The return of spring has brought the return of season allergies. Either that, or a spring cold. Whatever its cause, I have a phlegmy, itchy throat, a postnasal drip – and a good hankering for hot and spicy soup. (It’s also cloudy and sleeting outside today.)
I’m calling it health soup since I read a similarly-named recipe for such a soup in the NYT a few months back. Yet that soup called for a bunch of ingredients I didn’t have, like kombu (whatever the heck that is), mushrooms, and miso paste. So I made my own health soup, adding stuff I did have on hand, stuff I know is good for what aids you: garlic, dried peppers, and ginger.
- 2 cloves roasted garlic
- 1 TBSP minced or grated fresh ginger
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp chopped dried Thai pepper
- 1 carrot, chopped or shredded
- 1/2 a stalk celery, chopped
- Some onion, chopped
- 1 cup frozen/canned tomatoes, undrained
- 2 cups veggie broth
- 1/4 cup lentils
Cook the lentils in 1 cup water, about 15-20 minutes.
While the lentils cook, saute the onion, celery, and carrot for 3-4 minutes in a few teaspoons of olive oil. Add the ginger, spices, and dried pepper and saute for another minute or so. Add the veggie broth, lentils, and tomatoes. Bring to a boil, then turn the heat down and let it simmer for 15-20 minutes.
I topped mine with Sriracha sauce, chopped green onion, and a little cheese. I love the way crackers dissolve in soup, so I had that too.