This is a simple and hearty soup I have made before but felt it needed a little kick – so I dressed it up with a bit of homemade Jalepeno oil and some red pepper.
Table of Contents
Lentil soup with Jalapeno oil Recipe
Despite being small and modest on their own, lentils in large quantities carry a robust and earthy punch. The naturally earthy flavor of the red lentil is enhanced by the addition of little flames and unique spice in this soup.
Ingredients
- 3 tbsp extra virgin Olive oil
- 1/2 cup chopped onion
- 1 cup small lentils rinsed
- 4 cups chicken broth
- 1 finely diced shallot
- 1 garlic clove
- 2 tsp red pepper flakes
- 1 tsp cumin
- to taste sea salt and black pepper
Instructions
- In Large Saucepan heat oil over medium heat, add onion, garlic, red pepper flakes, and shallot and cook for 5 minutes until tender.
- Add lentils, stir to combine, and add broth and 1 cup of water, and cumin. Bring to a boil then reduce heat to gently simmer for 40 minutes. Add salt to taste.
- In a blender, carefully puree the lentil mixture then strain through a fine strainer, mashing the remaining solids through the strainer with a spoon or spatula. Return lentil soup to pot and heat to warm through.
