Monthly Archives: October 2012

Red Lentil Soup

Standard

1 – 16oz bag of Red Lentils, rinsed well
4 large carrots, chopped
1 – bag southern style frozen hashbrowns (not the kind with peppers)
12 cups water
1/2 cup Chicken soup base
4 small onions chopped
2 tbls butter
1 tbls olive oil
2 tbls tomato paste

paprika, black pepper, salt, to taste

pinch of allspice
and cayenne pepper to taste

bring water to boil and dissolve soup base. Add lentils, carrots, potatoes, bring to boil and reduce to simmer 30 minutes. While soup is simmering prepare onions. In separate fry pan melt the butter and oil, cook onions until golden stir in tomato paste and cook two more minutes. add the onion mixture to the soup mixture and cook 20 minutes. Use immersion blender to puree to desired texture

I added a pinch of allspice and a healthy shake of cayenne pepper at the end.

It gets thicker as it cooks add water and seasoning to taste

Serve with lemon wedges and fresh bread