This winter has been a real bummer. Snow days in March. Endless below zero weather. 4 months where I wore no other shoes to work except my snow boots. Needless to say, like everyone on the entire East Coast of the United States, I’m seriously, seriously glad that it’s Spring.
Except now that winter’s over, I think I’ve finally found the perfect winter stew recipe. I was so excited to finally get a copy of Sarah B’s My New Roots Cookbook in the mail last week, and one of the recipes that really looked delicious was her Four Corners Lentil Soup. Sara calls it that, because she’s introduced this recipe to her friends from all over the world. I can see why. I made a batch this weekend, and it was seriously delicious – the flavors really blend together perfectly. It’s definitely going to become a staple in our house.
- 2 white onions, diced
- 4 cloves of garlic, chopped finely
- 1 tablespoon of fresh ginger, chopped
- 1 cup of red lentils
- 4 cups of water
- 1 vegetable bouillon cube
- 1 tablespoon ground cumin
- 1 can of diced tomatoes (about 400g)
- 1/4 teaspoon of cayenne pepper
- lemon (thinly sliced)
- coconut oil
- glob of maple syrup
- finely chopped fresh parsley (to garnish)
1. In a dutch oven or large pan, melt a glob of coconut oil and add the onions, garlic, and ginger. Sautee for about 5 minutes.
2. Add the cumin, salt, and cayenne, and cook for another minute. Stir well.
3. Add the lentils, 3 lemon slices, and tomatoes. Then, add the water and stock cube. Bring to a simmer
4. Cook for about 30 minutes until the lentils are cooked. Add a quick glob of maple syrup to balance the flavors. When the soup is ready, let rest for about 20 minutes, so that the flavors meld. Serve hot with a slice of lemon and fresh parsley for garnish.