adapted from "Bean by Bean:
A Cookbook" by Crescent
1 cup split red or yellow lentils
2 tablespoons uncooked rice
1 carrot, coarsely chopped
3 tablespoons olive oil
1 medium onion, chopped
1 jalapeno or serrano chili, deseeded and chopped
3 -4 large cloves of garlic, chopped
8 ozs. diced, fireroasted tomatoes
8 ozs. coarsely chopped sweet fireroasted pimento or other peppers
2 teaspoons salt
1 1/2 teaspoons ground cumin
1 1/2 ground coriander
1/2 teaspoon coarsely ground black pepper
1/2 cup fresh lemon juice
finely chopped fresh cilantro
sour cream or yogurt
1. Combine lentils, rice, and carrot with 2 quarts (8 cups)
of water and bring to a boil over high heat. Then lower
heat to simmer and cook covered for 10 minutes or so.
2. Meanwhile, heat large frying pan with the olive oil over
medium-high heat. Add onions and cook, stirring, until they
become translucent and soft, about 5 minutes. Then stir in
chili and garlic and continue to cook for another 5 minutes
3. Stir onions, chili, garlic, tomatoes, and peppers into the
soup and add the spices. Simmer covered about 15 minutes.
4. Remove soup from stove and pour into food processor,
pureeing the ingredients. Alternatively, use an immersion
blender to puree the soup.
5. Return pot and reheat, stirring in the lemon juice. Serve
garnished with cilantro, thin lemon slices. If desired, add a
dollop of sour cream or yogurt to each bowl, then serve.
1. The finished soup is quite thin; personally, I prefer a much
thicker, almost stew-like consistency myself, so just before
serving I stir 2 - 4 heaping tablespoons of cooked rice into each
2. I think I'm going to use vegetable broth instead of water then next
time I make this soup, for some additional body and flavor.
3. Since only 1 pepper is used, this soup is only mildly spicy; upping the pepper count would make for a spicier soup.