Spicy Red Lentil Soup

spicy lentil stew

From October 21, 2005:  I made this for dinner last night and it was excellent…warming and comforting.  It was also quick to put together and only took about 30 minutes from start until it was on the table. I used little red lentils (goya brand) and was surprised at how fast they cooked (less than 20 minutes).  I only made a few minor changes to the recipe to suit my tastes…I upped the cumin to a full teaspoon.  I also added a bit more veggie broth to make it more soupy.  This recipe will be added to my favorites list.

Spicy Red Lentil Soup

1 tablespoon Olive Oil
1 small to medium Onion (diced)
2 stalks Celery (diced)
2 medium Potatoes (peeled and diced)
1 med Carrot (diced)
2 cloves Garlic (minced)

1/4 tsp each of Ground Cumin and Cayenne Pepper

6 cups Vegetable Stock
1 cup Red Lentils
1 cup chopped Kale or Spinach

1 medium zucchini (diced)
1/4 cup chopped Cilantro

Saute first 5 ingredients in the olive oil in a pot until veggies are tender.  Add spices.  Add stock and kale or spinach and bring to a slow boil.  Simmer for about 5 minutes and then add lentils and zucchini.  Continue to simmer until lentils are completely cooked, 10 to 20 minutes. Add cilantro right before serving.

Makes 6-8 servings.


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