Soups

Hey everyone! I'm back with another blog today. Today I'm here to talk about soup, why am I talking about soup? because its something easy and fun to make. My favourite soup is dark lentil soup. The reason why I picked lentil soup out of all the soups in the world because its a family dish. Another reason why is because its really good and I usually eat it when I'm sick. I remembered the first time I had Dark Lentil soup, I feel in love with it. My grandma taught my mom how to make it and the minute I tasted this soup, I wanted to know the recipe to it. I decided to make this soup last week for my friend, because she really loves soup and I wanted to see if she would love Dark Lentil soup and she never tried it before. After an hour making this soup, she told me it was the best soup she ever had in her life, and after hearing that, it made me happy, knowing that someone likes me cooking. Below this blog will be the recipe and the instructions to this recipe. Enjoy guys!

Alex T

1. 1 cup black lentils (6 ounces)
2. 2 cardamom pods
3. One 1-inch piece of fresh ginger, peeled and thinly sliced, plus 2 tablespoons minced ginger
4. 5 tablespoons unsalted butter
5. 1 onion cut into 1/2-inch dice
6. 2 garlic cloves, minced
7. 1/2 teaspoon ground coriander
8. 1/2 teaspoon ground cumin
9. 1/4 teaspoon cayenne pepper
10. 1/4 teaspoon garam masala
11. 2 quarts vegetable stock or low-sodium broth
12. 1 cup canned crushed tomatoes
13. Salt

1. In a pot, cover the lentils, cardamom and sliced ginger with 1 inch of water. Bring to a boil and cook over moderately high heat until the lentils start to soften, about 10 minutes. Drain the lentils and transfer to a bowl; discard the cardamom and ginger.
2. Melt 3 tablespoons of the butter in the pot. Add the onion, garlic and minced ginger and cook over moderate heat, stirring occasionally, until softened, 8 minutes. Reduce the heat to low. Add the coriander, cumin, cayenne and garam masala and cook, stirring, until fragrant, 4 minutes.
3. Add the stock, tomatoes and lentils to the pot and bring to a boil over high heat. Simmer over moderate heat until the lentils are softened and the soup has thickened, about 1 hour. Stir in the remaining 2 tablespoons of butter and season with salt. Ladle into bowls and serve.