Who doesn’t want a warm bowl of soup this time if year?
I love this red lentil soup, because it is warm and hearty and the color of a blazing fire. Not only is it flavorful and delicious, but also quick to prepare, and extremely healthy….could you ask for anything more??
Red Lentil Soup
yield: 10 cups
¼ cup
cooking oil
cooking oil
¾
tablespoon whole cumin seed
tablespoon whole cumin seed
¾
tablespoon ground coriander
tablespoon ground coriander
¾
tablespoon turmeric
tablespoon turmeric
1large
onion cut into ¼ inch pieces
onion cut into ¼ inch pieces
3
cloves garlic finely chopped {save ½ of the garlic to add to the soup at the
end}
cloves garlic finely chopped {save ½ of the garlic to add to the soup at the
end}
2
carrots cut into ¼ inch pieces
carrots cut into ¼ inch pieces
1 stalk
celery cut into ¼ inch pieces
celery cut into ¼ inch pieces
1
teaspoon red pepper flakes
teaspoon red pepper flakes
2
quarts water, or vegetable broth or chicken broth {and maybe more for the texture you prefer}
2 cups red Lentils, washed
{they are a pretty coral pink when dried}
quarts water, or vegetable broth or chicken broth {and maybe more for the texture you prefer}
2 cups red Lentils, washed
{they are a pretty coral pink when dried}
1 cup
crushed tomatoes in puree
crushed tomatoes in puree
¼ cup
tomato paste
tomato paste
1 ½
teaspoon salt
teaspoon salt
½
teaspoon freshly cracked black pepper
teaspoon freshly cracked black pepper
7
sprigs cilantro, washed and tied together
sprigs cilantro, washed and tied together
¼ cup
lemon juice
lemon juice
3
tablespoons washed, dried and finely chopped cilantro
tablespoons washed, dried and finely chopped cilantro
In a
large saucepan, combine oil, cumin seeds, coriander and turmeric.
large saucepan, combine oil, cumin seeds, coriander and turmeric.
Over low heat,
cook mixture until seeds darken. Add onions, carrots, celery, garlic and red
pepper flakes. Saute over medium heat until onions are translucent.
cook mixture until seeds darken. Add onions, carrots, celery, garlic and red
pepper flakes. Saute over medium heat until onions are translucent.
Add broth
or water, lentils, tomatoes, tomato paste, salt, black pepper, and cilantro
sprigs. Bring to a boil and simmer 20 to 30 minutes until lentils are very
soft, stirring occasionally. Remove soup from heat,take out cilantro sprigs,
and stir soup well, breaking up any chunks of lentils.
or water, lentils, tomatoes, tomato paste, salt, black pepper, and cilantro
sprigs. Bring to a boil and simmer 20 to 30 minutes until lentils are very
soft, stirring occasionally. Remove soup from heat,take out cilantro sprigs,
and stir soup well, breaking up any chunks of lentils.
Stir in remaining
garlic, lemon juice and chopped cilantro. If the soup is too thick, add more
broth or water. Taste for seasoning {may need additional salt}.
I like
to drizzle a little olive oil on this soup, it adds a wonderful layer of flavor and a luxurious mouth feel {see image above}.
to drizzle a little olive oil on this soup, it adds a wonderful layer of flavor and a luxurious mouth feel {see image above}.
It’s
also delicious topped with more chopped cilantro and crumbled feta, fried
medallions of goat cheese would be enticing as well.
also delicious topped with more chopped cilantro and crumbled feta, fried
medallions of goat cheese would be enticing as well.
Oh! Do be sure to serve this with your favorite array hot sauces.
This Recipe is adapted from one in the Pasta & Co. Cookbook.
Looks delicious! I have a French lentil soup that I make practically weekly this time of year – I'll have to spell it with these yummy red lentils for a little variety!