Brilliant red and filled with the spices of the country it represents, this soup is a definite crowd-pleaser - perfect for this big-batch recipe. Of course, you can always just halve the ingredients if you want to make less.
This recipe makes 8 servings
2 Tablespoons (25 mL) extra-virgin olive oil
2 onions chopped
4 cloves garlic, minced
2 celery stalks, chopped
1 1/2 teaspoons (7 mL) salt
1 teaspoon (5 mL) pepper
1 teaspoon (5 mL) turmeric
1 teaspoon (5 mL) ground cumin
1 teaspoon (5 mL) cinnamon
1/4 teaspoon (1 mL) ground ginger
1 Pinch saffron, (optional)
6 cups (1.5 L) water
1 cup (250 mL) red lentils
1 Tablespoon (15 mL) tomato paste
2 potatoes, peeled and cubed
1 can (19-ounce/540 mL) tomatoes
1 cup (250 mL) frozen peas
1/4 cup (50 mL) light sour cream
2 Tablespoons (25 mL) minced fresh parsley
In large heavy saucepan or Dutch oven, heat oil over medium heat; cook onions, garlic and celery, stirring occasionally, until softened, about 5 minutes.
Add salt, pepper, turmeric, cumin, cinnamon, ginger, and saffron (if using); cook, stirring often, for 2 minutes.
Add water, lentils, tomato paste, potatoes and tomatoes, breaking up tomatoes with spoon; bring to boil.
Reduce heat, cover and simmer for 35 minutes.
Add peas; simmer until lentils, vegetables and potatoes are tender, about 10 minutes.
(Make-ahead: Let cool for 30 minutes; refrigerate, uncovered, in shallow airtight container until cold.
(Cover and refrigerate for up to 3 days. Reheat to serve.)
Ladle into bowls.
Dollop each with sour cream; sprinkle with parsley.