Friday, March 16, 2012

Red Lentil Soup with Lemon: Gluten, Grain & Dairy Free

I resurrected an old favorite today.

I hesitate to show you a picture. It is so much tastier than it looks.

Red Lentil Soup with Lemon
2 medium onions, chopped
5 garlic cloves, minced
2 tablespoon tomato paste
1 tablespoon ground cumin
1/2 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper

1/4 teaspoon chili powder
Pinch of ground cayenne, more to taste
2 quarts chicken or vegetable stock
1 1/2 cup red lentils

1 1/2 cups cooked butternut squash, or the raw equivalent
2 large carrots, peeled and diced
Juice of 2 lemon, more to taste
4 tablespoons chopped fresh cilantro

Throw everything except cilantro & lemon juice in the crockpot. Cook on low for 8-10 hours.

Using an immersion or regular blender or a food processor, purée half the soup then add it back to the crockpot. Soup should be somewhat chunky.

Reheat soup if necessary, then stir in lemon juice and cilantro. You can cook the soup with lemon juice & cilantro, but my kids don't like the lemon juice much.

This soup is 3 points+ per cup if you're a Weight Watcher.

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