a specialty of Rhode Island. Almost like a Sloppy Joe, but much better. It pairs best with a decent lager and is sufficiently spicy to merit its moniker. Torpedo rolls are simply long sandwich buns for you non-Rhodesian folk.
| Prep Time: | 25 mins |
| Cook Time: | 4 hrs 10 mins |
| Total Time: | 4 hrs 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ½ cups black lentils
- 2 quarts vegetable broth
- 3 cups diced tomatoes
- 10 carrots, peeled and diced
- 1 onion, cut into 1/2-inch dice
- 2 small turnips, peeled and diced
- 1 green bell pepper, diced
- 3 tablespoons unsalted butter
- 2 tablespoons minced ginger
- 2 cloves garlic, minced
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- salt to taste
Instructions
- Place black lentils in a microwave-safe bowl and cover with 4 cups water. Microwave until softened, about 5 minutes. Stir and add more water if needed. Microwave for 5 minutes more. Drain and rinse.
- Combine vegetable broth, tomatoes, carrots, onion, turnips, green bell pepper, butter, ginger, garlic, coriander, cumin, and salt in a large slow cooker. Stir in lentils.
- Cook on High until carrots are tender, 4 to 6 hours.
- Substitute chicken broth for the vegetable broth if desired.
Nutrition Facts
| Calories | 145 kcal |
| Carbohydrate | 17 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 846 mg |
| Sugars | 10 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious!
Good. I used regular lentils b/c I didn’t have black.
Super easy and super delicious soup recipe. The ginger and spices are subtle but pleasant. I used coconut oil instead of butter to keep it vegan. Thank you for the recipe.