Country-style Lentil Soup
A wonderful way to use all of the vegetables that have overstayed their welcome in the refrigerator.
Ingredients
- 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
Garnish
- 2 cloves garlic, grated
- 1 handful cilantro, chopped
- Red wine vinegar
- Chopped onion
Method
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1
In a large pot, heat the oil over medium heat. Add Panch Phoran and fry until seeds are light brown (20–30 seconds).
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2
Add onion, celery and chili. Sauté well (8–10 minutes).
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3
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.
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4
Add grated garlic, chopped cilantro and 3 tbsp. of wine vinegar. Stir well and serve.
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5
Place a bowl of chopped onions and vinegar on the table so that each person can garnish to their liking.
