You know how when it’s 70 degrees in the spring it feels amazing but at the end of summer it gives you a chill? No? Just me? Okay, well that’s how I’ve been feeling. We’ve had slightly lower temperatures here for a couple days so naturally I’ve been craving warm meals. I dug out some of our “soup and stew” recipe cards. Yep, we are old fashioned with our handwritten cards but there’s just something special about actually writing out the recipes. Seeing the favorite recipes getting slightly worn over time brings back memories of making them. Here’s a favorite we wanted to share with you!
Tim is excellent at coming up with creative lentil recipes. Lentils are so filling and satisfying, plus they have great health benefits. What I love about this recipe is that it’s not your typical lentils-with-Indian-spices recipe. Don’t get me wrong, a bowl of dahl can hit the spot, but you’ve got to try this twist.
Warning: we like it hot! Please adjust spiciness according to your comfort level.
We use a blend of brown and red lentils for this recipe. Brown lentils tend to stay firm while red lentils soften and turn mushy. The combo of the two is a perfect texture.
First thing when dealing with lentils is to pick out any debris, especially rocks, that may have gotten mixed in. I personally have never found a pebble in my lentils but wouldn’t want to take the chance. Spread the lentils out on your counter or on a baking sheet and scan for any irregular shapes and colors that may not be a friendly lentil. Then, like we do with any dried beans, rinse using a colander.
After we’ve let these babies simmer until the lentils are soft, we like to blend them. The immersion blender works well, but you can also do batches in your blender. This can be eaten completely pureed or you can leave some chunky texture, up to you!
Serve with crusty bread or just enjoy a bowl as is!
Tomato Lentil with Sage and Chile Powder
A deliciously savory lentil with a unique twist on flavor.
-(1 T.) Canola oil
-(1/2 t.) Butter
-(1 1/2 cup, or 1 large) Yellow onion, chopped
-(1 T.) Garlic, minced
-(4) Carrots, chopped
-(1) Red bell pepper or (4) sweet mini peppers, diced
-(2) Serrano peppers, diced
-(1 cup) Red lentils
-(1/2 cup) Brown lentils
-(8 cups) Homemade Veggie Broth
-(2 cans) Diced tomatoes
-(3 T.) Tomato paste
-(1 T.) Chili powder
-(1 1/2 t.) Sage powder
-(1 1/2 T.) Brown sugar
-(1/4 t.) Crushed red pepper flakes
salt and black pepper to taste
Heat a large pot over medium heat, add oil and butter. When butter is melted, add chopped onion and allow to soften, about 3 minutes. Add garlic and cook until fragrant. Add carrots, peppers, and Serrano. Cook for 5-7 minutes until all veggies are soft. Add broth, bring to a simmer. Add tomato paste and diced tomatoes, spices, and brown sugar. Add picked over and rinsed lentils. Bring to a boil and then turn heat down and simmer. Cook until lentils are soft, about 30-45 minutes. Use an immersion blender or transfer soup to blender in small batches. Enjoy!