The snow is gone, but the cold is still here. Warm your heart with this soup that I learned from my mama. It makes getting vegetables in easier, and it has a creamy texture without any cream.
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The lentils traditionally used in this Middle Eastern recipe are red. You can find then in most ethnic stores, international isles in regular stores (look at Middle Eastern, Indian, or Spanish), or you can order them online here.
And since the vegetables will go in a blender, just chop them coarsely. Isn’t that much easier?
- 1 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 1 c red lentils, rinse with water once
- 1 cup baby carrots
- 1 russet potato
- 1 can no-salt-added diced tomatoes, with juiceed
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/2 tsp all spice
- 1 tsp ground cumin
- lemon juice (to taste)
Heat the oil in a large pot. Saute the olive and garlic. Add the lentils, carrots, potatoes, diced tomatoes, and spices (except for lemon juice). Add water to cover vegetables plus an inch over. Bring to a boil and simmer on low heat about 30-45 minutes, until all vegetables are soft.
Transfer to a blender and puree. You might need to do that in 2 batches.
Serve warm. You can garnish with fresh parsley. Squeeze some lemon juice on individual bowls.