Today’s guest recipe is by Boston Globe writer, Allison Boomer. A big lentil fan, she recommends using either Red Chief or Petite Crimson lentils from Zürun.
Her last recipe contribution to Summer Tomato was also a huge hit:
Allison is an artisanal food expert, marketing professional, writer and nutritionist. She partners with people and businesses who share a passion for handcrafted food. She’d love to connect with you on Facebook.
Red Lentil Soup With Indian Spices
by Allison Boomer
- 6 tablespoons olive oil
- 2 onions, finely chopped
- 4 cloves garlic, finely chopped
- 2 teaspoon ground cumin
- 2 tablespoons tomato paste
- Salt and pepper, to taste
- 1/4 teaspoon chili powder, or more to taste
- 2 quarts chicken stock
- 3 cups water
- 1 pound (2 cups) red lentils, rinsed with cool water and sorted to remove any small stones
- 2 large carrots, cut into 1/4-inch dice
- 1 can (about 14 ounces) diced tomatoes
- Juice of 1 lemon
1. In soup pot over medium heat, heat the olive oil. When it is hot, add the onions and cook, stirring often, for 8 minutes. Add the garlic and cook for 1 minute more.
2. Stir in the cumin and cook, stirring, for 1 minute. Add the tomato paste, salt, pepper, and chili powder. Cook, stirring, for 1 minute more.
3. Add the stock, water, lentils, carrots, and tomatoes. Bring to a boil, partially cover the pan, and turn the heat to medium-low. Simmer the soup for 30 to 40 minutes or until the lentils are soft.
4. Add the lemon juice. Taste for seasoning and add more salt and chili powder, if you like.