We’ve had a couple of lentil soups lately and decided we could do better. Here’s the recipe.
1# bag of dried Lentils
1/4 cup bacon chunks (lardons are fine, but really trim away the fat, really)
1 tbsp of roasted garlic, minced
White Pepper + Curry Powder + Ginger Powder + Coriander + Cumin in equal parts, total amount to taste (I used a tsp each to start).
1/2 -1 tsp crushed red pepper
1 four inch sweet pepper (yellow or red diced small)
Beef stock 1 to 3 cups + Water 3 to 1 cup + 1 tbsp of low sodium soy sauce per cup of water used
1. Brown chorizo in smaller than teaspoon size chunks. Do not cook completely. Remove sausage from pan and half soften the mirepoix with garlic and sweet pepper using the fat from the chorizo.
2. Wash the lentils and hand inspect for foreign material.
3. Place mirepoix+ in 4 qt slow cooker and wipe saute pan clean.
4. Return saute pan to the burner (no hotter than 400 deg F) and put dry seasonings in pan and toast until they begin to adhere to one another (from releasing oils). Immediately scrape these into the mirepoix+
5. Add the crushed red pepper, bacon bits and the lentils to the slow cooker.
6. Add the mixture of water and beef stock and soy that adds roughly to four cups. If this does not fully cover the other ingredients, add more water.
7. Cook on high for 2 hours. Then cook on low until lentils are at desired tenderness. Add water to cover as necessary.
8. An hour before serving check spices and adjust according to taste.
Serve with Naan or Pita or Injera firm enough to wipe the bowl.
Coming next a Lamb Curry based on a Jamaican shrimp pepper pot recipe (sans shrimp).