Monday, April 21, 2008

African Lentil Soup

I'll take "Spices" for $800, Alex. On this continent you would find a spice blend of cinnamon, tumeric, ginger, and cumin all together in one soup.

What is "Africa"?

After looking at several recipes for lentil soups, I decided to take a few ingredients from something called "Moroccan Stew" and "African Chicken Soup" to make our dinner tonight. After being away for the past 4 days (I wish it was on vacation, but thats a whole other story), I found that most of the veggies in the fridge went south on me. I had carrots and an onion left.

Here is what I came up with and it was totally yummy. My two year old even begged me for a taste. I thought it might be a little too spicy for him, but he came back for several more bites. Scott also raved about it, said he liked the spice combo and asked if it was healthy. Indeed!

African Lentil Soup

1 T. olive oil
1 chopped onion
3 carrots chopped
1 can diced tomatoes
1 tsp cinnamon
1 tsp tumeric
1/2 tsp. ginger
1/2 tsp. cumin
1/4 tsp. cayenne
1 tsp. salt
1 tsp. pepper
1/2 c. chopped cilantro
6 cups water or veggie broth
1 cup lentils (rinsed)
1/2 cup orzo or other small pasta
2T creamy peanut butter

Saute the onions and carrots until starting to turn soft, about 7 minutes. Add all the spices and drained tomatoes (save the juice) and saute for another 5 minutes, stirring often. Dump in the broth, reserved tomato juice, cilantro and lentils. Simmer with the lid on for 2 hours. Remove lid, add orzo, cook until al dente, about 10 minutes. Stir in the peanut butter until melted. You can eat it like that or thicken it up by stirring with a stick blender for a few seconds. Squeeze in a little lemon juice if you like the tang.

1 comment:

Cathy said...

I make almost this same stew. The only difference is that I use my crockpot and add boneless, skinless chicken thighs....yum!