10 September 2011

Hearty Tomato-Lentil Soup

The past week has brought more rain and cooler temperatures to us here in New York City, and weather wise, it made for a not -so- great few days off from work. When the sun barely brightens the sky and the rain chills you as soon as you step outdoors, you know that autumn is not far off. Hence the creation of this warm and hearty soup, a perfect stick to your ribs meal. The lentils add a wonderful meaty texture while the tomatoes bring in a bright flavor. Add in a few pinches of rich herbs and spices, and you have yourself a treat. I went a bit further out on a limb than I normally would due to having my day free, so take shortcuts (jarred red peppers, pre-roasted garlic) where you need to. 


Ingredients:

  • 2 red bell peppers
  • 1 tbsp olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, smashed
  • 2 tbsp red wine
  • 1 tbsp dried thyme
  • 1 tsp cumin
  • 2 tsp smoked paprika
  • 1 tsp crushed red pepper
  • 1 28oz can diced tomatoes
  • 1 14 oz can crushed tomatoes
  • 1 lb bag Perdilla lentils
  • 6 c. water



Instructions:
First, roast the red peppers: remove one burner grate from stove and place tinfoil to cover stove under the elevated burner (this is to prevent the stove from getting pepper juice burned on). Place washed pepper directly on burner and turn the heat to high. You will let the peppers sit directly on the burner/flame for about 10 minutes each,turning with metal tongs as the peppers become more charred. When the peppers are sufficiently roasted, remove from heat using tongs and place in a colander to cool. 


Next, we make fancy garlic. Heat 1/2 tbsp olive oil in a small skillet over high heat, and place in smashed garlic (the more smashed, the better). When the garlic sizzles, immediately turn the heat down to the lowest level. The key here is to simply make the garlic a rich, golden color, NOT to turn it black. If you leave the garlic on the heat with an occasional flip and stir, it will turn a nice, caramel color on its sides. At this point, add a splash of water and begin smashing the garlic with the back of a wooden spoon. When the water cooks off, add the wine and continue smashing. You should have a fairly creamy puree. Remove from heat and set aside.


While the garlic is being browned, heat remaining 1/2 tbsp oil in soup pot and add onion. Cook onion until translucent; add in spices and garlic. Cook for 30 seconds, add tomatoes, water and lentils. Cover and bring to a boil. 


As the soup is heating, run peppers under cold water to peel off skin (try to keep on some blackened bits). Slice peppers in half lengthwise, then into strips, and finally across the strips into small cube shapes. Add peppers to soup base and reduce to a rolling simmer. 


Cook, uncovered, until lentils are tender, or about 40 minutes. Remove from heat and let sit for at least 15 minutes.


Add salt to taste, though with canned tomatoes, I tend to not add extra salt.


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