From the kitchen of One Perfect Bite...I try to keep a supply of red lentils in the pantry. They're perfect for making a really quick soup that's hearty and filling but not heavy. Red lentils cook in about 30 minutes and there is a sweetness about them that can't be found in the green or black varieties. The real trick to this particular soup is the quality and flavor of the vegetable stock use to make it. A good commercial variety is fine, but taste carefully for salt. Lentils can be very bland and the minimal spicing used in this recipe demands a well-salted broth. This soup is very nearly a puree. If you prefer more texture, measure an additional cup of lentils and cook them separately in rapidly boiling water until they are just tender. To insure they don't over cook plunge them into cold water. Add them to the soup and heat through just before serving. While the lentils are a saffron red in their raw state they turn a most unattractive shade of mustard as they cook down. I use sweet paprika to make my soup more visually appealing. Not necessary, but nice. I suspect pimenton could also be used but that would produce a deeper and more smokey flavor. This soup is best eaten the day it is made. Like pea soup, it will thicken and will need to be thinned with additional stock or water if it sits. This recipe can be halved for small families or doubled if you are feeding a crowd. Here's the recipe.
Vegan Red Lentil Soup...from the kitchen of One Perfect Bite
Ingredients:
2 tablespoons vegetable oil
1 cup finely chopped onion
1 teaspoon ground cumin
1 teaspoon ground coriander
1/4 teaspoon allspice
1 tablespoon sweet paprika
3 cloves crushed garlic
1 pound red lentils
8 cups vegetable stock
1 teaspoon cider vinegar
Optional garnish: 1/2 cup vegan yogurt
Directions:
1) Heat oil in a heavy bottomed soup pot. When it shimmers, add onions and cook over medium heat until softened, about 5 minutes. Stir in cumin, coriander, allspice, paprika and garlic and cook for 1 minute more.
2) Add lentil to pot and stir well to coat with spices. Add vegetable stock and bring to a boil. Reduce heat and simmer, partially covered, for 30 minutes. Stir in vinegar. Adjust seasoning to taste with salt and pepper. Ladle into soup bowl. Garnish with yogurt if using. Yield: 6-8 servings.
You might also enjoy:
Vegan and Red Lentil Flan
Vegan Cream of Broccoli Soup
Celery Soup
No comments:
Post a Comment