May 18, 2010
Given what a cold and damp Spring it has been here is a recipe that I have been perfecting to accompany the drizzlyevenings when you need something warm and nourishing to take the chill off! Enjoy.

RED LENTIL SOUP WITH GROUND PEPPERCORNS, CUMIN AND SWEET RED PEPPER

Makes 6- 8 generous servings
3 T olive oil
1 lg onion, chopped
2-3 stalks celery, finely chopped (I like lots of veggies in this soup)
1-2 carrots, finely chopped
3 C red lentils (can use French lentils instead)
1 sweet red pepper, finely chopped
50 + peppercorns, ground, add more if you like peppery flavor (Tellicherry are nice)
1 t cumin seed, ground (use ground cumin if yu don’t have seeds)
1 t turmeric
½ t or more to taste, crushed red pepper
3/4 C chopped cilantro
8-10 C chicken broth (my favorite is “Better Than Boullion” brand)
2-3 cloves garlic, finely minced

In a large pot or dutch oven sauté , over medium heat, onions, celery, carrots in 2 T olive oil until softened, (5-8 mins). Add the garlic at the end of the sauté.

Add the rinsed lentils and chicken broth. Cook 30 -40 minutes (longer if you like or need) uncovered over medium- low heat, stirring occasionally.

Meanwhile, grind the perppercorns, cumin seed and crushed red pepper in a coffee grinder. Heat a small sauté pan and add the remaining T of olive oil. Add the ground spices and raost until fragrant and yet not burned. Add the spices, chopped sweet red pepper and turmeric to the simmering lentils.

Continue to cook adding the cilantro about 5 mnutes before serving.
Blend 1/3 of the soup (optional) to create a creamier consistency.

ENJOY! Great for a damp, chilly early Spring or Fall evening. Excellent the next day for lunch!!