Red Lentil Soup
Red Lentil Soup
Surprisingly simple but aromatic and flavorful.
I first encountered red lentil soup at a Turkish restaurant and was hooked from the start! It had a creamy texture and flavors I couldn’t identify. It seemed exotic and perhaps out-of-reach for my simple spice pantry.
Like my first encounter at the restaurant, this recipe produces a creamy, fragrant, delicious soup. It’s lighter than most bean soups and has no cream, despite it’s texture. The flavor is surprisingly complex given that it is seasoned with only cumin, coridander and salt.
Top it with chopped cilantro or onion, a squeeze of lemon juice, yogurt or sour cream
Serve it with crusty bread, naan, lavash or pita
Ingredients
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, chopped
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
Pinch of cayenne (optional)
2 cups red lentils
6 cups broth or water
Sea salt and freshly ground pepper
To serve:
Lemon wedges
Cilantro leaves (optional)
Directions
Heat olive oil in a soup pot over medium heat and add onion and garlic. Cook 8-10 minutes, stirring frequently, until onions are soft and slightly caramelized.
Add cumin, coriander, cayenne and lentils, and cook another two minutes, stirring frequently.
Add broth, 1 teaspoon salt and bring to a boil. Simmer the soup for about 40 minutes, until the lentils are tender.
Puree the soup with a blender and adjust seasoning. Serve with generous wedges of lemon and a sprinkling of cilantro.