Recipe by ratherbeswimmin'
A yummy soup that uses my favorite lentils. Adapted from a Moosewood recipe. This is a good and healthy take-to-work lunch.
Top Review by Chef metal
This was excellent, I just got done with my second bowl and I'm full but I want to keep eating! I made a few changes, I sauteed the onion and garlic before adding the vegetable broth (i also chopped the garlic). I did what others said and added another teaspoon of Cumin. I added a little more potato which I mashed by hand inside the pot (no need to puree) The result was very thick soup just how I like it - adding a little more cilantro won't hurt either. This was my first experience with red lentils and I must say that I'm impressed - thanks for posting
- 1182.95 ml vegetable broth or 1182.95 ml water
- 236.59 ml dried red lentils
- 473.18 ml chopped onions
- 473.18 ml chopped potatoes
- 8 garlic cloves, peeled and left whole
- 14.79 ml canola oil
- 9.85 ml ground cumin
- 2.46 ml turmeric
- 4.92 ml salt
- 78.07 ml chopped fresh cilantro
- 44.37 ml fresh lemon juice
- salt and pepper
Directions See How It's Made
- Add the first 5 ingredients to a large pot; cover and bring to a boil.
- Lower the heat and simmer 15-20 minutes or until the lentils and veggies are tender.
- Take pot from stove burner and set aside.
- In a small saucepan, add the oil; warm over low heat until the oil is hot but not smoking.
- Add in the cumin, turmeric, and salt; cook and stir constantly for for 2-3 minutes or until the cumin has released its fragrance (be careful not to scorch the spices).
- Set spice mixture aside for 1 minute to cool.
- Stir spice mixture into the lentil mixture; add cilantro, stir to combine.
- You can puree the soup, in batches, in a blender OR you can use an immersion blender and blend to desired texture (I like to leave it a little chunky).
- Add in lemon juice; stir to combine.
- Rewarm soup in soup pot; season if needed with salt/pepper.