| Fiesta Lentil Soup |
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3 medium onions, peeled and halved crosswise
9 large tomatoes, firm and ripe 15 - 18 cloves garlic, unpeeled 1/4 to 1/3 cup olive oil 6 cups cooked lentils (to tender) 3 quarts chicken or vegetable stock 1 & 1.2 Tbsp ground cumin 1/4 cup frech cilantro or parsley, chopped Hot red pepper sauce or red pepper flakes as needed Vegetable chips, sliced olives as needed or 1 tsp non-fat yogurt for garnish Heat a large non-stick wok or deep saute pan over medium heat. Add one third to one half of onions, tomatoes and garlic to pan. Cook, turning as needed, until vegetables are slightly charred. Transfer vegetable to food processor or blender; pulse until finely chopped and blended. Pour into oiled stock pot and keep warm. Repeat with remaining uncooked vegetables. Cook puree over medium heat 10 to 15 minutes until reduced and thickened. Stir in cooked lentils, broth, cumin and cilantro, simmer 10 to 15 minutes until lentils are softened. To serve: Portion 1 cup soup into small bowl. Top with dash of hot pepper sauce / flakes and chips, olives or yogurt. For a unique variation try adding sliced plantain bananas. Makes 24 (1 cup) servings. |
