Friday, November 11, 2011

Spicy Lentil Soup

There are few meatless meals that Alex enjoys, and there are few leftovers that Alex will actually bring to work the next day.  This is one of those meals, and it is SPICY.  If you are spice sensitive you will want to cut down on the amount of cayenne pepper.  I had a hard time with the soup straight up, but I served it with saffron rice which significantly lessoned the kick.
Rating 8.75/10

My tongue tingles just looking at the pic
Recipe from My Fiance Likes It

  • 1/2 cup lentils (any lentil variety should do, I used regular green lentils which are the easiest to find)
  • 1 onion- chopped
  • 1 tomato- chopped
  • 1/4 tsp turmeric
  • 1/4 tsp cayenne pepper
  • Juice of 1 lemon
  • Salt and pepper
  • 1 tbsp olive oil
  • 1 tbsp garam masala
  • 1 red bell pepper-seeded and chopped
  • 1 yellow pepper- seeded and chopped
  • 1 cup vegetable stock
Prepare the lentils as indicated on their packaging, cook the turmeric and tomato with the lentils.
Heat a pan over medium heat, add the olive oil, bell peppers, and onion.  Stir until the onions soften and then add the garam masala.  
Continue to cook for about 1 minute then add in the cayenne pepper, salt and pepper to taste, and lemon juice.
Combine the bell pepper mixture with the lentils, add in the vegetable stock, and simmer for 10 minutes. Add more salt and pepper if necessary
Serve over saffron rice and enjoy!

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