Lentil Soup

Atlanta weather has been crazy lately. Snow on Christmas Day, but on New Year’s I was out at midnight watching fireworks without a jacket.  Tonight the forecast is for the temperature to dip down to freezing by midnight, and with it chilly and breezy all day I decided to make some lentil soup. The result was tasty, but not at all photogenic, so I decided to skip adding pictures.

In a large dutch-oven, I heated until it shimmered:

  • 1 Tbsp olive oil

Then added:

  • 4 cloves garlic, roughly chopped.

Feel free to mince the garlic or to use more or less according to your own taste.  I sauteed this, stirring, for about 1 minute being careful not to let it brown, then added:

  • 2 onions (yellow), diced
  • 1 jalapeno, minced (with seeds and ribs discarded – keep some seeds or ribs if you want a spicier soup)

I cooked this (stirring frequently) for 3 or 4 minutes, until the onions started to get a bit translucent, then added:

  • 2 red bell peppers
  • 1/2 tsp coriander
  • 1 1/2 tsp ground cumin
  • 1 tsp salt

Continue to cook, stirring frequently, until the red peppers are just starting to get soft (about another 5 minutes). Stir in:

  • 12 oz. green lentils (rinsed and picked over)
  • 4 cups chicken broth (or vegetable broth if you want a vegetarian soup)
  • 3 14.5 oz. cans diced tomatoes
  • 3/4 cup V-8 juice

Bring to a boil, then reduce to a simmer and cover.  Simmer until the lentils are soft (about 30-45 minutes).  In the meantime, prepare the yogurt-avocado garnish. Combine:

  • 1/2 cup nonfat, plain greek yogurt
  • 1 avocado
  • 2 Tbsp lemon juice
  • 1/4 tsp chipotle powder

Use a fork to mash the avocado and blend all of these ingredients.

When the soup is done, place in each bowl a handful of:

  • baby spinach

Top with the soup, then stir to wilt the spinach.  Top with:

  • crumbled feta cheese
  • a dollop of the yogurt-avocado garnish

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1 Response to Lentil Soup

  1. Pingback: Red Lentil Soup | susanlaury

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