Spicy Lentil Soup
This protein-rich soup pairs rice and lentils, while cumin, turmeric and black pepper not only give this soup a wonderful aroma and mesmerizing, spicy flavor, but also are functional foods providing antioxidants shown to reduce inflammation, combat cancer and boost metabolism. I like to enjoy this warming Spicy Lentil Soup on crisp winter evenings.
+ 3 Tbsp extra-virgin olive oil
+ 1 C dry red lentils
+ 2 Tbsp ground cumin
+ 1 yellow or white onion, diced
+ 2 Tbsp dried minced onion
+ 1 Tbsp dried minced garlic
+ Salt and pepper to taste
+ 1 carrot, finely chopped
+ Â¼ C dry short-grain rice
+ 4 C vegetable or chicken broth
+ 4 C water
+ Â½ tsp turmeric powder
– In a soup pot, add olive oil, lentils, cumin, onion, dried onion, dried garlic, salt and pepper. SautÃ© over medium heat for 5 minutes.
– Add carrots and rice then sautÃ© for a few more minutes.
– Add water and broth, bring the pot to a boil then turn down to low and let the pot simmer for 30 minutes. Stir every 10 minutes or so.
– Add turmeric.
– PurÃ©e with an immersion blender (optional) and let soup boil for a few more minutes before serving.
You can substitute other varieties of lentils in place of red lentils, but the soup just looks prettier when made with red lentils.