Sunday, December 6, 2015

Rich lentil soup

In winter, I inevitably crave hearty and warm soups. This is a thick and tasty lentil soup made with some leftover potatoes for extra calories.

2 cups lentils
3-4 medium potatoes
1 yellow onion
2 cloves garlic
2 jalapenos
1 tbsp oil
1 tsp coriander
1 tsp oregano
1 tsp cumin
0.5 tsp turmeric
1 packet chicken bouillon
1 lemon
6 cups water

Dice the jalapenos and the onions into tiny cubes. Mince the garlic

Peel the potatoes and cut into 0.5-inch cubes. Wash the lemon and cut in half.

Saute the onion in a tbsp of vegetable oil. Add the jalapenos and the garlic with the powdered spices. Cook for a minute.

Add the lentils, lemon, and the potatoes, as well as the water. Bring to a boil and simmer until the lentils and potatoes are cooked. Remove the lemon halves and discard. Season with salt and pepper.

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