Spicy Lentil Soup

Menu Part: 
Soup
Cuisine Type: 
Indian
Serves: 
8

Chef Brad Farmerie
Saxon + Parole
New York City and Moscow

Chef Brad Farmerie of Saxon + Parole adds complexity to this lentil soup with a mix of sweet and hot spices, including ginger, cinnamon chilies, coriander and cumin. Red lentils further differentiate this Indian-accented plant-based dish.

Ingredients

1/4 cup extra virgin olive oil
1 tbsp. grated fresh ginger
1 tbsp. finely chopped garlic
1 tbsp. finely chopped red chilies
3/4 cup diced white onions (1/2-in. dice)
1/2 cup diced red bell peppers (1/4-in. dice)
1/4 cup diced celery (1/4-in. dice)
1 large lemon, zested and juiced
1 bay leaf
2/3 cinnamon stick
2 tsp. ground coriander
2 tsp. ground cumin
1/2 tsp. achiote
1 tsp. dried red chili flakes (Turkish urfa biber preferred)
3 cups canned tomato puree
3/4 cup red lentils
5 cups vegetable stock

Steps

1. In large soup pot, combine olive oil, ginger, garlic and red chilies. Cook over low heat until soft and fragrant.
2. Add onions, peppers and celery; cook until golden brown.
3. Add ground spices and lemon zest and cook for another 3 to 4 minutes.
4. Add tomatoes, bay leaves and cinnamon sticks; simmer on low for 30 minutes.
5. Add lentils and vegetable stock; bring to a boil. Reduce heat to low; cover and simmer 45 minutes, stirring occasionally, until lentils are tender.
6. Season with reserved lemon juice and salt.

Photo courtesy of USA Pulses

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