Richmond Times-Dispatch

Vegetable Lentil Soup with Cheese Crisps


This flavorful soup features cumin, coriander, cinnamon and more. It’s perfect with cheese crisps on a cold day.

Makes 2 to 4 servings.


2 tablespoon­s olive oil 1½ teaspoons cumin ½ teaspoon ground coriander ½ teaspoon cinnamon

1 red bell pepper, diced small 2 medium carrots, diced small 32 ounces vegetable broth

8 to 10 ounces red lentils, sorted

and rinsed

Salt and pepper to taste Greek yogurt or sour cream


Cheese crisps:

1 cup your favorite shredded

cheese, divided

Pinch of pepper

Soup: In a pot, heat olive oil over medium heat and add cumin, coriander and cinnamon. Once fragrant, about 30 seconds, add red pepper and carrots, and saute until softened, about 5 minutes.

Add broth and lentils. Bring to a boil, then reduce to low and let simmer about 20 minutes. Add salt and pepper to taste.

Leave the soup chunky, or puree in batches to your desired thickness. Top with Greek yogurt or sour cream, if desired.

Cheese crisps: Heat your oven’s broiler and line a baking sheet with parchment paper or a silicone mat.

Divide the cheese into four mounds, spaced out on the baking sheet. Place under broiler for 30 seconds to about 1 minute, until the cheese is bubbly and browning around the edges. Remove from oven and sprinkle with pepper.

Let cool slightly, then remove from baking sheet. Serve with the soup.

— Soup adapted fromWeight­

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