January 14, 2008
lentil vegetable soup
today is a blustery windy day – perfect for a steaming hot bowl of stick-to-your-ribs lentil soup. Warning: this soup is flavoured for the bold!
This recipe makes a schwack o’ soup – I cook for the many and the hungry around here. If you are only 1 or 2, and you don’t have much freezer space, I suggest you halve it.
Take a big soup pot, throw a generous splash of olive oil in and heat to medium.
Add the following:
2 heads of garlic, peeled and chopped (yes, take 2 whole heads, break it into cloves and peel and mince those suckers)
2 onions, peeled and chopped
2 big carrots, peeled and diced
2 stalks celery, diced
2 smallish potatoes, peeled (if necessary) and diced
10 mushrooms, cleaned and sliced
Add the spices next:
2 Tb cumin
1 Tb coriander
1 Tb basil
1 Tb oregano
1 Tb paprika
1 Tb ground mustard
1 tsp salt
1/2 tsp ground cloves
sprinkle of turmeric
(add crushed chilies or chili powder if you’re into that sort of thing)
Rinse 3 cups of red lentils in a sieve under running water – try to get the obvious rocks and crap out. Throw these in the pot and stir around, mixing everything up.
8 cups of vegetable bouillon
Simmer over medium-low heat for 45 minutes. Check the lentils – are they melt-in-your-mouth soft? If so – you’re almost done!
a splash of flavoured vinegar (balsamic, red wine, black cherry, cider – whatever)
a splash of soy sauce
juice from 1/2 lemon
Eat as is or take out half the soup and turn it to mush using your blender or food processor. Add it back to your pot. If you like stand-your-spoon-up-in-it-thick soup, you’re done. Otherwise, dilute with either more bouillon or water as you wish.