YOU GET IT - Red Lentil Soup wth Balsamic Vinegar

So, time for my first tagesuppe at Cafe CK. Cory was nice enough to bring in some red lentils from home, and shout out to NYT for partial inspiration.

WHAT U WORKIN WIF:
4 Tablespoons Olive oil
3 lil onions
2-4 cloves uh dat garlic
Tomato Puree
4 cups red lentils
1 big-ass carrot
Bout 2 quarts vegetable stock
Wa-wa
Summa dat: salt, white pepper, cumin, crushed red pepper
Fresh Cilantro
Balsamic Vinegar

Inspirational Music


AIGHT:

1. Chop up the onions and mince the garlic. In a large saucepot, get that olive oil shimmerin' and shinin' at about medium high heat. Once properly shinin, drop the onions and garlic in, and sweat 'em for about four minutes, keep them moving around in there, don't let them burn!

2. Put about a half-cup of that tomato puree in there, stir and reduce the heat to medium. Now is when I added about a half tablespoon of salt, a teaspoon of pepper, a teaspoon of cumin, and a teaspoon on crushed red pepper. You will probably have to add more salt later. After about two minutes:

3. Add stock, water (enough to cover the beans but not too much mo), lentils, and the carrot (medium chop). Turn up the heat to medium-high, partially cover the soup, bring to simmer and then reduce the heat, keeping the soup partially covered. The soup does not require too much attention.

4. Once the lentils and carrots are soft, you can adjust the salt as you please. Then serve with about a half-tablespoon of balsamic per 8 oz., and plently of cilantro chifffffff. GET IT?