I decided today that I would cook with red lentils, my first stop was Duel Specialty Store, the best Indian spice market around. They have everything. As I was checking out, I noticed fresh bags of Kaffir lime leaves. Perfect! Just what I needed to finish this soup. I roasted a young chicken with Smoked Spanish Paprika, Turmeric and Cumin and served as a second course with Saffron Rice.
6 cups chicken stock
1 pound red lentils, rinsed
3 tablespoons olive oil
3 cloves garlic, chopped
1 large onion, chopped
1 tablespoon ground cumin
1 tablespoon ground turmeric
1/2 teaspoon cayenne pepper
2 potatoes, peeled and cut into 1/2" cubes
1 small can whole stewed tomatoes
4 carrots, peeled and diced
2 Kaffir lime leaves, torn in half
- Saute onions, carrots and garlic in olive oil. Add chicken stock, can of tomatoes, potatoes and lentils, bring to a boil in a large soup pot over high heat, then reduce heat to medium-low, cover, and simmer for 20 minutes.
- Stir and season with turmeric, cumin and cayenne , dash of black pepper. Continue simmering until the lentils are tender, about 10 minutes.Add lime leaves and cover, 10 more minutes.
- Serve in bowls and garnish with Italian parsley, served with toasted bread