Ingredients:
- 16 oz Red Lentils
2 quarts vegetable broth (or water and appropriate amount of buillion) - 1 medium red onion
- 6 cloves garlic
- 16 oz frozen mixed veggies
- 1/2 to 1 tsp cumin
- 1/2 to 1 tsp turmeric
- 1/2 to 1 tsp thyme
- 1/2 to 1 tsp paprika
- 1/2 tsp crushed red pepper
- freshly ground black pepper to taste
Directions:
Rinse lentils well and place in soup pot with 2 quarts vegetable broth. Add chopped onion and garlic. Bring to boil. Add seasonings. Cover with lid and simmer 1/2 hour. Add 1 bag frozen mixed vegetables. Simmer 10 more minutes. Adjust seasonings to taste. A squeeze of lemon may be added to the pot as well. Serve with chapatis or other flat bread.
Aisling's Notes: I used a frozen stir-fry vegetable mix for this, which included broccoli, mushrooms, carrots, red pepper, water chestnut and celery.
photos by Aisling, April 15, 2007
2 comments:
Do red lentils taste different from the green ones? Lentils are one of those foods I "should" like but don't, and neither does my husband. Maybe if the red ones are a bit different, I'd like them?
Nan, I think they taste a little different, though I've never tried them side by side. These are a beautiful orange-red but cook into a pale green color. They fall apart almost completely, making the soup almost like a split pea but with a lighter flavor. I really like them, but I also like regular lentils too which I use primarily in vegetarian pasties and shepherd's pie.
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