Kitchen was still fairly empty this week, but I had some onions, shallots, and a can of tomatoes…
I started by cooking up some of my pre-soaked black lentils (they actually sat on the counter in water for 2 days).
1/2 pot of lentils, covered in water. That's 1/2 tsp of cardamom on top, and there are some ginger slices in there, too (1 square inch).
And then set about sauteing some onions and shallots in a sauce pan.
Sauteing 2 onions and 2 shallots in olive oil
Added cumin, corriander, and cayenne.
1 tsp cumin; 1 tsp corriander; 1/2 tsp of cayenne
I let it do its thing for a couple minutes, and dug out a big can of tomatoes.
Can of tomatoes, which I swiftly dissected with a knife.
And afterward, I impatiently dumped in all the lentils, with the water and chunks of ginger. (Because my lentils were pre-soaked, they cooked super fast).
Amazingly, my sauce pan was just big enough.
I added some extra oil (for some fat), covered it, and let it simmer. The longer these things sit, the better the flavor. I don’t use salt, and some may find it bland. Add salt to taste.
Sweet. (There's an extra 1-2 TB of oil in there)
Add salt to taste. Or maybe a dollop of yogurt, sour cream, rouge ail, or whatever else you can dream up.
BLACK LENTIL SOUP
- a bunch of pre-soaked black lentils (1/2 pot)
- cardamom powder or a few pods (optional)
- sliced giner (about a square inch)
- a couple onions
- a couple shallots
- a couple splashes of oil
- cumin (1tsp)
- coriander (1tsp)
- cayenne (1/2 tsp)
- giant can of tomatoes
- NO SALT (optional)
