If you know me, follow my blog, or occasionally visit you know that I LOVE soup season. There is no designated time for soup season it happens every year and when I designate the start. Last soup season happened in January this soup season started last night!
What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup. All very valid points for soup don't you think?
To the soup file I went and came across a very different take on lentil soup. Middle Eastern Lentil Soup. It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.
So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!
Middle Eastern Lentil Soup
1 Cup Dried Lentils
2 Tablespoons Olive Oil
1 Small Onion (diced)
1 Medium Red Bell Pepper (diced)
Salt / Pepper
1/2 Teaspoon Ground Cumin
1 Teaspoon Whole Fennel Seeds
1/4 Teaspoon Red Pepper Flakes
4 Cups Chicken Broth
1 Tablespoon Lemon Juice
Plain Yogurt
Pick over lentils
Rinse, drain and set aside
Heat stock pot over medium heat
Coat the bottom of the pot with olive oil
Add onions and peppers
Season with salt / pepper
Cook for 5 minutes
Add lentils
Season with cumin, fennel seeds, red pepper flakes
Stir to coat add chicken broth
Bring to a boil
Reduce heat to low
Cover and simmer 30 minutes
Stir in lemon juice
Spoon desired amount of soup into bowls
Top with 1 tablespoon of yogurt
What sparks the kick off of soup season in Forkful of Simplicity's kitchen you might ask...well the criteria is simple...is is cool enough outside, is is going to remain cool outside (this one is questionable), do we need something to warm the soul and the belly, and when was the last time we ate soup. All very valid points for soup don't you think?
- Last night was cool outside actually it was gloomy, dank and dreary...check
- Is it going to remain cool outside...questionable but the forecast shows yes for a few more days...check
- Do we need something to warm the soul and the belly...check, check
- I have no idea when the last time we ate soup was...check!
To the soup file I went and came across a very different take on lentil soup. Middle Eastern Lentil Soup. It was so easy to make and required so few ingredients it was the perfect match for my eggplant sandwiches on, fresh from San Francisco, sour dough bread.
So celebrate Soup Season along with me and treat yourself to a bowl full of goodness tonight with this amazing, easy and delicious soup. Enjoy...and according to my husband it went nicely with his seasonal pumpkin ale!
Middle Eastern Lentil Soup
1 Cup Dried Lentils
2 Tablespoons Olive Oil
1 Small Onion (diced)
1 Medium Red Bell Pepper (diced)
Salt / Pepper
1/2 Teaspoon Ground Cumin
1 Teaspoon Whole Fennel Seeds
1/4 Teaspoon Red Pepper Flakes
4 Cups Chicken Broth
1 Tablespoon Lemon Juice
Plain Yogurt
Pick over lentils
Rinse, drain and set aside
Heat stock pot over medium heat
Coat the bottom of the pot with olive oil
Add onions and peppers
Season with salt / pepper
Cook for 5 minutes
Add lentils
Season with cumin, fennel seeds, red pepper flakes
Stir to coat add chicken broth
Bring to a boil
Reduce heat to low
Cover and simmer 30 minutes
Stir in lemon juice
Spoon desired amount of soup into bowls
Top with 1 tablespoon of yogurt
