Submitted by: William Bottoms
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Servings: 8
Red Lentil Soup purée with extremely good flavor but light on calories.
6 c. water
20 fl oz. chicken broth
2 tsp. sea salt
2 bay leaf
1 tbsp. ground coriander
1 tsp. ground cumin
1/2 tsp. ground cumin
1 tsp. thyme, ground, organic
1 tsp. fresh basil
3 tbsp. tomato paste
1 1/2 tbsp. extra virgin olive oil
10 garlic
2 tbsp. apple cider vinegar
2 tbsp. lemon juice
2 tbsp. mango chutney
2 tbsp. cilantro, bunch, fresh, organic
1 dsh. red pepper flakes
27 oz. red lentils
2 tbsp. extra virgin olive oil
2 med. onion
3 med. carrot
3 celery stalk, fresh, organic
Put your garlic in olive oil and foil and place in a 325°F-350°F oven. About 40 minutes to cook.
Clean beans to remove any stones or debris - double wash. Place lentil in a pot with water, stock, bay leaf, kosher salt and bring to a boil, then simmer.
Vegetable Mixture: Sautee in olive oil, Carrots, onions, celery until they are mushy. Place in pot with lentil beans. Stir occasionally to prevent from sticking.
Seasoning Paste: Mash coriander, cumin, thyme, basil, tomato paste, olive oil to create your paste. Put the seasoning paste in with the simmering lentil beans.
Garlic: Take cooked garlic and mash it and add to simmering lentil beans.
Purée beans in a food processor.
Optional: When lentils are cooked add 2 tbls vinegar, 2 tbls lemon, 2 tbls mango chutney, 1 jalepeno pepper or crushed red pepper and 2 tbls of fresh cilantro coarsely chopped.
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