Photo by Roberto Caruso
Preparation: 20 minutes
Cooking: 45 minutes
Prepares 8-10 servings
Ingredients
- 1 bag (400 g) red or green lentils
- 1 large onion
- 2 pieces of red or green pepper
- 4 carrots
- 2 stalks of celery
- 3 pieces of jalapeno pepper
- 4 large cloves of garlic
- 1 C. olive oil
- 2 liters (8 cups) of chicken or vegetable broth
- 1 C. chili powder
- 2 ch.c. cumin
- 1 C. dried oregano
- 1/2 tsp salt
- 1 C. Black pepper
Preparation:
- Rinse the lentils in a sieve. Chop the onion finely. Cut the peppers in half, cut the seeds into 0.5 cm (1/4 inch) pieces. Peel a squash, grate it and slice it into 0.5 cm (1/4 inch) pieces. Cut the celery stalks into 0.5 cm (1/4 inch) pieces. Jalapeno pepper kernel երմ seeds. Finely chop the jalapeno և garlic.
- Heat the oil in a large saucepan over medium-high heat. Add onion, pepper, carrot, celery, jalapeno և garlic. Fry until the vegetables are soft, about 8 minutes. Mix lentils, broth, chili powder, cumin, oregano, salt and pepper. Bring to a boil, stirring often. Lower the heat to low and cover. Cook until lentils and vegetables are soft, 30-40 minutes. Adjust the seasoning if necessary.
- To get a thicker texture, remove a quarter of the soup և Transfer to a food processor fitted with a metal blade. Puree. If the mixture is too thick, you may need to add a little water. Add this puree to the soup. Serve hot with a crispy baguette.
This soup will be stored in an airtight container for up to 3 days in the refrigerator և 3 months in the refrigerator.
Read also: Indian style vegetable stew