Spiced Lentil Soup1
By Just A Pinch KitchenCrew
Featured Pinch Tips Video
- 3 Tbsp
- olive oil
- 2 Tbsp
- unsalted butter
- onion, chopped
- carrots, diced
- ribs celery, diced
- green bell pepper, diced
- 1 small
- boiling potato, peeled, diced
- 1 tsp
- ground cumin
- 1 Tbsp
- ground chili powder
- 3/4 tsp
- ground allspice
- 1 small
- bay leaf and 5 sprigs parsley, tied together with kitchen string
- 1/2 lb
- lentils, picked over
- 6 c
- chicken broth
- freshly ground black pepper
1Place the olive oil, butter and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes.
2Increase the heat to medium, add the carrots and stir-cook for 1 minute.
3Add the celery and stir-cook for 1 minute.
4Add the green pepper and stir-cook for 1 minute.
5Add the diced potato, cumin, chili powder and allspice; stir-cook for 1 minute.
6Add the herb bundle, lentils and chicken broth; bring to a boil, then boil for 1 minute.
7Cover and simmer for about 1 hour, or until the lentils are tender.
8The soup may be prepared in advance up to this point.
9Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle.
10Ladle the soup into warm bowls and serve steaming hot.