This weekend started with a big disappointment, since when I woke up on Saturday, the first thing I noticed was that it was a terrible snow outside and everything was white. My first reaction was to go back to bed and fall back asleep, hoping it was only a nightmare.
But no, it wasn’t. It was really snowing.
By the time it was already afternoon I had come to terms with the fact that it was still snowing. So I decided to take a short walk outside with my boyfriend and on our way back I snapped this picture in my neighborhood. I called it white hell.
By the way, you can follow me on Twitter if you’d like to see more pictures from Bucharest and other places I go to.
So, back to the lentil soup. This soup was perfect after the walk we had, it’s consistent and it’s simple to make, it takes less than one hour and some of you may already have most of the ingredients in your pantry or/and your fridge.
Since it’s winter I thought that a more spicy version for this red lentil soup was ok, but in summer we like to add fresh chopped mint to it and it just changes everything.
There’s not much else to say, other than the fact that I like to puree this soup and serve it with home made croutons and sometimes with a doll up of cream, but now I’m determined to lose some weight so no cream for me.
Anyway, this red lentil soup is just perfect for winter, it’s nourishing and just a small bowl of it can make wonders when you’re coming home after a long cold day.
Spicy red lentil soup
By January 14, 2013Published:
- Yield: 2-4 Servings
- Prep: 10 mins
- Cook: 30 mins
- Ready In: 40 mins
This weekend started with a big disappointment, since when I woke up on Saturday, the first thing I noticed was that it was a terrible …
- 3/4 cup red lentils
- 1 carrot grated
- 1 onion chopped
- 2 garlic cloves chopped
- 1 tomato chopped
- 1 tbsp olive oil
- 3 cups water
- 1/2 tsp coriander seeds crushed
- 1/2 - 1 tbsp chilli powder
- black pepper
- Wash the lentils in cold water and then place them in a pot with 3 cups of water. Bring to a boil and then let it simmer for about 10-15 minutes.
- Heat the olive oil in a pan and add the chopped onion and garlic. Saute them for a couple of minutes, then add the carrot and the tomato and let them cook for 2 more minutes.
- Add the vegetables to the lentil and simmer for another 15 minutes. Towards the end add the spices: the coriander, chilli powder, salt and black pepper.
- Remove from the heat and move the soup to a blender to puree it.