Friday, October 10, 2008

Leaf Peeping Lentil Soup

Leaf peeping, for those of you unfamiliar with the term, is when you go around looking at the changing foliage during the fall in New England. I think we've just about hit the peak of the fall foliage season here in the Pioneer Valley, as the trees are brilliant shades of red, orange and yellow, with just a hint of green here and there. The peak of the season is the best time for leaf peeping because the trees still have most of their leaves and the colors are the richest. Within the next week or two, the trees will likely start to lose their leaves and what's left on the trees will turn more muted and brown.

In honor of leaf peeping, I whipped up a batch of a Moroccan/Indian-inspired lentil soup that incorporates the colors and flavors of fall in New England.


  • 3 cloves garlic, minced

  • 2 teaspoons grated fresh ginger

  • 6 cups water

  • 1 1/2 cups red lentils

  • 1 (15 ounce) can chickpeas, drained

  • 1 (15 ounce) can Great Northern beans

  • 1 (14.5 ounce) can diced tomatoes

  • 1/2 cup chopped carrots

  • 1/2 cup chopped celery

  • 1/4 teaspoon cinnamon

  • 1/4 teaspoon fresh ground pepper

  • 1/4 teaspoon ground coriander

  • 1/4 teaspoon nutmeg

  • 1 1/2 teaspoons ground cardamom

  • 1/2 teaspoon ground cayenne pepper

  • 3/4 teaspoon ground cumin

  • 2 teaspoons salt (or to taste)

  • 1 tablespoon olive oil


Heat olive oil in large stock pot over medium-high heat.
Saute ginger and garlic until aromatic (about 1 minute).
Add remaining ingredients.
Bring to a boil.

Cover and simmer 1 hour or until lentils are tender.
Put about 1/2 of the soup into a food processor or blender and blend until fairly smooth.
Return blended soup to pot.
Serve & enjoy!

1 comment:

Maria said...

I love lentil soup but always end up making the same simple Greek recipe my family's made for years. This is a great alternative. Looks like a declicious Fall/Winter soup.