Red Lentil Soup

This is an exquisite soup with wonderful warm spicy flavors. This is adapted from a Whole Foods Market recipe, and makes about 4 to 6 portions.

3 Tsp olive oil
1 red onion, chopped finely
1 garlic clove, chopped finely
1 carrot, diced
2 red peppers, halved, deseeded, and chopped finely
1 tsp ground cumin
1 tsp ground cinnamon
2 tsp sweet paprika
2 tsp harissa paste
8 oz red lentils
5 cups vegetable stock
1 Tsp fresh thyme, plus extra for garnish
Freshly ground black pepper

1. Heat 2 Tsp of the olive oil in a large saucepan, and then sauté the onion, garlic, carrot, and cook for a few minutes over a medium heat until the vegetables begin to soften and turn golden brown.

2. Add the remaining ingredients. Bring to a simmer stir, and then reduce the heat. Cover and simmer gently for about 30 minutes, stirring occasionally, until the vegetables and lentils are tender.

3. Purée the soup with a stick blender, and then taste and adjust the seasoning if necessary. Reheat gently and serve in warm bowls. Garnish with a tiny drizzle of remaining olive oil and a sprinkle of fresh thyme.

This is definitely a keeper, and is especially comforting on a cold, snowy night, just like the ones we’re having right now in Massachusetts! Let me know what you think...