Red lentils are a favorite legume around here. They are inexpensive, easy to cook, very tasty, and a good source of vegetarian protein. We just love ‘em.
Here is a delicious red lentil soup that is really easy to make. There is very little chopping/prep work involved, which has been a top priority during this busy winter season. The flavor of the soup is wonderful; the cilantro and lemon add a nice brightness to the lentils, so don’t leave them out!
The amounts here make a big pot of soup. If you’re cooking for just a few, you’ll have plenty of leftovers to freeze for quick work lunches or weeknight meals later on.
Happy soup-making, everyone! ~Inge
4 tablespoons olive oil
2 yellow onions, chopped
4 garlic cloves, minced
2 tablespoons tomato paste
2 teaspoons ground cumin
½ teaspoon salt
Freshly ground black pepper
Pinch of cayenne pepper
8 cups veggie stock
2 cups red lentils, rinsed
2 large carrots, peeled and diced
Juice of 1 lemon
1/3 cup chopped cilantro
1. Heat oil in your favorite soup pot, then add onions and garlic. Cook for about 5 minutes. Stir in tomato paste, cumin, salt, pepper, and cayenne. Stir everything around and cook for about 2 minutes. Add the stock, lentils, carrots, and 2 cups water. Bring to a simmer, and then partially cover the pot and cook for about 30 minutes (until the lentils are soft).
2. Remove the soup from the heat, and use an immersion blender to puree about half of the soup. You can puree the entire soup if you want, but I like to keep a little texture. Warm the soup back up and stir in the cilantro and lemon juice. Taste the soup at this point to see if you need more salt, lemon juice, or pepper. Adjust to your own taste preferences! Enjoy!