Recipe by Chef Joey Z.
I am always looking for something different for my DH and myself to eat during the long chilly days of winter. We both love soup and today I came up with this recipe. It is such a gorgeous red soup. It is so tasty and very hardy, a real stick to your ribs type of meal. This would be great served with some hummus and a nice warm piece of flat bread on the side. :-) If you use soy sour cream and veggie soup broth you can make this vegan.
Top Review by jennifer in new jersey
Delicious soup and very simple recipe to follow. Loved the chef's bio so chose this recipe to try. (will be trying more this week; so many terrific ones to choose from!) This soup had a very different and nice flavor from other lentil soups that I have tried, and I have tried many. The cumin gave it a very smooth deep flavor, but definitly not overpowering in anyway. I followed the recipe exacty, used all organic ingredients. I did end up using a little less tomato with juice than called for as I was short on it so it didnt come out as red as the photo, but when I make it again I will have the correct amount. Very nice texture and flavor. Served it (just for myself) with a small side of peppedew peppers, dollup of hummus and a piece of flat bread. Thank you so much for sharing.
- 2 tablespoons olive oil
- 1 large onion, chopped fine (2 cups)
- 3 garlic cloves, minced (1 tbsp.)
- 1 1⁄2 cups red lentils
- 2 tablespoons ground cumin
- 1 (15 ounce) canchopped tomatoes with juice
- 1 tablespoon agave nectar (honey is good too)
- 3 bay leaves
- 7 cups chicken broth or 7 cups vegetable broth
- 1 tablespoon red wine vinegar
- 1⁄4 cup sour cream (or plain yogurt)
Directions See How It's Made
- Heat the olive oil in a large soup pot. I used my large cast iron dutch oven.
- Add the chopped onion and garlic and saute until soft.
- Stir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated.
- Stir in the agave (or honey), bay leaves and 7 cups of soup broth and being to a boil.
- Season with salt and pepper to taste.
- Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up.
- Then add the canned tomatoes and continue to cook for another 15 minutes. The tomatoes have an inhibiting affect on the lentils softening.
- You can add a little more soup broth to thin the soup if it is too thick.
- When done remove bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.
- Bon Appetit!