In my ongoing attempt to post bathing-suit friendly recipes, I decided to turn to RED LENTIL SOUP. Enjoy it either as a meal unto itself, or as a starter to curb your appetite before the higher-caloric main course.
We often think of homemade soups as time consuming so, instead, we reach for the can opener. While it’s true that some soups can take hours to steep, this RED LENTIL SOUP is NOT one of them. It can be in your bowl in 30 minutes with very little bother.
NOTE: This soup needs to be seasoned well or it’ll just taste bland. Don’t be afraid of using salt – salt usage in the home kitchen isn’t a problem like it is with fast food or prepared foods.
ADDITIONAL NOTE: If you have garam masala (a spice blend) in your pantry and want to substitute it instead of the ginger, cayenne, cinnamon, coriander, & cumin, then use 2 tsp.
RED LENTIL SOUP – makes about 7 cups
- 2 T butter
- 1 cup onions, chopped
- 1¾ salt, divided
- 1/4 tsp black pepper
- 1/4 tsp dried ginger
- 1/8 tsp cayenne pepper
- 1/8 tsp cinnamon
- 3/4 tsp coriander
- 1/2 tsp cumin
- 1 T tomato paste
- 1 clove garlic, pressed
- 4 cups vegetable stock (for recipe click: Vegetable Stock)
- 2 cups water
- 1½ cups dried red lentils, rinsed
- 2 T lemon juice
- 1/2 cup cilantro, chopped
In large pot, melt butter. Add in onions and 1 tsp salt. Sauté about 5 minutes, until translucent – don’t brown. Remove from heat.
Add in pepper, ginger, cayenne, cinnamon, coriander, and cumin (or the garam masala). Return to heat for 2 minutes to bloom flavors. Stir in tomato paste and garlic, and cook 1 more minute.
Pour in vegetable stock, water, and lentils. Bring to boil then simmer uncovered about 15 minutes – until lentils are soft. Whisk soup vigorously 30 seconds to cream the lentils (don’t use blender or food processor).
Stir in lemon juice, 3/4 tsp salt, and cilantro. Adjust seasoning, if necessary.