Perfect soup for a snowy day, hearty and healthy with a spicy kick. Also good served with rice or a side of sautéed leafy greens.
Spicy Lentil Soup
1 cup french green lentils
1 cup red lentils
drizzle olive oil
1 medium onion or leek, diced
2 carrots, peeled and diced
2 celery stalks, diced
4 garlic cloves, minced
1 poblano pepper, seeded and diced
2 bay leaves
few sprigs fresh thyme
1 dried guajillo pepper, sliced in 1/2 and seeded
2 quarts vegetable stock
2 teaspoons cumin
1 teaspoon ground coriander seed
1 - 2 parmesan cheese rinds
s + p
splash red wine vinegar, as needed
Parmesan Toasts
baguette bread, sliced
olive oil
parmesan cheese, grated
black pepper
For the Soup: Rinse lentils thoroughly in cold water and carefully pick through for stones and other debris. Set aside. In a large soup pot sauté onion, carrot and celery in a drizzle of olive oil over med high heat until onions are clear, about 5 minutes. Add garlic, poblano, thyme and bay. Cook, stirring frequently for 2 minutes. Add stock, guajillo, cumin, coriander, parmesan rind and lentils. Wait to add salt until the lentils are almost done. Bring to a boil, reduce heat and simmer until green lentils are soft, about 30 minutes. Adjust seasoning with salt, pepper and maybe a little red wine vinegar. Serve hot. (Chopped fresh parsley and a small drizzle of olive oil are nice garnishes.)
For the Toasts: Slice as many pieces of bread as you like. Brush with oil and toast in a dry pan over medium heat. Flip once and sprinkle with parmesan cheese. Turn off heat. Season with a turn or two of fresh black pepper. Remove from pan. Serve with soup.
