Spicy Lentil Soup

Recipe by Leggy Peggy
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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