FIVE-ALARM LENTIL SOUP
From The Sriracha Cookbook by Randy Clemens, which covers using the Rooster sauce from soups to desserts. This recipe is the author's homage to his firefighter grandfather. Reduce the amount of sriracha if you are uncertain of how hot you want this to be! I put the servings in as per the author, but I think it's more like 6 to 8 servings.
Provided by duonyte
Categories Lentil
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- .Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
- Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff).
- Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
- Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper).
- Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).
FIVE-ALARM LENTIL SOUP
Steps:
- Heat the oil in a large Dutch oven over medium-high heat. Add the onions and carrots and sauté until they begin to soften, 6 to 8 minutes. Stir in the garlic, paprika, cumin,bay leaves, tomato paste, and Sriracha, cooking for 1 to 2 minutes, until aromatic. Add the tomatoes, and scrape up any of the brown bits that have accumulated at the bottom of the pot with a wooden spoon.
- Pour in the lentils and vegetable stock, stirring to combine. Bring to a boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked thoroughly. Season with salt and pepper to taste. Discard the bay leaves. Ladle into bowls. Garnish with a dollop of sour cream, a sprinkling of cilantro, and perhaps a last minute squiggle of Sriracha for color and zip.
- OVER THE TOP TIP
- Instead of garnishing with a spoon of plain sour cream, try a dollop of Sriracha Sour Cream (page 24) in your bowl to bring on some extra pain.
LENTIL SOUP
Excellent thick soup for a winter's night, and there's no need for salad. Serve with corn sticks or Mexican cornbread. Very filling, very delicious.
Provided by Stella Mae
Categories Lentil
Time 2h10m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and chop carrot and onion, chop celery.
- Heat butter in soup pot and add carrot, onion, celery.
- Cook, stirring until onion is transparent.
- Add bacon bones, lentils, undrained tomatoes.
- Crush tomatoes with a fork and add water and stock.
- Cover, bring to a boil, reduce heat.
- Simmer 1 1/2 hours or until lentils are tender as desired.
- Remove and discard ham bones.
- Season with pepper and stir in parsley.
Nutrition Facts : Calories 158, Fat 6.4, SaturatedFat 3.8, Cholesterol 15.6, Sodium 659.4, Carbohydrate 20.2, Fiber 6.7, Sugar 5.7, Protein 6.9
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