Spicy Lentil Soup

Lentil soup has been around for more than 9,000 years. The ancient Greeks were lovers of this soup and mention of it can be found in their writings. Lentil soup is also mentioned in the Bible in Genesis. Hippocrates prescribed lentils to patients with liver ailments. It is recognized as highly nutritious, a good source of protein, fiber, iron and potassium. There are a number of varieties of this soup and it is consumed for a variety of reasons. The grouping of these simple ingredients creates an ornate flavor. It is best made in a slow cooker.

Yields: about 4 servings

2 cups green lentils, rinsed

1 Serrano chili pepper, chopped
    (remove seeds for less heat)

1 large tomato, finely chopped

½-inch piece of ginger,
    peeled and grated

3 garlic cloves, minced

¼ tsp turmeric

½ tsp salt

¼ cup parsley, chopped

¼ cup sour cream

3½ cups water

3½ cups vegetable broth

½ cup finely chopped sweet onion

1 tsp sugar

¼ tsp curry powder

Combine lentils, water, broth, chili, tomato, ginger, onion, turmeric, curry powder, sugar and salt into a slow cooker. Mix well.

Cover and cook on the “soup” setting for 1 hour, until the lentils are soft and the soup has thickened.

Ladle soup into bowls and top with a dollop of sour cream and a sprinkle of parsley.

Michelle Liu is the vice president of Essenergy, Inc. makers of VitaClay slow cookers and stock pots. For more information, visit VitaClayChef.com. See ad on page 43.


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