Lentil Soup

Looks like mud but tastes oh so good

This lentil soup isn't spicy-hot; I'd categorize it as spicy-flavorful. If you're worried that it will be too hot for you, you can always cut the cayenne in half. But I think you'll miss the flavor. As made, I got eight servings of soup from this recipe.

Ingredients:
16 ounces lentils
2 carrots, peeled and coarsely diced
2 celery stalks, coarsely diced
8 cups water or broth, or a mixture plus more water if needed
2 T olive oil
1 medium onion, diced
2 cloves garlic, put through a press or otherwise mashed
1 16-ounce can chopped tomatoes
½ C minced cilantro leaves
½ t cayenne
1 t ground cumin

Directions:

• In a large stock pot, combine the lentils, carrots, celery, and water or stock. Bring to the boil, then reduce the heat to low.
• Cover and cook until the lentils are done, stirring occasionally. My lentils take about 20 minutes.
• Meanwhile, heat the olive oil over medium heat in a small skillet and sauté the onions and garlic until soft.
• Add the cayenne and cumin and stir well. Cook for about a minute.
• Add the tomatoes (including the juice) to the skillet, and cook for a few minutes.
• When the lentils are done, add the mixture from the skillet to the large stock pot and stir well (this is where you may want the extra water or broth).
• Use an immersion blender to puree the soup. We prefer a fairly smooth texture; if you like your soup chunkier, just blend a little bit.

As made, I generally get about nine or 10 servings. Nutritional information is here.