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a month of soup: winter lentil

January 11, 2009

zora naki

day three of making soup, and i unleashed the root vegetables.

this recipe is well-meaning and a bit earnest — you probably wouldn’t want to be trapped with it in a corner at a cocktail party, but it would be great to come home to after tramping around a frosty field all afternoon. i started with bill granger’s dhal but got bored halfway through and added a bunch of things.

i don’t know if anyone else does this, but i found myself trying to chop the vegetables into small, equally square cubes in an homage to campbell’s vegetable soup.

winter lentil soup

red lentils

olive oil
1 large onion, diced
8 garlic cloves (what’s the point of just 2 or 3?)
1 jalapeno, deseeded and minced
2 Tbsp ginger, minced
1/2 giant sweet potato
3 parsnips
2 small turnips
4 carrots
6 cups veggie stock
2 cups red lentils
1 Tbsp cumin
1 lime
salt to taste

heat a splash of olive oil in a large sauce pan and saute the onion, garlic and ginger (i really should make this sentence a macro).

Throw in the jalapeno and the cumin.

Peel and cube your vegetables and toss them in.

Add the stock and the lentils and simmer over medium-low heat until everything starts to melt together.

Blend it up if you like a smooth soup.

Add the juice from the lime and salt to taste.

Makes enough for a dinner and lunch for 2 adults and 3 smallish kids.

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