Dec. 20th, 2009 - Red Lentil & Rice Soup

Red lentils are smaller than brown lentils and cook more quickly. This mildly spiced curry-flavored soup is brightened with fresh ginger. To add more heat, drizzle Asian chili oil before serving.

Preparation time: 10 minutes (not including cooking time for rice)

Total time: 40 minutes

Serves: 4 – 6

2 Tbsp. Extra-virgin olive oil, plus more for drizzling

1 Cup Onion, chopped

2 cloves Garlic, chopped

2 medium Carrots, chopped

1 Tbsp. Ginger root, finely minced

2 tsp. Ground cumin

1 ½ Cups Red lentils

2 Cups Vegetable broth, canned or fresh

1 Cup Canned tomatoes, drained and chopped or chopped fresh cherry tomatoes

1 ½ Cups Brown short grain rice

Salt and pepper to taste

1) Heat the oil in a large, heavy saucepan over medium heat. Sauté garlic, carrots, ginger, and cumin; sauté 2 minutes. Add lentils, broth, and 5 cups water. Bring to a boil. Reduce heat and simmer until lentils are just tender, about 20 minutes.

2) Add tomatoes and rice, and simmer 5 minutes. Remove a quarter of the soup (about 2 cups) and puree in a blender. Return to pot and stir. Season to taste with salt and pepper. Drizzle with a little oil before serving.