Lentil Soup from Unknown Author
Sopa de LentejasDried lentils of several hues are available in Mexican markets throughout the country. I use red lentils, which can be found in most health food stores in the United States, for this delicately colored soup. Brown or green lentils can be used and will still taste good, but the color of the soup will be quite different
Ingrediënten
Makes 4 servings
- 1 cup red lentils
- 2 tablespoons olive oil or vegetable oil
- 3 medium garlic cloves chopped
- 1 teaspoon ground cumin
- 1 medium carrot peeled and coarsely chopped
- 1 141⁄2-ounce can fat-free reduced-sodium chicken broth
- 1 14-ounce can diced tomatoes
- 1 cup water
- ⅛ teaspoon crushed red pepper
- ½ teaspoon salt or to taste
- Cilantro sprigs
Instructies
- Pick over the lentils, and remove any small pebbles or debris.
- Place the lentils in a strainer and rinse thoroughly.
- Drain and set aside.
- In a large pan, heat the oil over medium heat, and cook the onion, garlic, and cumin, stirring, until the onion begins to brown, 3 to 4 minutes.
- Add the carrot, broth, tomatoes, water, crushed pepper, salt, and the reserved lentils.
- Bring to a boil, then reduce the heat to low, cover and simmer until the lentils are tender, about 15 to 20 minutes.
- Transfer soup to a blender or food processor, and purée, in batches if necessary.
- Return the blended soup to the pan, and bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes.
Notes / Tips / Wine Advice:
Serve hot, topped with a sprig of cilantro in each bowl.
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