Monday, 21 October 2013

Red Lentil Soup #2 -Addas

The weather is cooling off slightly here in Southern California and since we are deprived of actually having four distinct seasons, I jump on any chance to make a seasonal dish.  What is more comforting to eat in the Fall or Winter than soup?  We have a DELICIOUS soul soothing red lentil soup already posted, which is our childhood classic soup that we love. It brings back such great memories.  Here we have another red lentil soup that is slightly different.  The base ingredients are the same as our other red lentil soup but this recipe twist adds beans and fresh ginger that gives it bit of a different spiced, bright flavor.  It's as hearty, healthy (vegan also!) and delicious our other red lentil soup but just a bit different :)


Saute onions, garlic and ginger in olive oil for about 10-15 minutes.  You can use any color onion you like. I happen to just have one red and one yellow onion left in my fridge.

Add water and EVERYTHING else (ingredients listed below) and do a low simmer for 45 min or until the celery and carrots are soft.

2 options here:
1. Use your immersion hand blender and puree about 3/4 of the soup
or
2. Use a blender and puree about 3/4 of the soup (in small batches). If you choose this method, be careful, flying HOT soup is not fun!


This is the consistency I was looking for.

Eat with some warm bread and sprinkle some fresh lemon juice if you like. 
Tastes even better the next day!





Red Lentil Soup #2 -Addas

Feeds 6
2 small onions, any color (chopped)
3-4 cloves garlic (minced)
1 tsp fresh grated ginger
1 Cup Red lentils
6 Cups water
1 (15oz) can garbanzo beans -drained
1 (15oz) can cannellini beans (aka white kidney beans) -drained
1 (14.5oz) can diced tomatoes with juices
1/2 cup diced carrots (approx 1 large carrot stick)
1/2 cup chopped celery (approx 1 stalk)
1/4 tsp ground cayenne pepper (or more if you like it more spicy)
1/2 tsp cumin
2 tsp salt
Olive oil for saute
Lemon wedges if desired

  1. In a large pot saute; onions, garlic and ginger in olive oil for about 10-15 min
  2. Add water, lentils, garbanzo beans, cannellini beans, tomatoes with juices, carrots, celery, salt, cardamom, cayenne pepper and cumin.  Bring to a boil then reduce heat to a simmer for about 1-1 1/2 hours, or until lentils are soft.
  3. Puree about 3/4 the soup in a food processor or blender.  Return the pureed portion back into the soup ...or...use an immersion hand blender and puree about 3/4 of the soup or until you achieve the consistency you like.
  4. Serve with crusty bread and sprinkle fresh lemon juice, if desired. Some will even just put 1/2 cup of fresh lemon juice directly into the soup. Up to you...Enjoy! This is a great "make-ahead" soup because it tastes even better the next day and third day.