One-Pot Lentil Soup

Yellow lentils are cooked with vegetables until soft, then pureed and combined with spices in this soup. Top each serving with pita bread made crispy in oil.

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Ingredients:

• 1 c. Yellow Lentils
• 1 medium onion, chopped
• 1 baking potato, peeled & cut into quarters
• 1 tomato, cut into quarters
• 1 large carrot, peeled & sliced into 1 inch pieces
• 1/2 stick of butter (1/4 cup)
• 1/2 t. ground allspice
• 1/2 t. ground cumin
• dash of salt
• dash of ground cardamom
• Fried Bread:
• 4 pita bread rounds, cubed
• 1 c. vegetable oil

Method

Place lentils, onion, potato, tomato, and carrot into a large pot and fill enough water cover (~4 cups). Bring everything to boiling. Reduce heat and let simmer until all ingredients are soft enough to be mashed (like baby food). Let cool completely, then blend, in batches, until smooth. In the same pot, melt the butter, then add the vegetable mixture. Add water to desired consistency. Spice as desired with all-spice, cumin, salt, and cardamom. Heat through. Serve hot in bowls topped with fried bread. FRIED BREAD: Fry cubed pita bread in oil until brown and crispy. Remove bread from oil and drain on paper toweling. Top lentil soup with fried bread and ENJOY.

Notes: Original lentil soup is not made with all of these vegetables. However, adding these extra ingredients allows for a good wholesome nutritious meal and a great way for kids to get all of their vegetables. Feel free to get creative with adding other vegetables (non green) and/or vermicilli noodles to authenticate your soup. A perfect meal for cold winter nights, and excellent for vegetarians. Will complement any meal or act as one in itself.

Number of servings: 10 to 12

Submitted By: Pharm '08
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