January 11, 2009
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
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
2 small turnips
6 cups veggie stock
2 cups red lentils
1 Tbsp cumin
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.