My good friend John made this soup for me a while back. We both wanted to eat something pretty healthy and warming, and something that wouldn’t take too long to cook. Don’t be afraid of the word ‘spicy;’ it has a only hint of chill, but loads of flavour.
John’s recipe is vegan, using vegetable broth, but I used chicken broth and added some chicken pieces that I had left over. Both versions are super tasty. I also used less olive oil; the original recipe says 3 tablespoons and I used about one.
The recipe is from the Food Network.
What you need:
- 1 tablespoon olive oil
- 1 large onion, chopped
- 4 cloves garlic, sliced lengthwise
- 1/2 teaspoon cumin seeds (or ground if that’s what you have)
- 1/2 cup green lentils
- 1/2 cup red lentils
- 1 small dried chili, crushed
- 2 carrots, diced
- 2 stalks celery, diced
- 2 bay leaves
- 6 cups vegetable or chicken stock
- leftover chicken, shredded or diced (optional)
- freshly cracked pepper
- 1 tablespoon red wine vinegar
What you do:
- Drizzle the oil in a large pot and sauté the onion on medium heat until golden.
- Add the garlic and cumin and cook for 2-3 more minutes, until the garlic is golden.
- Add the stock, lentils, chili, carrots, celery, bay leaves and optional chicken to the pot and bring to a boil. Cover and simmer on low heat for 30 minutes.
- Uncover and simmer for 10-15 minutes, until the lentils are tender. Add the vinegar, then add salt and pepper to taste.
Thanks for the recipe John!