Lentil soup boils down to the basics
This easy, flavourful lentil soup is typical of the 125plus recipes in Uncomplicated: Taking the Stress Out of Home Cooking (Penguin, $32), by television cook and recipe developer Claire Tansey.
A working mother who has simplified family cooking, Tansey starts each recipe with helpful tips, how long it takes to prepare and how long it takes to cook. Many of the dishes can be made in advance, or in batches. A former Chatelaine magazine food director, Tansey has strong views on ingredients, equipment and shopping. She advises finding a good butcher and fish counter; buying whole canned tomatoes rather than cut-up ones; squeezing fresh citrus juice; using yogurt with at least two per cent fat; and never buying pre-marinated meat or fish. Tansey keeps only eight spices on hand in her kitchen and only one dried herb: thyme. “Other dried herbs don’t last,” she said at a recent demonstration of this soup recipe at Montreal’s Appetite for Books store. She likes to use garlic powder rather than fresh garlic because it doesn’t burn as it cooks. She does not offer metric measurements; I have added them to this recipe, which takes 10 minutes to prepare, and 45 minutes in total.
CREAMY RED LENTIL SOUP WITH WARM SPICES
Serves: 4
1 1/2 cups (375 mL) dry red lentils
7 cups (1.75 L) water
1/4 cup (60 mL) butter
2 tsp (10 mL) ground coriander
2 tsp (10 mL) chili powder 1 tsp (5 mL) salt
1 tsp (5 mL) cinnamon
1 tsp (5 mL) ground cumin 1/2 tsp (2.5 mL) garlic powder
1/4 tsp (1 mL) ground cardamom (or pinch allspice) 1/4 tsp (1 mL) cayenne (optional)
2 tbsp (30 mL) liquid honey Croutons
Toasted pepitas (or commercial or home-toasted pumpkin seeds)
1. Combine lentils and water in a large pot. Bring to a boil over high heat, then lower heat and simmer, covered, for 25 minutes, stirring occasionally until softened and looking relatively smooth.
2. Melt butter in a small saucepan over medium heat. Stir in coriander, chili powder, salt, cinnamon, cumin, garlic powder, cardamom and cayenne, and cook 30 seconds or until fragrant. Stir in honey, then add mixture to the lentils, stirring to combine.
3. Ladle into four heated bowls and top with croutons and pepitas. Soup will keep for up to three days when covered in the refrigerator, or up to three months when frozen.