Red Lentil Soup
Red Lentil Soup
September 14th, 2010 by editor Sort (for stones) and rinse lentils Put in a soup pot with water/stock, ginger, garlic, bay leaves Cover and place on high heat Prepare tomatoes, carrots and bell pepper and add to lentils Bring to a boil, stir, reduce heat, and simmer for 15-20 minutes until lentils are tender Sautee the onions in olive oil […]
Details
- Prep Time:
10 min - Cook Time:
35 min - Ready Time:
45 min
Servings
4-6 Servings
Ingredients
1.5 cups red lentils (rinsed)
6 cups water or vegetable stock (preferably homemade)
3 bay leaves
2 cloves of garlic, chopped
2 slices fresh, peeled ginger root (each about the size of a quarter)
3 medium carrots, grated
1 cup peeled, diced tomato (fresh or canned and not drained)
1 small, finely chopped red pepper
1.5 cups finely chopped onion
2 tbps. Olive oil
1.5 tsps. Cumin
1.5 teaspoons coriander
pinch of cayenne
juice of one lemon
salt and freshly ground pepper to taste
Directions
- Sort (for stones) and rinse lentils
- Put in a soup pot with water/stock, ginger, garlic, bay leaves
- Cover and place on high heat
- Prepare tomatoes, carrots and bell pepper and add to lentils
- Bring to a boil, stir, reduce heat, and simmer for 15-20 minutes until lentils are tender
- Sautee the onions in olive oil on medium-high heat for 15-20 minutes until well caramelized.
- Add to the onions, cumin, coriander and cayenne.
- Sautee for one more minute, stirring.
- Remove from heat.
- When lentils are tender, remove bay leaves and ginger.
- Stir in sautéed onions and lemon juice
- Salt and pepper to taste
This soup is usually even better the second day.
Make a double batch and freeze it.
