Prep 30 mins
Cook 3 hrs
This is as close to the taste of the delicious soup I had at Montreal's now defunct "La Maison Hantée" dinner theatre. I went there for my 18th birthday and never forgot it!
- 1 1⁄2 tablespoons olive oil
- 3 large yellow onions, diced
- 1 3⁄4 lbs carrots, diced
- 1⁄2 tablespoon cumin
- 4 garlic cloves, sliced
- 6 cups vegetable broth
- 3 cups water
- 1 bay leaf
- 1 sprig fresh rosemary
- 3 ounces mung beans
- 3 ounces cauliflower (ideally just the stems)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 5 ounces red lentils
- 1 cup water
- 1 teaspoon dried thyme (again)
- salt and pepper
- In a large, heavy pot (I used my cast iron Dutch oven), heat the olive oil to medium and add the onions.
- Cook, stirring often, until they have begun to carmelize (just past the "golden" stage).
- Add the carrots, cumin and garlic, raise the heat to medium-high and cook just until the cumin and garlic is fragrant.
- Pour in the broth and water, add the bay leaf, rosemary, mung beans, cauliflower, and dried herbs.
- Bring to a boil, then reduce heat to medium low and cook uncovered 40 minutes.
- Cover pot and cook another 40 minutes, until carrots are very tender.
- Remove the bay leaf and rosemary stem, and using a blender (or immersion blender), puree the soup into a smooth mixture.
- Add the lentils and water, cover and cook 30 minutes longer, stirring often.
- Add thyme, salt and pepper to taste and serve.