It is always such a busy time of the year between Thanksgiving and Christmas isn’t it? There are so many parties, events to attend, festive gatherings and displays and no matter which way you turn, there’s always food, drink and Christmas goodies involved. I try so hard to be on track, but invariably I find myself reaching out for more. Then there’s all the baking and entertaining I’ve done in the past few weeks, the temptation is just so pronounced, but I can’t seem to tear myself away. I’ve stepped on the bathroom scales a few times already, and believe it or not, in the past few weeks alone, I’ve put on a couple extra pounds. I tell myself I’ll try harder in the New Year. One day this past week, I thought to make a nutritious yet simple meal for dinner. Red Lentil with Lemon soup is chock full of bold flavors. A hint of lemon juice takes it up a notch and offsets the deep cumin and chile flavors. I’ll be preparing more simple suppers like these till all the temptations around me cease. Woe is me!
Red Lentil Soup with Lemon
Red Lentil Soup with Lemon
- 3 tablespoons olive oil, more for drizzling
- 1 large onion chopped
- 2 garlic cloves, minced
- 1/2 green pepper cubed
- 1 tomato chopped
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- pinch of ground chile powder or cayenne pepper
- 1 quart vegetable broth
- 2 cups water
- 1 cup red lentils
- 2 medium carrots, peeled and diced
- juice of 1/2 lemon
- 3 tablespoons chopped fresh cilantro
- In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion, garlic, green pepper, and saute until golden. Add chopped tomato and continue to saute.
- Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne powder and saute for 2 minutes longer.
- Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.
- Using an immersion blender, puree half the soup in the pot. The soup should be somewhat chunky.
- Stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.
I also made some microwave sweet potato baked crisps that I recently saw on a blogger friend Sandhya’s blog which was really amazing and paired beautifully with the hearty soup. I urge you to take a look at Sandhya’s Indfused blog. Another talented blogger, Sandhya has an enormous repertoire of recipes featuring Indian fusion cooking, there are a lot of short cuts, some easy-to-follow amazing recipes and she even teaches cooking classes in her free time. Click on the link to explore her blog, you’re bound to find some extraordinary recipes to bookmark for a later time. Click here to take you directly to the microwave sweet potato crisps – the spices of chili powder, cumin, black pepper and sea salt will convince you never to buy store-bought ever again. Check out her simple and healthy family chex mix too.
Here you have it friends, a fresh batch of yummy sweet potato crisps. I will be trying parsnips next, and perhaps some apple chips as well.
I’m linking this to Angie’s Fiesta Friday #99