Had this recipe for a while, got it off of real simple and thought the walnut topping would be fun.
I had most of the ingredients! Carrots from the garden, frozen and ready to go – so exciting to have home grown veggies in the winter! right?
Spiced Lentil Soup
February 7, 2023
Persons
3
Serving Size
1 cup
Prep Time
30 minutes
Cook Time
1 hour
Total Time
1 hour, 30 minutes
Ingredients
- 1 large yellow onions, chopped
- 1/2 carrot, chopped
- 3 cloves garlic, chopped, divided
- 1/4 cup olive oil, divided
- 1/2 tablespoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 3/4 teaspoons kosher salt, divided
- 1/2 cup red, brown, or green lentils, rinsed and picked over
- 4 cups low-sodium chicken or vegetable broth
- 1/8 teaspoon freshly ground black pepper
- 1 tablespoon peperoncini
- 1/4 cup chopped walnuts
Instructions
- Combine onions, carrot, and 3 cloves garlic in a food processor; pulse until finely chopped.
- Heat 1 tbl oil in a large pot over medium-high.
- Add onion mixture and cook, stirring often, until softened, about 5 minutes.
- Add spices and ½ salt.
- Cook, stirring, for 1 minute.
- Add lentils and stir to coat.
- Add broth, pepper, and remaining salt.
- Bring to a simmer and cook, partially covered, stirring occasionally, until lentils are tender, 20 to 40 minutes, depending on type of lentils (red will cook fastest; brown and green could take 10 to 20 minutes more).
- Stir in peperoncini juice.
- Meanwhile, combine walnuts with remaining 2 cloves garlic and 1 tbl oil in a small skillet over medium-low.
- Cook, stirring, until walnuts are toasted and garlic is fragrant, about 2 minutes.
- Serve soup topped with walnut mixture.
Verdict:
Meh. It was a bit too sweet with the carrots and the spices were a little light… I have other more interesting lentil soups that would be my goto.
If you give it a try, let me know what you think and if you changed anything!
