Saturday, December 26, 2009

Spicy Carrot Lentil Soup

It's a cold and rainy day here in New Jersey and I ate a lot of food yesterday, so I wanted something warming but light for lunch today. Spicy Carrot Lentil Soup to the rescue! This is a recipe I learned in a cooking class and made a few changes to make it my own. I toasted up some red rice bread to serve with it.

Spicy Carrot Lentil Soup

Serves 6

1 cup red lentils
5 cups vegetable broth
1 pound carrots, sliced
1/2 red onion, chopped
14.5 oz can copped tomatoes
2 garlic cloves, chopped
2 tablespoons olive oil or coconut oil
1 fresh green chili, seeded and chopped or 1 teaspoon minced chili
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon ground tumeric
1 tablespoon lemon juice
Sea salt to taste
Roasted pumpkin seeds (recipe below)

1. Place the lentils in a strainer and rinse well under cold water. Drain and place in a large pot together with the vegetable stock, carrots, onions, tomatoes and garlic. Bring the mixture to a boil, reduce the heat, cover and simmer for 30 minutes until the vegetables and lentils are tender

2. Heat the oil in a small pan. Add the cumin, coriander, chili and tumeric and fry over low heat for 1 or 2 minutes. Remove from heat and stir in the lemon juice. Season with salt to taste.

3. Process the soup in batches until smooth in a blender or food processor. (Or keep the soup in the pot and process with an immersion blender.) Return soup to the pot and add the spice mixture. Simmer over low heat for 10 minutes.

Garnish with roasted pumpkin seeds and enjoy!

Roasted Pumpkin Seeds

Makes about 2 1/2 cups.

Nonstick vegetable oil spray
1 tablespoon apple sauce
1 tablespoon fresh lime juice
1 teaspoon olive oil
1 tablespoon agave nectar
1 tablespoon curry powder
1 1/2 teaspoons coarse sea salt
1/8 teaspoon cayenne pepper
2 1/2 cups shelled pumpkin seeds

1. Preheat oven to 350°F. Spray a large baking sheet with vegetable oil.

2. Whisk apple sauce, lime juice, and oil in large bowl.

3. Whisk in spices.

4. Add pumpkin seeds; toss. Transfer to baking sheet, spreading evenly.

5. Bake for 25 minutes, stirring occasionally. Cool on sheet.

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