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Spiced Lentil Soup, Poached Egg and Sabor de Salsita Salsa

A rainy spring morning with inspiration to cook. This meal is cozy and filling. I made the soup for dinner and added a poached egg for my morning breakfast. Enjoy!



  • Olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • Kosher salt, more to taste
  • Ground black pepper
  • Pinch of ground chile powder or cayenne, more to taste
  • 1 quart chicken or vegetable broth
  • 2 cups water
  • 1 1/2-2 cup red lentils
  • 1 large carrot, peeled and diced

1. In a large pot, heat olive oil over med-high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

Assemble soup drizzled with herb oil, some home cooked white beans (from a can strain and rinse), toasted pumpkin seeds, a poached egg and Sabor de Salsita Salsa. Maybe a piece of warm toast with butter.



  • 1 teaspoon salt
  • 1 teaspoon white vinegar
  • 2 eggs

1. Bring an inch of water to boil in skillet, add salt and vinegar, and lower heat so it barely bubbles. One at a time, break eggs into a shallow bowl and slip into simmering water. Cover skillet or spoon water over eggs.

2. Cook 3 to 5 minutes, just until white is set and yolk has filmed over. Remove with a slotted spoon.




  • Wine vinegar or lemon juice
  • parsley or cilantro or basil (or all)
  • olive oil
  • salt & pepper

Combine 1/4 cup red or white wine vinegar, a large handful of parsley, pinch of salt and ground pepper into a food processor. While the motor is running pour in 1/2 cup of olive oil until the sauce is nice and thick.  


Buen provecho!


*This soup recipe was adapted from Melissa Clark*