Ten Speed Press (2011)
For our first day back from a week's vacation, I planned a nice vegetarian soup for dinner, which turned out to be a good thing, since the weather has turned frigid. I collected the recipe from a recipe list, but noticed that it's actually from The Sriracha Cookbook, a not-too-old book that I started reading and then put away, I think because company was coming and I wanted to tidy up my stacks of books. On the basis of this soup, I think I need to resume my perusal.
This is an easy soup to assemble. You start by sautéing chopped red onions and carrots in a bit of olive oil. Then you stir in a pile of minced garlic, some smoked paprika, ground cumin, bay leaves, tomato paste, and 3/4 cup of Sriracha—all good tastes. When it smells nice, you stir in a can of stewed tomatoes (I used deseeded "sauce" from the freezer). Then add a pound of red lentils and 2 liters of vegetable stock (I cheated and used the stuff from a cube since there wasn't enough in the freezer.) Simmer till the lentils are soft, salt and pepper to taste, toss the bay leaves, and serve. Yum!
Yes, I could have wiped the edge of the bowl before taking the picture, but we were hungry!
This post is linked to this week's Cookbook Sundays.