Asparagus Red Lentil Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • Oil- 1 tbsp
  • Dry Red Chili flakes- ¾ tsp
  • Fresh Rosemary leaves- 1 sprig
  • Yellow Onion, chopped- 1
  • Asparagus, hard ends removed and spears cut into 2 inch slices- 1 bunch or 10 spears
  • Red lentil- 1 cup
  • Chicken stock, low-sodium- 3 cups (or use vegetable stock)
  • Ground pepper- a few pinches
  • Salt- to taste, if required
Instructions
  1. Place a large non-stick pan over medium heat, add oil. Let it turn hot.
  2. Add dry red chili flakes and rosemary leaves, saute for a few seconds. Do not burn the chili flakes.
  3. Add onion, saute till translucent.
  4. Add asparagus and red lentil, saute for a minute.
  5. Add chicken stock (or 2 chicken bouillon cubes mixed with 3 cups water).
  6. Cook covered till asparagus and red lentil turns soft.
  7. Take out a few asparagus from the mixture and save them for garnishing.
  8. Add the cooked asparagus and red lentil mixture to a blender jar and coarsely puree or use a hand blender. Avoid making into a very smooth paste.
  9. Transfer the pureed soup back to the pan.
  10. If the soup is too thick, add some chicken stock or water to thin it down.
  11. Heat up the soup for 2 minutes.
  12. Add ground pepper, if required add salt as well. Combine well.
  13. Serve in soup bowls, garnish with asparagus and rosemary leaves.
  14. Enjoy with crackers or rolls or bread.
Notes
To make vegetarian version: add vegetable stock instead of chicken stock.
Recipe by Cooking with Thas at http://www.thasneen.com/cooking/asparagus-red-lentil-soup/