flavorful winter soup with a hint of tomato, tumeric, and fresh ginger
- 3 Tbsp unsalted butter
- 2 Tbsp olive oil extra virgin
- 2 stalks stalks of celery, diced
- 4 medium carrots, peeled and diced
- 1 large large yellow onion, peeled. Cut in half and cut into medium dice.
- 3/4 cup leeks, washed and sliced white part plus 1/4" of the green
- 2 cups yellow lentils
- 1 1/2 tsp turmeric
- 1/2 tsp white pepper
- 1/2 tsp red pepper flakes
- small knob of ginger grated about 1 Tbsp
- clove of garlic, chopped
- 2 medium tomatoes, blanched with skins removed and core
- 9 cups water
- salt and pepper for seasoning
Place the stock pot on the stove and turn to medium heat. Add the olive oil and 2 Tablespoons of butter. When the butter starts to sizzle, add the carrots, onion, celery and sprinkle with 1 Tbsp of salt and a few cracks of the pepper grinder. Place a lid on this and allow to cook for 5-10 minutes until the vegetables are wilted. Turn down the heat if necessary and give a stir.
Next add in the turmeric, white and red pepper, 3/4 cup of leeks, grated ginger and garlic clove and the last Tablespoon of butter. Give a stir. While this is cooking take the lentils and place in a bowl. Look over to make sure there are no small stones or other foreign objects. Give a rinse and place these into the stock pot. Add in the 9 cups of cold water and the two tomatoes. Give the tomatoes a squish in a bowl before adding to the soup.
Bring the soup to a boil and allow to simmer for 60 - 75 minutes or until the lentils are soft. Give the soup a stir every 15 minutes. The soup should be thick but not porridge. You may need to add another half a cup to one cup of water during simmering if necessary. Taste for seasoning. I find a little more salt is usually needed since you are making a whole pot of soup.