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African-Inspired Lentil Soup


2 cups vegetable broth
1 cup lentils
2 small potatoes, peeled and cubed
1 small onion, diced
2 cloves garlic, minced
1 TBSP harissa (paste or powder)
1 tsp cumin
1tsp powdered ginger or 1/2inch knob fresh ginger, minced
1/4 cup heavy cream or coconut milk
1/4 cup peanut butter
salt & pepper
neutral oil for sauteeing
handful peanuts, crushed
handful cilantro, chopped


1. Rinse lentils, then soak them in half inch of lightly salted water for 1 hour.
2. Boil lentils in the lightly salted water for 20-30min, until almost all water is absorbed. Strain lentils.
3. While lentils are set aside in the strainer, sautee onion, garlic, and ginger (if using fresh) in the pot until fragrant, approx 5-7 min.
4. Add lentils back to pot, and add broth, potatoes, harissa, cumin, and ginger (if using powdered), salt & pepper to taste.
5. Bring to a simmer. Simmer 30-45 minutes until lentils and potatoes are tender.
6. Add cream and peanut butter, stir until incorporated and heated through.
7. Serve garnished with peanuts and cilantro.