It is raining. So naturally soup is in order. Warm, comforting soup. Something earthy, spicy, chunky. Lentil soup is perfect for a cold, rainy night. The chile flakes offer some heat while the onions and carrots give it a touch of sweetness. Add cumin and garlic to the mix and you have the perfect soup to dish up. Ideal when it is raining. Just curl up on the couch with a bowl full of lentil soup and watch the rain cascade down. Did I mention it’s raining?
WHAT YOU NEED:
– ½ onion, chopped;
-1 carrot, diced;
– ½ teaspoon of crushed chile flakes;
– 1 teaspoon of ground cumin;
-3 cloves of garlic, finely chopped;
– 2 cups of dry lentils, rinsed;
– 4 cups of vegetable stock or water (or a combination of both);
– ½ cup of white wine;
-Ranchero Cheese (optional)
WHAT YOU DO:
In a saucepan heat oil on medium heat. Add onions and carrots and sauté until onions are translucent. Add crushed chile flakes, cumin and garlic and sauté until fragrant.
Inhale deeply and admire the amazing aroma. Mmmm. Oh ya back to the soup. Add lentils to the saucepan and stir to completely coat the lentils with the spices. Next add wine and stock and/or water.
Give it a good whirl and cover, making sure to tilt the lid slightly in order to let some of the steam escape. After about 20 minutes or so of cooking time add salt to the soup. Let simmer for another 10 minutes or until lentils are tender. Taste and add more salt if needed. Ladle soup into a bowl and garnish with ranchero cheese.