Prep 15 mins
Cook 40 mins
Seems like there's as many different recipes for red lentil soup as there is pizza combinations. This one is an adaptation of a recipe from Chef Michele Cranston. Tasty for everyone - perfect for dieters
- 3 tablespoons olive oil, divided
- 1 medium onion, finely diced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon ground cumin
- 2 carrots, peeled & grated
- 1 jalapeno, seeded & finely chopped (optional)
- 1 cup red lentil
- 4 cups vegetable stock (or chicken stock)
- 1 large red onion, finely sliced
- 2 3⁄4 ounces fresh cilantro stems, with roots attached
- Put 1 Tbsp of olive oil into a large saucepan and add the onion, ginger and cumin. Cook over medium heat until the onion is soft and transparent.
- Add the carrot, jalapeño (optional), lentils and stock. Bring to a boil then reduce to a simmer. Cook for 30 minutes, or until the lentils have completely disintegrated.
- Meanwhile, heat the remaining olive oil in a frying pan over medium heat and add the red onions.
- Wash the cilantro and finely chop the roots and stems, leaving the top leafy section for garnishing later. Add the chopped cilantro roots and stems to the red onion and continue to cook, stirring occasionally, until the onions are caramelized.
- To serve, ladle into bowls, garnish with a sprinkling of cilantro leaves then top with a spoonful of the caramelized onions.
This came together fairly easily for me. I subbed a 4 oz can of green chiles for the jalapeno, used chicken stock, and omitted the caramelized onion/cilantro garnish. The cumin flavor was rather overpowering though. I would cut it in half. It was pretty tasty considering how healthy it is! Thank you for posting! Reviewed for ZWT4.