2 Tbs oil
3 cloves garlic (I use more like 5 or 6)
1 1/2 c red lentils
6 c. water
1 Tbs thyme
2 tsp whole cumin
1 tsp salt
Cook garlic in oil for about a minute. Before it smells too strong,
add cumin. As soon as cumin begins to turn darker (or before your
garlic burns!) add lentils, water, thyme & salt. Bring to a boil,
then simmer on low for about one hour. Serve with a nice bread.
I like to add some potatoes & maybe a carrot or whatever greens I
have on hand (actually a good use for chard) and then I serve it over
brown rice. However, this can be made just as simply and
straightforward as the recipe calls for and it's super yummy. This
is one of our "bare pantry" recipes cause it takes almost nothing and
is very satisfying! Oh and, even though red lentils will be soft and
done cooking within like 20 minutes, the flavor really is best if
it's allowed to simmer as long as it's called for (but if you're in a
rush, it can take as little as half an hour to make!)
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3 comments:
I have a version of red lentil soup on my staples list, too. I usually always keep red lentils for this and for dahl. I don't think I've ever cooked it this long for flavor effect, though - I'll have to try that.
One thing I do with it sometimes is fry whole cumin and mustard seeds until they pop, and then stir them in as a last step.
I cooked this tonight, sylwinn, and it was really tasty and surprising. Thyme - who knew?
I know! It seems like it would be kind of bland cause it's so simple, but it's become one of my favorite soups!
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