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Recipes I Have Shared



Red Lentil Soup
Salmon-colored lentils turn a fiery yellow, mimicking the heat of the sun in this wonderful, highly seasoned soup. This soup is guaranteed to keep you warm when the weather turns cold. 

Ingredients
2 tablespoons olive oil                                    
1 cup diced onion
3 cloves garlic, chop finely, mince or use press
1 cup red lentils, rinsed
4 cups vegetable or chicken broth
1 jalapeño or Serrano pepper, remove seeds and finely chop

Spices
1 teaspoon curry powder
¼ teaspoon tumeric
Pinch of cayenne pepper
1 teaspoon salt (to taste)

Directions
In a large heavy saucepan, heat olive oil over medium-low heat. Add onions and garlic. Stir 2 minutes, then cover and sweat for 10 to 15 minutes. (Reduce heat to low simmer.) Add broth and lentils. Bring to a boil uncovered, then, cover and simmer 15 to 20 minutes until lentils are tender but not mushy. Stir in peppers and spices. Cook another 5 minutes. If you have a blender, you can puree half of the soup and then recombine. Otherwise, leave chunky. Optional garnish: tart green apple; red pepper, seeded and diced; chopped fresh cilantro; sour cream (or plain yogurt); slices of lime. As noted in the Black Bean Chili recipe, if you have a collection of small bowls—like the size of ramekin dishes—you can offer guests several (or all) listed garnishes. This is a simple way of making your table festive and keeping your guests engaged. 

Optional sides: biscuits, fresh baguette, green salad

© Culinary Institute of America

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