You may remember back in October when I reviewed the book Tasting Colorado. I said there were several great recipes that I really wanted to try. One of them was a lentil soup recipe and as I’ve stated before, I love soup. This recipe is so great I’m going to share it with you. I modified it a little bit from the original but I’ll tell you what I changed if you want to try the original instead.
- 3 cups lentils, rinsed
- 6 cups chicken stock or water
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 1 pinch kosher salt
- 3 celery stalks, chopped
- 2 carrots, peeled and chopped
- 2 garlic cloves, chopped
- 1 tablespoon cumin
- 1 teaspoon ground coriander
- 2 teaspoons chili powder
- 1 teaspoon curry powder
- 6 slices of prosciutto
One of the reasons I tried this recipe is because, although the ingredient list was long, I had most of the ingredients and picking up some prosciutto and a small container of coriander was all I needed to do. I actually purchased the coriander to have around and then really debated with myself if I needed to get the prosciutto, you do. The prosciutto makes this recipe. After the first time making this, I changed the spices a bit. The original recipe calls for only 1 tsp of chili powder and doesn’t have curry at all. I felt like it needed a little more kick so I added the curry and upped the chili.
- Combine the lentils and chicken stock in a large stockpot over medium high heat and boil. Drop heat to medium and simmer until the lentils are cooked. (I like orange lentils as they cook faster and actually break up as they cook so you end up with a nice puree texture.) Add more water as needed to keep the lentils covered.
- When the lentils are almost done, heat the olive oil in a large skillet and cook the onion and salt until the onion is translucent.
- Add the celery and carrots to the onion and reduce heat to medium. Cook until the vegetables are soft. Add the spices and garlic and continue to cook for another 3 minutes.
- Place contents of skillet into a blender, add some lentils and some of the juice from the lentils and puree until smooth.
- Add puree into lentil pot and heat until bubbling. While waiting for soup to bubble, heat oven to 400 degrees and spread olive oil onto a clean cookie sheet. Place the prosciutto in a single layer on the cookie sheet and bake until the prosciutto is crispy, about 8 minutes. Watch it closely as it will go from crisp to burnt very fast. Put the prosciutto on paper towels to remove grease and then crumble up. (I crisp up my prosciutto ahead of time as it keeps quite well.)
- Serve soup in bowls with crumble of prosciutto on top.
I keep the prosciutto separate until I’m ready to eat. This means if I’m freezing the soup I put the chips in a baggie and tape them to the tupperware serving of soup and then bring to work and add the prosciutto after I heat the soup. This is great, filling and tasty and even better, it only has 203 calories per serving if you break it into 8 servings.