This week’s soup is simple, yet tasty. Being vegetarian I thrive on lentils for my protein fix. And of course on dairy. Lentils be it brown, blue or any other color are comforting and delicious. Personally I am so fond of lentils that nothing can replace them One of these days I might talk about all the lentils and dry beans I have in my kitchen.. Maybe…
2 cups French lentils
1 zucchini chopped
1 green bell pepper chopped
3 medium tomatoes chopped or 1 can diced tomatoes
1-2 jalapenos minced
1/2 onion chopped
3-4 garlic cloves minced
1 tsp cumin powder
1/ tsp paprika
salt to taste
a few red pepper flakes (optional)
5-6 cups water or replace with broth
1 tbsp oil
salt to taste
Soak the lentil in water for 8 hours or over night.
Heat the oil in large pan. Add onion and garlic and fry lightly for 5 minutes. Add zucchini, jalapeno, tomato, cumin powder, salt, paprika, tomatoes, red pepper flakes. Rinse and wash the soaked lentils. Add to the pan and add water or broth and bring to a boil.
Lower to medium low and continue to simmer for 2 hours.
Enjoy hot with a dollop of sour cream, pickled jalapeno and salsa. There is nothing as soothing as lentil chili on a cold, dark winter’s day!
Last week’s A. Soup. A Week. was Haitian Pumpkin Soup
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