{"id":8777,"date":"2009-09-16T15:15:19","date_gmt":"2009-09-16T22:15:19","guid":{"rendered":"http:\/\/www.ecurry.com\/blog\/?p=8777"},"modified":"2012-04-09T19:55:14","modified_gmt":"2012-04-10T02:55:14","slug":"red-lentil-vegetable-soup","status":"publish","type":"post","link":"http:\/\/www.ecurry.com\/blog\/soups-and-salads\/soup\/red-lentil-vegetable-soup\/","title":{"rendered":"Red Lentil & Vegetable Soup"},"content":{"rendered":"


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\"Red
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A plain old lentil soup, can bring immense comfort sometimes.<\/p>\n

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The days when it is gray & rainy outside, & all you feel like doing is curling up with a throw in the corner of the couch & watch the kids play around. The\u00a0 rain relentlessly beat against the window. The window panes look frosted with patterns making the outside look shimmery. The trees outside are bent down with the weight of the rain & the clouds.<\/p>\n

Some days I would be depressed with the gray, but this particular day I just loved it! So came this soup, without spending too much time in the kitchen.\u00a0 Some red lentils, some veggies & some fresh parsley in a bowl with some bread to dunk in it. Oh yes!! we made an adult version with some hot chile oil in:-D<\/p>\n

\"Red
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Red Lentil & Vegetable Soup<\/h3>\n


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Ingredients: (Serves 4-5)<\/strong><\/em><\/p>\n

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  1. 3\/4 Cup Red Lentils\/Masoor Dal
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  2. 1\/4 Cup Black Eyed Peas<\/strong><\/li>\n
  3. 2 Tablespoons Olive Oil<\/strong><\/li>\n
  4. 1 Small Onion, chopped<\/strong><\/li>\n
  5. 2 Garlic Cloves, minced<\/strong><\/li>\n
  6. 1 Big Tomato, grated<\/strong><\/li>\n
  7. 1 Teaspoon Ground Cumin<\/strong><\/li>\n
  8. Salt<\/strong><\/li>\n
  9. Black Pepper<\/strong><\/li>\n
  10. 1\/2 Teaspoon Turmeric<\/strong><\/li>\n
  11. 2 Carrot, peeled and diced<\/strong><\/li>\n
  12. 1 Cup Zucchini, chopped<\/strong><\/li>\n
  13. 1\/2 Cup Green Beans, chopped<\/strong><\/li>\n
  14. Juice of 1\/2 Lemon (or to taste)<\/strong><\/li>\n
  15. 1\/2 Cup Parsley, chopped (or Cilantro)
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  16. 2 Green Hot Chili (Optional)<\/strong><\/li>\n<\/ol>\n


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    \nPreparation:<\/strong><\/em><\/p>\n

    Rinse the lentils & the black eyed peas, & drain.<\/p>\n

    In a pot, heat the Olive Oil. Add onion and garlic, and saut\u00e9 until light golden<\/p>\n

    Stir in tomato, cumin, salt, turmeric, black pepper and green chili, carrots, zucchini, beans and saut\u00e9 for about 3-4 minutes.<\/p>\n

    Add\u00a0 3.5 cups water (more or less, as per the desired consistency of the soup), lentils and black eyed peas. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft & mushy, about 30 minutes (or more if needed). Add hot water if needed. (I use a pressure cooker to cook the lentils)<\/p>\n

    Once the lentils are soft,\u00a0 stir in lemon juice and parsley.<\/p>\n

    Serve soup drizzled with Hot Chile Oil<\/strong><\/a> (or More Olive Oil & Red Crushed Pepper).<\/p>\n

    Notes: <\/strong>Wash & soak the lentils & the beans while your prepare your vegetables; helps to cook them faster.<\/p><\/blockquote>\n


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    \nA simple soup with simple flavors but with lot of comfort, especially on lazy days like this.\u00a0 The Hot Chile Oil made it extra special on a wet day like this. Add any vegetables you want, use your favorite herb & make it your way. Sending the soup to     Susan’s<\/a> child – \u00a0 MLLA : Fifteenth Helping,<\/a> hosted by Sia of Monsoon Spice.
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    Related Posts:<\/strong><\/em><\/p>\n

    Methi Dal(lentil Soup with Fenugreek Leaves)<\/a><\/strong><\/p>\n

    Harira-A Taste of Morocco<\/a><\/strong><\/p>\n

    Tomato Bread Soup<\/a><\/strong>
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