From my blog post at the Stone Soup Blog: http://www.foodandnutrition.org/Stone-Soup/December-2015/Spicy-Lentil-Soup-for-Cold-Evenings/
This soup protein-rich soup pairs rice and lentils, while cumin, turmeric and black pepper not only give this soup a wonderful aroma and mesmerizing, spicy flavor, but also are functional foods providing antioxidants shown to reduce inflammation, combat cancer and boost metabolism. I like to enjoy this warming Spicy Lentil Soup on crisp winter evenings.
- 3 tablespoons extra-virgin olive oil
- 1 cup dry red lentils
- 2 tablespoons ground cumin
- 1 yellow or white onion, diced
- 2 tablespoons dried minced onion
- 1 tablespoon dried minced garlic
- Salt and pepper to taste
- 1 carrot, finely chopped
- ¼ cup dry short-grain rice
- 4 cups vegetable or chicken broth
- 4 cups water
- ½ teaspoon turmeric powder
- In a soup pot, add olive oil, lentils, cumin, onion, dried onion, dried garlic, salt and pepper. Sauté over medium heat for 5 minutes.
- Add carrots and rice then sauté for a few more minute.
- Add water and broth, bring the pot to a boil then turn down to low and let the pot simmer for 30 minutes. Stir every 10 minutes or so.
- Add turmeric.
- Purée with an immersion blender (optional) and let soup boil for a few more minutes before serving.
- You can substitute other varieties of lentils in place of red lentils, but the soup just looks prettier when made with red lentils.