Lentil Soup

2 02 2010

Lentils are another amazing ingredient that I always forget about… last week I rediscovered them. This was sortof an Indian spiced lentil soup with kale and zucchini, among other things. Again – super easy…

I sweated a little bit of garlic, carrots and onion in some olive oil and after a couple minutes I tossed in a chunk of peeled ginger and some red lentils in and mixed it all together. While it was nice and oily, I added a nice little pile of garam masala and tossed it all to coat the lentils. When you’re using spices in a dish that’s got a lot of liquid, it’s best to add them to the dry ingredients before the liquid so that they can incorporate slowly – this way you won’t get big clumps of spices.

After the spices were good and mixed in, I covered the lentils with chicken stock and let it simmer for about 20 minutes or so. You could use whatever – vegetable stock, water… whatever you have.

While that was going, I chopped up my leftover kale and zucchini to bulk it up a little bit. I decided to wait to add them until close to the end so that they kept a little bit firm and added some texture. Sometimes I love my soup the consistency of baby food all the way through… and sometimes I don’t.

Because the red/orange lentils are so small and split, they cook up pretty quick. When they were getting soft… about 20 minutes (I think?) later, I added the zucchini and let it cook for a couple minutes and then mixed in the kale.

All said and done, under an hour for a great, easy meat-free dinner… booyakasha.

 
Lentil Soup
In order of appearance:

3 cloves garlic
1 small yellow onion
1 medium or 2 baby carrots
1″ chunk of fresh ginger
1 cup red lentils
2 Tbsp garam masala
2 cups stock (or water)
1 medium zucchini
1-2 cups chopped fresh kale (or other greens)
salt & black pepper to taste

Garlic, onion, carrots + olive oil. Simmer. Add lentils, coat with spices, add stock, simmer, add zucchini, simmer, add kale, season, eat.

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