Spicy Lentil Soup

Submitted by Leggy Peggy

"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."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 4

ingredients

• 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)

directions

1. Wash and pick over lentils. Cover with water and leave to soak for 15 minutes.
2. While lentils are soaking, prepare other ingredients for use.
3. When everything is ready, drain lentils and set aside.
4. Heat oil in a heavy saucepan. Sauté onion, garlic and ginger until onion is translucent.
5. Stir in turmeric, cumin and chili powder, and sauté for about 1 minute.
6. 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.
7. 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.
8. To serve, ladle into bowls and garnish with cilantro and a dollop of cream, sour cream or Neufchatel cheese.

Reviews

[Kiwi Kathy]

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.

 

[Artandkitchen]

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!

 

[UmmBinat]

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, recipe#296095 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.

 

[Rita1652]

Delish! I cut the recipe in half thinking it would feed two of us! But it was a generous helping for 4. I did use roasted garlic oil to saute the onions, ginger and 4 cloves roasted garlic. <br/>When I soaked the lentils they did blossom to 1 cup. I did kick up with added some hot pepper flakes. I did have to add 1 1/2 cups water because it was to thick before adding the linguine. Topped my soup with fresh basil and yogurt my DH wanted the sour cream. The addition of tomatoes or paste would have gave this a nicer color. My zucchini was maybe double I just didn`t want it to be wasted. It did give an interesting texture to the soup. <br/>Comfort food on this windy rainy day! Thanks for the really yummy eats! Made for Craze-E-Contest Nov 2010

 

[PaulaG]

This soup really hit the spot for a chilly winter evening. I skipped the 15 minute pre-soak of the lentils and used gluten free pasta. It was garnished with Greek yogurt and cilantro. Good luck in the contest. Great recipe.