Friday, February 25, 2011

Friday Recipe: Red Lentil Soup

Hello there, friends.

Sheesh. This was not the week I planned to have.  I was all excited about my new blog schedule, and then this week came along and ruined all of my blogging plans.  If only my job didn't get in the way of my blogging!  KIDDING.  

Nevertheless, it's been a long and stressful week.  And nothing soothes my soul after a long a stressful week like soup.  Do you feel the same way?  If so, you're going to love this week's recipe.  Let's talk lentils.

Lentils are a legume (that word is for you, Kelly!) and are a staple in many diets around the world.  They are packed with protein and are a terrific meat substitute.  Red lentils are a little bit harder to find than your average lentil in the grocery store.  I've gotten them at Whole Foods, and my mom gets them at a local country store.  They are also available at Wegman's, and here on Amazon.

I often make a batch of this soup on Sunday and enjoy it for lunch for the rest of the week.  It holds up well, and actually I think it tastes even better a day or two after I make it.  Trust me:  even if you think you don't like lentils, try this soup.  I promise, it's worth it!


3 Tbsps. olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
1/4 tsp salt
1/4 tsp ground black pepper
pinch of ground chili powder
1 quart vegetable broth
2 cups water
1 cup red lentils
1 large carrot, peeled and diced
juice of 1/2 lemon
3 Tbsp chopped fresh cilantro (optional)

In a large pot, heat 3 Tbsps olive oil over high heat until hot and shimmering.  Add onion and garlic, and saute until golden, about 4 minutes.  Stir in tomato paste, cumin, salt, pepper, and chili powder, and saute for 2 minutes longer.  Add broth, water, lentils, and carrot.  Bring to a simmer, then partially cover pot and turn heat to medium-low.  Simmer until lentils are soft, about 30 minutes.  Taste and add salt if necessary.

Using an immersion or regular blender or a food processor (I use my Magic Bullet!), puree half of the soup then add it back to the pot.  Soup should be somewhat chunky.  Reheat soup if necessary, then stir in lemon juice and cilantro.  You can skip the cilantro, but don't skip the lemon juice!  The lemon tastes unbelievable in this soup.


I hope this soup soothes your works for me!


  1. Yum, I want some of that now! Sunday dinner?

  2. This looks really good and easy! I have grown into really liking beans/lentils in the last few years...we will be trying this.

  3. That looks great! I have no problem finding red lentils in my grocery store. Maybe it's a regional thing?


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