Manitou Lentil Soup

Lentil soup made with fire roasted tomatoes, bulgar wheat, red pepper flakes, and a little cardamon and cumin is so delicious.  A touch of cayenne pepper adds a little heat.  I like to add a bit of tangerine balsamic vinegar just before serving.  You can vary this lentil soup recipe in some interesting ways, all of them full of flavor and good taste.

Ingredients:

3 tablespoons olive oil

5 garlic cloves peeled and finely chopped

2 medium shallots finely chopped

4 celery stalk tops including the leaves roughly chopped

1 teaspoon sea salt

½ teaspoon of freshly ground Malabar black pepper

8 ounces of lentils, picked and rinsed

1 can of diced fire roasted tomatoes

1 quart good homemade chicken broth

½ cup of bulgar wheat

1 teaspoon of smoked paprika

1 teaspoon of cardamon

1 teaspoon of ground cumin

½ teaspoon of cayenne pepper

2 tablespoons of tangerine balsamic vinegar

2 teaspoons of fresh basil finely chopped

Directions

Place the olive oil into a large pot and set over medium heat. Once hot, add the garlic, shallots, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes. Add the fire roasted tomatoes and let it cook for 2 minutes more. Add the broth, the salt and pepper and the lentils, and stir to combine. Cover and simmer at a low heat until the lentils are tender, approximately 35 to 40 minutes. Next, add the ½ cup of bulgar wheat and continue to simmer gently until done.  Add the cardamon, cumin and cayenne pepper and simmer for an additional 10 minutes.  Add the tangerine balsamic vinegar just before serving and top each bowl a little fresh chopped basil and serve.

Optional:  For an interesting variation add a teaspoon of Garam Masala, a wonderful mixture of spices from India.  Garnish each bowl with a dollop of light sour cream or greek yogurt seasoned with a little tumeric.