Prep 15 mins
Cook 26 mins
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.
- 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)
- 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!
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.