I made this last night with French green lentils and homemade chicken stock, though no parsley, I forgot to get some at the store. It was so good!!! So simple, so easy. I love lentils and I knew it would be good enough to eat, but I was surprised just how good it was. I added some crumbled bacon on top and a dab of Greek yogurt, ate it with a fennel-Asian pear-watercress salad. I'm looking forward to my leftovers lunch!
I took the recipe and changed it a little to fit the ingredients I had on hand. First, I only had part of a small red pepper so I added some chopped roasted red and yellow peppers to the mix. I also had only one can of Swanson's chick broth and NO homemade so I (COVER YOUR EYES CHILDREN!!!) used half of a Knorr chicken bouillon cube. I also added a slice of turkey bacon chopped up and gave the soup a few churns with my immersion blender. Served it with sweet batard toasted with olive oil and garlic and sprinkled with pecorino. It was wicked good.
Memo to Carb Lover: Ah shaddap! Who needs the book when one can mooch off one's companions?
Here you go!
Lentil-Sweet Red Pepper Soup with Cumin and Black Pepper
She suggests "Beluga" black lentils or dark green French lentils.
Over medium heat, warm 1 TB EVOO and add 1/3-1/2 cup diced sweet red pepper. Saute for about 5 minutes until slightly colored.
Crush the following in a mortar: 1/2 tsp whole black peppercorns and 1/4 tsp cumin seeds and add to peppers. Cook for one minute.
2-3 tb EVOO
1/4 cup each of finely diced carrots, celery, and yellow onion
1-2 smashed and chopped garlic cloves
1 bay leaf
A sprig of chopped parsley with stem
1 cup of lentils
3 cups of chicken stock or water
Bring to simmer, salt, and reduce heat to barely a simmer, uncovered, for about 15 minutes or until lentils have absorbed most of the liquid or are tender. Turn off heat, cover for 5 minutes.
She says you can puree the soup or mash in a mortar, or serve as is. Add more stock or liquid at 1/2 cup increments if needed. Bring to simmer again, salt, and serve.