Spicy Lentil Soup
Chef Sapna says, "It takes almost no work to make this colorful and delicious lentil soup. After a little bit of sautéing, all you have to do is dump all your ingredients into a slow cooker and walk away. When you return, you’ll find a hearty soup ready to be enjoyed. Join us and learn how to free up your day without sacrificing any flavor."
Ingredients
- ¼ tsp brown mustard seeds
- ¼ tsp cumin seeds
- ½ of a medium red/yellow onion diced small
- salt to taste about ½ tsp
- ¼ green bell pepper diced small
- ¼ red bell pepper diced small
- ¼ yellow bell pepper diced small
- ¼ orange bell pepper diced small
- 1 tsp minced ginger
- 1 tsp minced garlic
- ½ -1 serrano pepper minced
- 3 roma tomatoes diced small
- ¼ tsp turmeric
- ¼ tsp garam masala
- ½ tsp coriander
- ¼-1/2 Indian red chili powder or a pinch of cayenne pepper
- 1/8 tsp black pepper
- 1-2 tbsp finely chopped cilantro
- 1-2 tsp lemon or lime juice
- To the slow cooker:
- sautéed vegetables
- 1 cup green lentils rinsed
- 4 cups very hot water
Instructions
- Heat a skillet, add mustard seeds, when mustard seeds start to pop/crack add cumin seeds cooked 20 seconds quickly add onion and salt. Cook for 2 minutes then add peppers, ginger, garlic, and serrano pepper. Cook stirring occasionally for 2 minutes add tomatoes, turmeric, garam masala, coriander, red chili powder and black pepper cook for 4-5 minutes.
- In the slow cooker, add the above sautéed vegetables, lentils and boiling hot water, stir to combine well. Cook on high for 3½ hours or on low for 6-7 hours. If you like the consistency of the soup after cooking, then the soup is ready to be served. If the soup is too soupy you could use an immersion blender or regular blender to blend about 1/8th of the soup this will help thicken the soup. Stir in cilantro and lime or lemon juice to taste.
Notes
Recipe Source Sapna Von Reich