Ingredients
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1 tablespoon Unsalted Butter
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1 tablespoon Olive Oil
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1 Shallot
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2 large cloves Garlic
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2 large Carrots
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1 teaspoon Kosher Salt
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½ teaspoon ground Black Pepper
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2 teaspoons ground Cumin
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1 teaspoon ground smoked Chipotle Chile
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Pinch of crushed Red Pepper
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2 cups (400 g) red Lentils
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6 cups (1,400 ml) low-sodium Vegetable Stock
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1 tablespoon finely chopped fresh Mint
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2 Scallions
Directions
Chunks of sweet carrot lightly mashed into the beautiful red (really a deep orange) lentil purée make for a stunning presentation. Cumin and chipotle add just the right amount of heat, countered with fresh mint and scallion garnish. Unlike the French lentils, these pulpy legumes purée as they cook in very little time, making this an exceptionally fast and easy soup in contrast to its showstopping appearance and taste.
Steps
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1
Done
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Melt the butter and oil together over medium heat in a large saucepan. Add the shallot, garlic, carrots, salt, pepper, cumin, chipotle, and crushed red pepper. Stir and sauté together to soften and incorporate the spices, about 5 minutes. |
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2
Done
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Add the lentils and stock. Bring to a boil over high heat and reduce to a simmer over medium-low heat. Cook for 15–20 minutes, until lentils have cooked to a pulp and the carrots are very soft. Mash briefly with a manual masher (Basic Mashing Tools) in the cooking pot to break the carrots into small chunks. Return to heat and bring to a simmer. Serve hot with a sprinkle of fresh mint and scallions in each bowl. Will store beautifully refrigerated for a few days, but leave the garnishes separate from the soup until service. |
