by Michelle and Jay
We have been making this soup for the past several months and the kids love it. (Tzipi has been known to eat seven bowls!) The recipe is just for the soup and then we make one cup of brown rice (which yields about 4 cups cooked) and add it to the soup. One recipe with the rice is enough for one lunch at the co-op (6 kids and 3 adults). It freezes very well.
The recipe is from The Stop cookbook called "Good Food For All".
2 tbsp vegetable oil
1 cup chopped onion
3 garlic cloves, minced
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp turmeric
cayenne to taste
3/4 lb (375 g) red lentils, picked over (about 1 2/3 cup)
7 cups vegetable stock
5 carrots, halved lengthwise and sliced thinly crosswise
1 cup finely chopped red bell pepper
1 handful fresh cilantro, finely chopped
1/4 cup chopped scallion, greens only
kosher salt and freshly ground pepper
1. In a medium-sized saucepan, heat oil on medium-high heat. Saute onion until translucent, then add garlic and cook for 1 minute more. Add coriander, cumin, turmeric and cayenne and stir to combine. Add lentils and stock and bring to a boil. Simmer gently, partially covered, for 15 minutes, occasionally skimming froth off the top if necessary, until lentils are just less than tender.
2. Stir in carrots and red pepper and simmer another 10 minutes, until carrots are tender.
3. Stir in cilantro, scallion greens, cayenne and salt and pepper to taste.
4. Use hand mixer to blend a little, (so that veggies are more hidden from kids).
5. Add cooked rice.