Soupe du Jour: Red Lentils soup

I have been making this soup for years. I kept the original recipe in my notebook unforunately, I do not know the source, it was back when I was living in NYC. But if you know me you know that I never follow a recipe. I am very adventurous when cooking and I make a lot of substitutions. So this is my version of a wonderful red lentils soup. Perfect for my vegan or vegetarian friends! And the good news is that everyone likes this soup, children love it too! This type of legume does not need to be soaked, actually this soup is cooked in 30 minutes!

For the perfect comfort food and  supper I serve it with homemade Biscuits!

Red Lentils Soup

1/2 onion diced

2 Tbsp Olive oil

3 small organic sweet potatoes, peeled and cut in small pieces

1 small organic zuchini, peeled and cut in small pieces

1 1/2 cup Red lentils well rinsed ( and carefully checked discard any small stones you may find in the lentils)

2 Tbsp Thai Yellow Cury sauce

1/2 cup organic tomato sauce

2 frozen garlic cubes or 2 garlic cloves peeled

salt

pepper

7 cups of water

Coconut cream optional

In a large soup pot saute the onion until soft. Add the weet potatoes and zuchini.

Add lentils. Mix well all vegetables add salt and pepper.

Add the water and garlic. Put on high heat until boiling. Add the cury sauce, tomato sauce and simmer until the lentils and all vegetables are soft.

Mix in a blender.

Add coconut cream if desired

Buttermilk Biscuits

Recipe by Maria Helm Sinskkey

2 cups all-purpose flour

1 Tbsp Sugar

1 Tsp Baking powder

1/2 tsp sea salt

1/2 cup cold unsalted organic butter cut into cubes

1 cup buttermilk

Preheat the oven to 400 F. Line a baking sheet with parchment paper.

In a large bowl, mix the flour, sugar, powder, and salt. Mix the butter over the four mixture and stir until the dough comes together.

Turn the dough outo a lighly floured work surface, gather it in a balla and knead lightly until uniform. do not overwok it.

Use a glass and cut out rounds. Place each biscuits on the baking sheet spacing them 2 nches apart.

Bake the biscuits until golden about 12 minutes. serve warm.

Cut in half and spread butter inside! Delicieux!

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