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.
- Dutch oven, or a large pot
- 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
You can try other vegetables as substitutes or additions, including sweet potatoes, butternut squash, mushrooms, celery, or whatever you have on hand.
- Heat dutch oven over medium heat with olive oil, until it shimmers
- Sauté carrots and onion until softened (maybe 5 minutes)
- Add garlic, curry powder, cumin, thyme, and salt. Cook until fragrant (about a minute)
- Stir in lentils, tomato sauce, and broth
- Bring to a simmer and cover
- Cook for 20 minutes, stirring occasionally
Optionally, stir in (up to) 5 cups of spinach before serving.
Adapted from The Absolute Best Lentil Soup.