Red Lentil Soup
- 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
- 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.
4 - 6 Servings
Prep Time 15 min
Cook Time 20 min
Ready Time 35 min