Make It: Spicy Red Lentil Soup

 LUNCH/VEGETARIAN/REGULAR/GFCF

Spicy Red Lentil Soup

Ready in 40 minutes

Serves 6

298 calories 


Ingredients

  • 2 onions diced

  • 2 tsp. olive oil

  • 3 clove garlic minced

  • 2 tsp. ground cumin

  • 1/2 tsp. paprika

  • 1 tsp. cayenne pepper.

  • 7 cups vegetable broth or chicken broth if desired

  • 1 1/2 cups dry red lentils rinsed

  • 2 Tbsp. tomato paste

  • 1 bay leaf

  • 354 mL evaporated milk

  • salt and pepper to taste

  • 1 gallon freezer bag or several quart sized freezer bags

Preparation

  1. Sauté 2 chopped onions in the olive oil.

  2. Add garlic cloves, ground cumin, paprika, and cayenne pepper and cook for 1 minute.

  3. Add 7 cups chicken broth, 1 1/2 cups dry red lentils (rinse first), 2 Tbsp. tomato paste, and the bay leaf.

  4. Cover and bring to a boil, stirring occasionally.

    1. Reduce heat and simmer 25-30 minutes or until lentils are tender.

    2. Discard the bay leaf.

    3. Blend the soup (half at a time) in the blender until smooth or use a hand blender in the pot for all the soup.

    4. Return to saucepan and stir in 1 can evaporated milk.

    5. Simmer 5 minutes longer until hot.

    6. Add salt and pepper.

    7. Allow to cool before transferring to one large freezer bag or several medium freezer bags. Remove excess air, seal, and freeze.
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