Lentil Soup

Seriously… I have made lentil soup a million times.  I have eaten a ton of lentil soup.  And, I like many varieties.  But, ONE time, many years ago, I just went into the kitchen and started throwing things in the pot. It ended up being the best lentil soup I’d ever made.  I think this may have been the experiment that inspired me to record my great kitchen mistakes!

This soup is hearty and super filling.  It balances the savory with a bit of sweet, but without making this a truly sweet soup.  Between the spices and the coconut, there is an unusual but delicious set of flavors–almost like lentil soup meets great squash soup, but somehow the squash is turnip!  There is a good amount of chew.

Thank you, Christina, for finding this for me!!

Image courtesy of dan / FreeDigitalPhotos.net

Image courtesy of dan / FreeDigitalPhotos.net

Lentil Soup

Quantity:  this is for a very large pot, maybe 8 large portions, 10 regular

Ingredients:

  • 3 medium turnips, cubed
  • 1 ½ vegetable bullion cubes
  • olive oil
  • 2 medium onions, sliced
  • 1 T curry powder
  • 1 T turmeric powder
  • ½ T allspice
  • 1 t nutmeg
  • 2 medium, semi-sweet apples (yellow/green), sliced
  • 3 cloves garlic, crushed or minced
  • 3 c whole lentils, green or French are my favs (about 1 lb)
  • ½ c shredded coconut
  • 1 ¼ c split red lentils
  • sea salt
  • ground white and/or black pepper
  • fresh baby spinach, optional

Instructions:

  1. Begin with approximately 6 cups of water in a saucepan. Bring to a boil and add bullion and turnips.
  2. While the turnips cook, in a small saucepan begin with cold olive oil and sauté onion until transparent.
  3. Add curry, turmeric, allspice, nutmeg, white pepper, apple, and garlic, and continue to sauté until onion begins to caramelize and apple becomes very soft.
  4. When turnip is soft, scoop turnip out and reserve the broth as it is the base of the soup. Add the whole lentils to the broth and begin to boil the lentils.
  5. Add turnips, apple/onion mixture, coconut and a ladle of the broth to a blender or food processor and blend until smooth (about the texture of mashed potatoes).
  6. When whole lentils are about ½ cooked, add the split lentils and the processed mixture.
  7. Add any additional quantities of the spices and sea salt, adjusting to your taste.
  8. Cook until whole lentils are tender.

Hint: To serve, place fresh spinach in a bowl and ladle hot soup over the spinach. The soup will cook the spinach gently, and keep it from becoming mushy.

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