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Monday, September 22, 2008

Tammy's Non-Traditional Chunky, Spicy Lentil Soup

Keep in mind folks that I don't really follow a recipe, but let your taste buds be your guide and customize this hearty and delicious soup to suit your needs and desires. The weather will soon be perfect for eating this often.

2-3 Cups of a combination chopped onion, chopped celery and chopped carrots. Use the proportions that make you happy
1/4 cup extra virgin olive oil
1-2 TBLSP crushed garlic
1 teaspoon dried basil
1 teaspoon dried or fresh cilantro
1 Bay Leaf
1 teaspoon cumin
1/2 teaspoon red pepper
2 teaspoons black pepper
1 teaspoon white pepper
Salt to taste (sea salt works best)
2 cups red lentils
8-12 cups of water
1/2 pkg Ore Ida O'Brien Potatoes
Tapatio or your favorite hot sauce

In a mongo sized stock pot over medium to medium high heat, add olive oil, celery, onion, carrots and a dash of salt and cook until tender. Add spices and stir, cooking mixture for 2-3 minutes before adding lentils and water. I use enough water to fill the stock pot 2/3 of the way full. Add salt and simmer for about 30 minutes stirring often to facilitate the blending of flavors. Add O'Brien Potatoes and more salt. When lentils have completely broken down, add tapatio to your favorite level of heat, find the pesky bay leaf and remove it, then serve.

1 comment:

  1. Your lentil soup is made with RED lentils? I'm surprised because I usually don't like red lentils, they tend to have a strange petroleum taste to me. I'd thought you were using brown lentils.

    Thanks for posting this, Tammy! You're right, it is getting to be soup time!