Weather: 42 degrees, dark.
What I’m listening to: the hush of a quiet household.
It’s not often that a soup knocks my socks off like this one does. Although I’ve had lentils before (and loved them), this was my first time making them at home. They are hearty, nutritious, and full of protein. They’re also tremendously affordable and flavorful. The color and texture of this soup just screams fall. It comes together quickly and is ready in less than an hour, but has a great depth of flavor like something that’s been simmering all day. To my utter amazement, the kids gobbled it up and didn’t even ask me what it was because they were too busy slurping. There wasn’t a single serving leftover. This will be on a regular soup rotation from now on.
Mmmm welcome to soup season… although, I suppose in Alaska it’s always soup season!
Lentil Soup
Adapted from Allrecipes
- 1T olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1T tomato paste
- 1t ground cumin
- 1/4t salt
- 1/4t pepper
- 1/8t chili powder
- 32oz chicken broth
- 1c lentils
- 2 carrots, diced
- Juice of half a lemon
- 3T cilantro, chopped
Heat oil in large pot over medium heat. Add onions and cook 2 minutes. Add garlic and cook 2-3 more minutes until tender.
Add tomato paste and spices to pan. Stir and cook 2 more minutes until spices are fragrant.
Stir in the chicken broth, lentils, and carrots. Bring to a simmer, lower heat, and cover, cooking 30-40 minutes, until lentils are soft.
Pour half of the soup into a blender. Put lid on blender and hold lid with a kitchen towel. Pulse gently several times (to avoid hot soupy splatter all over you and your kitchen), then give it a good whirl. When soup is smooth, return to pot with the rest of the soup.
Add lemon juice and cilantro. Serve.
!For spicy lentil soup: add cayenne pepper to taste when you add the spices.
!For meat-lovers: add 1 cup shredded chicken
