Spicy Red Lentil Soup with Crab & Cucumber Salsa

I have always wanted to make a lentil soup and now I have and I love it ! It would be great in the Winter months with a nice crusty bread. It's so simple to make too. I had this as a warm soup but I also tried it later, thinned it out more and had it chilled with avacado and it was quite nice as well.

1 large carrot, peeled, diced

1 celery stalk , diced

1 medium shallot, diced fine

1 tsp red pepper flakes

3 Tb tomato paste

1 can diced tomatoes

1 can tomato sauce

1/2 dried red lentils

1 can chicken stock

zest of one lemon

1 TB minced garlic

1 TB red chili paste - less if you don't want it as spicy

1 tsp coriander

1 tsp ginger

1 tsp cumin

1 TB paprika

In a pan, add olive oil, carrots, celery and onions, cook on med-low until soft.

Add red pepper flakes, tomato paste - cook 3 minutes.

Add lentils, tomatoes, tomato sauce and chicken stock and remaining ingredients.

Cover and simmer for 40 minutes.

Put the soup in a food processor and blend until smooth. Adding more warm chicken broth to thin out if you want a thinner soup. * careful when puree this in blender, the top might blow off from the heat !

I recommend that the crab be warm/hot when placed on the soup. Also, the cucumber salsa be brought to room temperature.

Cucumber with Lemongrass

Fine dice half of an English Cucumber, seeded

fine dice 1/4 of red onion

1-2 tsp of prepared lemongrass, adjust to your taste.. I like the flavor so I added 2 tsp.

Mix together. Place a small amount on top of the crab.

Serve and Enjoy Every Bite