Spicy Lentil Soup
Comments: A Turkish inspired soup.
Servings: 8
IngredientsPreparation
  • 2 teaspoons [10 mL] olive oil
  • 2 onions, chopped
  • 3 cloves garlic, finely chopped
  • 2 teaspoons [10 mL] ground cumin
  • 1/2 teaspoon [2.5 mL] paprika
  • 1/2 teaspoon [2.5 mL] Cayenne pepper
  • 2 tablespoons [30 mL] all-purpose flour
  • 7 cups [1,75 L] chicken broth
  • 1 1/2 cups [375 mL] red lentils, rinsed under cold water and well-drained
  • 2 tablespoons [30 mL] tomato paste
  • 1 bay leaf
  • 12 1/2 ounces [390 mL] evaporated skim milk
  • Salt and pepper, to taste
  • Freshly chopped coriander, to garnish
  • Over medium-high heat, heat olive oil into a large heavy casserole.
  • Stirring, soften together chopped onions and garlic.
  • Mix in ground cumin, paprika and Cayenne pepper.
  • Cook, stirring for 1 minute.
  • Stir in flour until really wet before pouring in chicken broth.
  • Mix in drained red lentils, tomato paste and bay leaf.
  • Cover and bring to boil, stirring from time to time.
  • Lower heat and leave to simmer slowly for 25 to 30 minutes, until lentils are tender.
  • Remove bay leaf.
  • Pour 1/2 of soup into a blender or a food processor.
  • Puree until smooth; pour into casserole, into remaining soup mixture.
  • Stir in evaporated milk; leave to simmer for 5 minutes, until hot.
  • Salt, pepper and serve, each serving garnished with freshly chopped coriander.