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.
3 Tbsp extra virgin Olive oil, 1/2 cup chopped onion, 1 cup small lentils rinsed and drained, 4 cups chicken broth, 1 finely diced shallot, 1 garlic clove, 2 tsp red pepper flakes, 1 tsp cumin, sea salt and black pepper to taste
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 boil then reduce heat to gently simmer for 40 minutes. Add salt to taste.
In a blender, carefully puree lentil mixture then strain through fine strainer, mashing remaining solids through strainer with a spoon or spatula. Return lentil soup to pot and heat to warm through.
Ladel into bowls and garnish with your preferred accompaniments – see below.
Jalepeno oil recipe here
Bread: While soup is simmering, you can make a batch of our fresh bread HERE or slice a pre-made baguette into thin slices and bake at 325 for 12 minutes until dry. Drizzle with oil and sprinkle with salt and parsley.
Parmesan Tuiles with pink peppercorn – on an ovenproof silpat baking pad, grate parmesan cheese into small circles and sprinkle with crushed pink peppercorns. Place in oven at 325 for 5 minutes or until parmesan is melted. remove and allow to cool then peel tuiles off of pad and use as garnish with soup.