I'm submitting this soup to Food Blogga's Beautiful Bones event. Since May is Osteoporosis Awareness and Prevention Month, Susan is hosting this event to promote awareness about osteoporosis. Check out her post which mentions the risk factors and many examples of calcium rich foods. I had no idea that tomatoes and spices have calcium! Anyway, the calcium rich foods my soup has are lentils, carrots, tomatoes, garlic, and potatoes.
This soup is good, filling, healthy and I plan to make it again! The flavour combination of cumin, coriander and lentils was really good. For a while now, I've been really hooked on red split lentils (which cook really fast and are so delicious). I haven't ventured out and tried many other types of lentils though, which I should.
Other soups I've made:
Baked Bean Soup
Sweet Potato and Black Bean Chili
Choklay's Tibetan Lentil Soup
Adapted from Moosewood Restaurant Daily Special
1 1/2 cups dried red split lentils, rinsed
6 cups water
1 tsp oil
1 1/2 cups chopped onions
2 garlic cloves, minced or pressed
1 fresh chile, seeded and finely minced
1 carrot, peeled and diced into 1/2 inch cubes
1 potato, diced into 1/2 inch cubes
2 tsp ground coriander
1 tsp ground cumin
3 cups (28 oz can) undrained canned chopped tomatoes
3/4 tsp salt
In a nonreactive soup pot, bring the lentils and water to a boil; then reduce the heat, cover, and simmer until tender, about 20 minutes.
Meanwhile, heat the oil in a medium saucepan and saute the onions, garlic, and chile for 5 minutes. Add the carrots, potatoes, coriander and cumin and saute for another minute, stirring to prevent sticking. Remove from the heat and set aside.
When the lentils are tender, stir the canned tomatoes into the soup pot. Add the salt and sauteed vegetables. Cover and simmer for 10 to 12 minutes, until all of the vegetables are tender. If you like, take 2 cups of the soup out and puree them, then add back to the soup.