gastronautskitchen@gmail.com
Lentil soup
Ingredients:
1 cup brown or green lentils
1/4 cup extra virgin olive oil
2 teaspoons ground cumin
1 teaspoon curry powder
1/2 teaspoon dried thyme
Pinch of red pepper flakes
Freshly ground black pepper, to taste
2 carrots
4 garlic cloves
1 onion
6 tomatoes
1 lemon
6 cups of vegetable or meat broth
3-4 cups chopped fresh kale or collard
Salt, to taste
Preparation:
Chop the onion and tomatoes. Shred or slice the carrots. Extract the juice from one lemon. Rinse and drain the lentils.
Heat the olive oil in a large pot over medium heat. Once shimmering, add the chopped onion and carrots. Cook for about 5 minutes, stirring frequently.
Add the garlic, cumin, curry powder, and thyme. Cook, stirring constantly, for about 30 seconds. Stir in the diced tomatoes, cooking for a few more minutes.
Pour in the broth, then add the lentils, 1 teaspoon of salt, a generous amount of freshly ground black pepper, and red pepper flakes to your taste. Increase the heat to bring it to a boil. Partially cover and reduce the heat to maintain a gentle simmer. Cook until the lentils are tender, about 25 minutes.
Ladle a portion into a bowl and blend it until smooth. Return the puree to the pot. Add the chopped greens, stir, and cook for an additional 5 minutes.
Turn off the heat, then add lemon juice to the soup. Taste to adjust the seasoning, adding more salt, lemon, or red pepper flakes if desired.
Video Timeline:
0:00 Introduction to Gastronauts
0:28 Health benefits of Lentil Soup
0:49 Listing Ingredients
1:07 Chopping and preparing vegetables
2:42 Cooking vegetables with spices
3:20 Incorporating additional spices
3:53 Adding broth and lentils to the pot
4:15 Covering and simmering
4:30 Blending a portion of the soup
4:53 Mixing in chopped greens
5:16 Adding lemon juice and final cooking
5:38 Adjusting spice balance and flavors
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