Wednesday, February 27, 2013

simple lentil soup

This time of year it really hits the spot!

6 cups vegetarian stock, or water
1 pound red lentils
3 tablespoons olive oil
1 tablespoon minced garlic
1 large onion, chopped
(I added in 1 carrot, chopped)
1 tablespoon ground cumin
1/2 teaspoon cayenne pepper
1/2 cup chopped cilantro
1/4 - 1/2 cup fresh lemon juice (I used 2 small lemons)
1. heat olive oil in a large soup pot over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 10 minutes.
2. Add stock, lentils, cumin, and cayenne and bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes or until lentils are tender.
3. Carefully puree the soup in a standing blender, or with a stick blender until smooth. Stir in cilantro and lemon juice before serving.

** for baby food, make soup without salt, pepper, or cayenne, then separate and puree desired amount for baby, add the salt, pepper and cayenne into the adult soup **

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