I usually do not believe the weather people, but they were right with the forecast of a nor’easter, but the snow accumulation of 3 – 5″ was off – we got about 10″! The sun was shining, but the wind was blowing and it was cold outside – so what better way to spend the afternoon, but making a good, big pot of soup. I was not going to the store – so I had to make due with what was in the house and I wanted lentil soup.
Lentil Soup Recipe
1 Tbl Olive oil
1 1/2 tsp cumin seeds
1/2 tsp ground coriander
1 tsp paprika
1 small onion chopped (I had about 1/2 of a large onion in the fridge – so that is what was used)
Several garlic cloves – chopped (my belief is that you can never have too much garlic!)
2 carrots cut into bite size pieces (wanted to use some of what I just harvested – see Wednesday, November 2nd post)
1 1/2 cups lentils – washed and sorted through
7 – 9 cups of vegetable broth
1/2 cup Quinoa
2 cups packed spinach
1 can diced tomatoes and the juice
1. Cut the onion, carrots and garlic. Look how orange the carrots are!
2. In a large, heavy bottom pot, heat olive oil and add cumin seeds. Stir, so as not to burn the seeds – once the aroma hits you and they start to pop – ready for the next step.
3. Rinse and sort the lentils while the cumin seeds are cooking.
4. Add the onion, carrots, garlic and coriander – cook for about 5 minutes until the onions are translucent.
5. Add the lentils and 7 cups of vegetable broth, simmer, uncovered, for about 30 – 40 minutes until the lentils are tender.
6. Once the lentils are tender add the spinach, quinoa and tomatoes – let simmer, uncovered, for another 30 minutes. You may find that the soup becomes very thick – if so add another 1-2 cups of vegetable broth.
7. Your house will smell divine! Serve hot and enjoy – a good glass of red wine compliments the soup – highly recommend it!