The golden color and luscious flavor of this soup matches the beauty of a fall day.
Serves many, takes about 45 minutes.
2 tbsp olive oil
1 med onion
1/2 tsp cinnamon powder
1/2 ts cayenne powder (or to taste)
1 tsp curry powder
1 tsp ground cumin
1 large clove garlic, minced
1.5 cup dried red lentil
1 box chicken stock
2-3 fresh roma tomatoes, chopped or 8 oz canned diced tomatoes
2 med potatoes, peeled and diced into 1/2 inch pieces
1/3 cup white wine
parsley, finely chopped for garnish
Rinse and soak lentils for about 30 minutes. Drain.
Heat olive oil in a stock pot and sautee onions until softened and transluscent.
Add dried spices and minced garlic and stir for about 30 seconds.
Add lentils, diced potatoes and stock or water and cover simmering on low heat about 30 minutes
Add wine and a splash of water if needed and simmer, partially covered, 10 more minutes or until lentils are soft.
Add salt to taste.
Serve garnished with fresh chopped parsley, if desired.