Inspired by an article on Egyptian food in this month’s Food & Wine magazine, and by the fortuitous discovery of a bag of red lentils in my pantry, I made this OUTRAGEOUS lentil soup in my slow cooker. Forgive the all caps, but my house has smelled so wonderful all day. I can hardly wait for my husband to get home so we can eat dinner!!!
Mise en place:
- 1 lb dried red lentils (soak overnight in cold water, or use the hot soak method – boil for 2 minutes, then soak for an hour in the boiling liquid).
- 4-5 large carrots, coarsely chopped
- 4-5 celery stalks, coarsely chopped
- 1 onion, coarsely chopped
- 1 t minced garlic (ugh! my brand new jar of garlic was bad, so I had to toss it and resort to garlic powder….)
- 1 t smoked Spanish paprika
- 2 t chile powder
- 1 t ground cumin
- 1/2 t ground turmeric
- 1 bay leaf
- 1 carton broth – vegetable, chicken or beef (I used Wegman’s beef broth, because that’s what I had on hand)
- 1 can diced tomatoes (I used Hunt’s Fire Roasted tomatoes; they complement the dish nicely!)
- 2 T soup base
- 2 T Moroccan Harissa or hot sauce
Soffritto: Saute the vegetables in olive oil until slightly tender; add the garlic and saute one minute more. Drain the lentils; add to pot. Add broth and seasonings. Stir and bring to boil. Transfer to slow cooker.
Cook: In slow cooker, on high, for 3 hours. Remove from heat; puree lightly with a stick blender. At this point the soup tasted a bit bland to me, so I added the soup base and harissa. Now, it’s OUTRAGEOUS!