Wednesday, January 20, 2010

Kosher Red Lentil Soup!

Red Lentil Soup? Really? Did Esau just sell his birthright for a pot of porridge? Have you ever been that hungry?

Well get ready because this soup is that good, maybe not giving up status as a forefather good, but its darn addicting and sure to be a big hit with your family/guests. It's also fairly easy because you do not need to sautee the vegetables before cooking the soup!  It's creamy, a great balance of interesting flavors, and truly is my favorite soup to serve.

Lentils are high in protein, fiber, and are a fairly cheap way for many vegetarian populations to get these nutrients. In fact, lentils are third in protein percentage to only Soybeans and hemp. They are also one of the first domesticated plants in the ME.

5 Cups Water
1 Cup Red Lentil
1 Cups Onions, Chopped
8 Cloves Garlic
2 Cups Potatoes
1 tbsp Oil
1 tbsp Butter
2 tsp Cumin
1/2 tsp Tumeric
1 tsp Cinnamon

2~3 tbsp Lemon Juice

Boil Water
Add Lentils, Onions, Garlic, Potatoes. Leaving cloves whole, chopping onions and potatoes.
Simmer 15-20 minutes, until fork pierces potatoes
During this time Melt Butter in Oil
Release Cumin fragrance by adding it and Tumeric to butter mixture, simmer for two minutes, make sure you don't burn it!
Combine butter amazingness with soup, along with Cinnamon!
Blend in batches, unless you want chunky and then blend half
Squirt 2~3 tbsp of lemon juice into soup

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