Prep 15 mins
Cook 45 mins
Soup is one of my favorite comfort foods. Most soups take only a few minutes to prepare and then a little time to simmer. I often make and take homemade soup to friends who are in need of a bit of comforting. This one makes four small servings, and is perfect for vegetarians and spice lovers.
- 1 cup red lentil, and water to cover (will be drained off)
- 1 -2 tablespoon olive oil
- 1 medium onion, chopped small
- 2 garlic cloves, crushed
- 1 teaspoon fresh ginger, grated
- 1 teaspoon turmeric
- 1⁄2-1 teaspoon ground cumin
- 1⁄8-1⁄4 teaspoon chili powder
- 1⁄2 cup zucchini, diced small
- 1⁄2 cup carrot, diced small
- 5 cups vegetable stock
- salt and pepper, to taste
- 1 -2 ounce linguine, broken into 1-inch pieces
- 2 -4 tablespoons cilantro, chopped (optional)
- cream, sour cream (optional) or neufchatel cheese (optional)
- Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
- While lentils are soaking, prepare other ingredients for use.
- When everything is ready, drain lentils and set aside.
- Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
- Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
- Add lentils, zucchini, carrot, vegetable stock, salt and pepper (if needed). Bring to a boil, then reduce heat and simmer for 20-30 minutes (until vegetables are almost tender). Spoon off scum as needed.
- Add linguine pieces and simmer another 10-15 minutes (until pasta is al dente). I used only 1 ounce of linguine, but you could use more to add body to the soup.
- To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.
A wonderful soup which a pleasure to eat. I made a couple of substitutions which I don't think would have made any major changes to the taste. I used Chana Dahl instead of red lentils because I prefer their taste and that was what I have available. I also swapped the linguine pasta for spaghetti pasta. Used just 1 oz. For some reason unbeknown to me linguine pasta is hard to find in my home town. This made a perfect Spring lunch. Made for Aussie / Kiwi Swap October 2013.
This soup was tasty, delicious and spicy! My family really appreciated it!<br/>I think that you can't make a mistake; you can double or cut vegetables and spices to your taste.<br/>I did not use pasta, as we had lastovers as well.<br/>Thanks a lot Peggy!
Yummy!! Though it is quite mild, certainly not spicy, I am not taking off a star because of that. DH liked the look of it with the fresh cilantro and ate a huge bowl with freshly squeezed lemon juice on top, DD and I like it a lot as well. I used split red lentils (which disintegrated which is fine by us), unrefined extra virgin olive oil, Chicken Broth instead of a vegetable stock as that is what I had on hand and wouldn't mind using again, sea salt, freshly ground black pepper, spaghetti rice pasta to be gluten free and because I didn't have linguini shape. I did add the freshly chopped optional cilantro, which adds so much to it that I think it should be mandatory if liked. I would make this again. Made for Craze-E Contest Dec 2010.