Red goddess soup

April 7, 2024 at 6:51 pm (B plus (3.5 stars, like a lot), Beans, My brain, Quick weeknight recipe, soup, To test on plan)

I threw together a soup today, and really loved it. Derek also enjoyed it, and Alma said “not bad.” I was going to call it red lentil, tomato, Bärlauch soup, but Derek said that was uninspired, and instead suggested the name “Red Goddess Soup”. Unfortunately, I didn’t measure anything, but here’s roughly what I did:

Ingredients:

• butter (or olive oil), about 2 to 3 tsp.
• diced onion, around 1 cup
• minced garlic, around 2 tsp.
• red lentils, around 1 cup
• vegetable broth, around 3 to 4 cups
• tomato sauce, around 1 cup
• roasted vegetables, around 1 cup (I used roasted cauliflower, eggplant, and red bell pepper, pulled from the freezer)
• Bärlauch, around 7 or 8 leaves
• big pinch of cayenne pepper
• smoked paprika, about 1/2 tsp.
• salt and pepper to taste
• sugar and apple cider vinegar as needed

Instructions:

1. In a 4-quart pot, sauté the onion in butter or olive oil until slightly caramelized, then throw in the minced garlic and sauté briefly.
2. Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat to low, cover the pot, and simmer until the lentils are soft.
3. Add tomato sauce, roasted vegetables, and Bärlauch leaves, a pinch of cayenne, and some smoked paprika. Puree with a stick blender. Add salt and pepper. Taste and add a pinch of sugar and/or apple cider vinegar to balance the flavors.