Spicy Lentil Soup With Cumin

spicy lentil soup
NBC Connecticut

2      Tbsp. Extra Virgin Olive Oil
1/2   Cup Onions-diced
1/4   Cup Carrots-peeled and diced
1      Tbsp. Garlic-peeled and rough chopped
2      Tbsp. Tomato Paste
2       tsp. Chipotle Paste
1      Tbsp. Jalapeno Pepper-seeded, minced
2      tsp. Ground Cumin
1      tsp. Ground Coriander
1 1/2 Cups Dry Lentils-sorted of any stones, etc. rinsed
4       Cups Chicken or Vegetable Broth-or substitute water
          Salt and Black Pepper To Taste

Heat saucepan on medium heat. Add olive oil, onions, and carrots. Cook stirring occasionally for about 3 minutes or until onions are very softened and sweet smelling. Add the garlic, tomato paste, chipotle paste, jalapeno pepper, cumin, and coriander, cook for another 2-3 minutes but do not brown garlic. Add the lentils and the broth to cover all the ingredients. Place lid on pot and simmer for about 30 minutes or until everything is very tender. If a thicker soup is desired, puree or mash up some of the lentils and return soup to a boil. Season to taste with salt and pepper and serve. Enjoy!

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