Fivealarmlentilsoup Recipes

FIVE-ALARM LENTIL SOUP

Five-Alarm Lentil Soup image

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

Ingredients

4 tablespoons olive oil
2 red onions, chopped
2 large carrots, chopped
5 garlic cloves, minced
2 tablespoons smoked paprika
2 tablespoons ground cumin
3 bay leaves
1 tablespoon tomato paste
3/4 cup chili-garlic sauce, Sriracha recommended
1 (14 1/2 ounce) can stewed tomatoes (I used diced)
1 lb red lentil
8 cups vegetable stock
salt, to taste
fresh ground black pepper, to taste
sour cream, for garnish
chopped fresh cilantro or chopped chives, for garnish
chili-garlic sauce, for garnish

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

Five-Alarm Lentil Soup image

Categories Lentil Simmer Boil

Yield makes 6 to 8 servings

Number Of Ingredients 15

Ingredients

2 tablespoons olive oil
2 red onions, chopped
3 large carrots, chopped
5 cloves garlic, minced
2 tablespoons smoked paprika
2 tablespoons ground cumin
3 bay leaves
1 tablespoon tomato paste
3/4 cup Sriracha, plus more for garnish
1 (14 1/2-ounce) can stewed tomatoes
1 pound red lentils
8 cups vegetable stock
Salt and freshly ground black pepper
Sour cream, for garnish
Chopped fresh cilantro or chives, for garnish

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.

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