Lentil Soup

When I was a kid I disliked soups and stews, and hated even the idea of lentil soup.  Fortunately I became more open-minded as an adult, and found that I absolutely love lentil soup.  It’s very healthy for you, to boot.

The red lentils in this recipe break down and make a very creamy soup.  Green and brown lentils may be substituted, but black lentils don’t work out well.

Equipment

  • Dutch oven, or a large pot

Ingredients

  • 2 medium carrots, diced or sliced
  • 1  medium yellow onion, diced
  • olive oil (about 3 tablespoons)
  • 4 cloves garlic, minced
  • 1 tablespoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon dried thyme
  • 1/2 teaspoon kosher salt
  • 1 can (15 ounces) tomato sauce
  • 6 cups low-sodium chicken broth, about 1 ½ boxes of store-bought
    • Substitute with vegetable broth for a vegan soup
  • 2 cups dried red lentils (about 1 pound)
    • Rinse under cold water until the water runs clear, roughly a minute

Alternatives

You can try other vegetables as substitutes or additions, including sweet potatoes, butternut squash, mushrooms, celery, or whatever you have on hand.

Steps

  1. Heat dutch oven over medium heat with olive oil, until it shimmers
  2. Sauté carrots and onion until softened (maybe 5 minutes)
  3. Add garlic, curry powder, cumin, thyme, and salt.  Cook until fragrant (about a minute)
  4. Stir in lentils, tomato sauce, and broth
  5. Bring to a simmer and cover
  6. Cook for 20 minutes, stirring occasionally

Optionally, stir in (up to) 5 cups of spinach before serving.

Adapted from The Absolute Best Lentil Soup.

Author: H Walker Jones, Esq

A professional programmer with a sordid past involving sysadmin, tech support, and cooking.

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