Red Lentil Soup

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

¾ tablespoon whole cumin seed

¾ tablespoon ground coriander

¾ tablespoon turmeric

1large onion cut into ¼ inch pieces

3 cloves garlic finely chopped {save ½ of the garlic to add to the soup at the end}

2 carrots cut into ¼ inch pieces

1 stalk celery cut into ¼ inch pieces

1 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}

1 cup crushed tomatoes in puree

¼ cup tomato paste

1 ½ teaspoon salt

½ teaspoon freshly cracked black pepper

7 sprigs cilantro, washed and tied together

¼ cup lemon juice

3 tablespoons washed, dried and finely chopped cilantro  

In a 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. 

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.


 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}.

It’s 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.