Lentils and vegetable soup
3 tablespoons extra-virgin olive oil
1 cup red lentils
1 cup tomatoes, diced (fresh or canned, include juice)
1 large onion, finely diced
3 medium size carrots, finely diced
1 celery rib, finely diced
1 cup zucchini, finely diced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
4 green onions, sliced
Fresh lime juice (1 lime)
Sea salt and pepper, to taste
Cook onion in extra-virgin olive oil over medium heat in a big soup pot - stir occasionally. After cooking onion for about 2-3 minutes, add carrots, celery, and zucchini. Add 1.5 teaspoons sea salt, turmeric, and cumin - cook for another 5 minutes over medium heat, stirring occasionally. Add lentils, tomatoes (plus tomato juices, if any), and 5.5 cups water. Bring to a boil, then lower the heat and allow everything to simmer with the lid partially on - about 20 to 25 minutes, or until lentils have softened.. Add lime juice, stir. Add sea salt and pepper, to taste - you may not need to add any more salt, so be sure to taste first. Just before serving, add sliced green onions to hot lentil soup - about a tablespoon of green onions per bowl. This red lentil and vegetable soup is delicious on its own, or with some whole grain bread or a bowl of rice.
The music I’ve chosen to go with this recipe befits the season: a rainbow of red, orange and yellow leaves lying on the ground and bare trees, finally beaten to submission by the harsh weather. The first salvo comes from one my favourite musicians ever, Aziza Mustafah Zadeh, and her own take on a jazz classic. I have just bought her 1997 album, Jazziza, and this is one of many gems in it. Enjoy.
When I saw Poliça on Jools Holland recently I knew immediately that I had to blog about them. There’s a serious groove in their sound. Love them. And the clip is very well made, too. Just like a red lentils and vegetable soup.
I’ve left Valerie June for the end because her voice reminds me of that last bit of soup you scrape off the bowl with whatever bread you have left. It’s the final touch to a fine, heart-warming meal. One that I hope you have enjoyed tonight. Because food and music should always go hand in hand together. Thanks.
Next Post: “Sunday Mornings: Coffee, Reflections and Music” to be published on Sunday 2nd December at 10am (GMT)