Country-style Lentil Soup
A wonderful way to use all of the vegetables that have overstayed their welcome in the refrigerator.
- 4 Tbsp olive oil
- 1 Tbsp Panch Phoran or pulse and beans ''staff'' spice blend (ground)
- 1 onion, chopped
- 1 Poblano Chile, diced or 1 green pepper, diced
- 1 celery stalk, diced
- 2 tomatoes, chopped
- 2 Tbsp Smoked Paprika or Chile Pasilla de Oaxaca
- 1 Bay Leaf
- 2 cups cooked lentils
- 2 cloves garlic, grated
- 1 handful cilantro, chopped
- Red wine vinegar
- Chopped onion
In a large pot, heat the oil over medium heat. Add Panch Phoran and fry until seeds are light brown (20–30 seconds).
Add onion, celery and chili. Sauté well (8–10 minutes).
Add smoked paprika and sauté 2 minutes longer before adding tomatoes, bay leaf, lentils, salt and enough water to make a hearty soup. Simmer for 30 minutes.
Add grated garlic, chopped cilantro and 3 tbsp. of wine vinegar. Stir well and serve.
Place a bowl of chopped onions and vinegar on the table so that each person can garnish to their liking.