You know how much we love soup and lentils! Here’s an easy lentil soup using the unique spice sumac.
What in the heck is sumac? I found this description on WorldSpice.com (where I buy all my spices… YUM!) “The deep red sumac berry is ground and dried to impart a tart, lemony flavor with a refreshing complexity. Sumac’s traditional usage in middle eastern cuisine sees it added to rice or kebabs and sprinkled as a condiment atop bowls of hummus.”
Ah ha… that’s what that red powder is on top of the hummus served at Mediterranean restaurants!
I serve this soup with a scoop of grain (quinoa this time) and a hefty portion of greens (kale, of course)… Oh and sometimes I add a scoop of plain soy yogurt on top too.
* 1 medium onion , chopped
* 1 stalk celery , chopped
* 1 medium carrot , chopped
* 2 garlic cloves , minced
* 1 (28 ounce) can chopped tomatoes (I use a box of Pomi chopped tomatoes and a can of tomato sauce in a pinch too)
* 4 cups vegetable stock or water
* 1 cup red lentil
* 2 tablespoons dried parsley (or one bunch fresh, chopped – I like to use fresh)
* Salt and pepper, to taste
* 1 to 2 teaspoon sumac (I use 2)
* 1 small lemon, juice of (optional but good)
1. Saute (using broth, water or bean cooking liquid) the onion, celery, and carrot, and cook until softened (a few minutes). Add the garlic, then, in a minute add the tomatoes and stock or water.
2. Simmer for about 20 minutes, season, and let it cool.
3. Puree the soup – I use my immersion blender for this. You can puree the soup after it’s done too if you’re like me and you always forget at this point!
4. Add the lentils and return to a low simmer. Taste a lentil in about 15 minutes to see if it’s tender. If not, continue cooking, but don’t let them get mushy.
5. Add the sumac and parsley. Taste for seasoning and add lemon juice if you like.
- Lentil Quinoa Stew with Red Chard (kidtestedfirefighterapproved.com)