Orange soup
Summary
| Yield | |
|---|---|
| Prep time | 30 minutes |
| Kind of Dish | soup |
| Dietary Info | vegetarian vegan |
| Tags |
Description
Cheap, hearty, and colorful. Endless variations are possible. The only limit is your imagination!!
Ingredients
| 1 | Cup | red lentils |
| 1 | Cup | cubed sweet potato or orange-fleshed squash |
| 1 | carrot, chopped | |
| 1 | onion | |
| 1 | Clove | garlic, minced |
| 4 | Cup | stock or water |
| various spices | ||
| 4 | Tablespoon | oil |
Instructions
Saute garlic and onion in the oil for 5 minutes over medium/medium high heat. Add the chopped carrot and cubed sweet potato(or squash), and saute for another 5 minutes or so. Stir frequently, and reduce the heat if things are sticking or getting burn-y. Add in the spices*, then the lentils. Stir, and pour in the stock. Bring to a boil, then reduce the heat and simmer for about 30 minutes (or until the lentils are cooked and the veg are soft). Whiz soup with an immersion blender to your desired consistency. It's fine as a chunky soup, though, if that's how you prefer it. Adjust for salt/pepper, and serve or store.
* Spices are up to personal preference. Those that have worked for me in the past include ginger, cumin, various kinds of curry powder, black mustard seeds, coriander seeds, powdered coconut, cinammon, ground cloves, etc. Not all at once, mind you.
Comments
I couldn't get the "yield" to come out correctly in the little box doohickey. Basically, this soup will give you 3 or so giant servings or at least 6 cup-sized ones.
I'm going to try all those spices at once now. Just because you said not to.
The yield looks OK to me - it is a little inflexible, though. Like what do you do for "loaves"? Anyway did you want it to do something it's not doing?
I was trying to get the yield to be "3-6," and it didn't seem to work (it's just showing up as "3" for me). Not a big deal.
Computers are the enemy of helpful ambiguity.