Tuesday, August 29, 2006

Angry Red Lentil Soup

A hearty soup with spicy-hot zip, fantastic for cold weather. It's a shame the lentils turn corn-yellow when cooked, because the colors in the bowl don't reflect the agressive flavor.

4 tablespoons olive oil

1/4 cup minced onion
1/4 cup minced carrot
1 clove minced garlic
1/2 habanero pepper, minced
1/2 cup red lentils
2 cups water
salt and freshly ground black pepper, to taste
chopped chives, for garnish
fresh grated parmesan cheese, for garnish


Place cooking vessel on camp stove over medium to medium-high heat. Add olive oil. Add onion, carrot, garlic, and habanero, cook until onions are caramelized. Add red lentils and toast for about 30 seconds.

Add the water and cover the pot.

Simmer the soup until lentils are tender, about 15 minutes, stirring occasionally to keep the lentils from sticking.

Mash the soup with a fork or wooden spoon against the sides of the pot, breaking up some of the lentils to thicken the soup. Season with salt and pepper.

Garnish and serve.

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