Five-Alarm Lentil Soup
photo by JackieOhNo!
- Ready In:
- 45mins
- Ingredients:
- 17
- Serves:
-
4-6
ingredients
- 4 tablespoons olive oil
- 2 red onions, chopped
- 2 large carrots, chopped
- 5 garlic cloves, minced
- 2 tablespoons smoked paprika
- 2 tablespoons ground cumin
- 3 bay leaves
- 1 tablespoon tomato paste
- 3⁄4 cup chili-garlic sauce, Sriracha recommended
- 1 (14 1/2 ounce) can stewed tomatoes (I used diced)
- 1 lb red lentil
- 8 cups vegetable stock
- salt, to taste
- fresh ground black pepper, to taste
- sour cream, for garnish
- chopped fresh cilantro or chopped chives, for garnish
- chili-garlic sauce, for garnish
directions
- .Heat the oil in a Dutch oven over medium-high heat. Add the onions and carrots and saute until they begin to soften, 6 to 8 minutes.
- Stir in the garlic, paprika, cumin, bay leaves, tomato paste and sriracha, cooking for 1 to 2 minutes, until aromatic. (You might want to start with a lesser amount of the sriracha - it is powerful stuff).
- Add the tomatoes and scrape up any brown bits from the bottom of the pot with a wooden spoon.
- Pour in the lentils and stock, stirring to combine. Bring to boil, lower the heat, and simmer, uncovered, for 20 to 30 minutes, until the lentils are softened and cooked through.
- Season with salt and pepper to taste, and discard the bay leaves. (I did not feel it needed either salt or pepper).
- Ladle into bowls and garnish as desired. (I particularly like a dollop of sour cream).
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Reviews
-
This does make a lot of soup and as another reviewer stated, it is thick and hearty. I just had some leftovers for lunch today and it tastes even better after a day in the fridge. Having read the other reviews, I used somewhat over 1/4 cup of chili garlic sauce (maybe more like 1/3?). I like things pretty spicy, but this amount was perfect for me. I can't imagine using 3/4 cup and enjoying it like that (or even being able to eat it). Otherwise, I followed the directions as stated. I garnished with cilantro. I don't like sour cream, so I subbed Greek yogurt. This soup was much enhanced by stirring a dollop of Greek yogurt into my individual bowl. I will definitely serve with Greek yogurt as a key ingredient in the future. Thanks!
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This certainly makes a lot of soup (6-8 is about right) that is thick, hearty and SPICY! I only used 1/2 cup Sriracha, and it was teetering on the edge of "too hot". The sour cream is a must to temper this. I made this exactly as posted, except I used a 14.5 oz. can of fire-roasted diced tomatoes in place of the stewed. I will definitely make this again, perhaps toning it down a little more. Made for 1-2-3 Hits Tag Game.
RECIPE SUBMITTED BY
duonyte
United States
My screen name is a diminutive in Lithuanian for bread, so you won't be suprised to learn that I love to bake bread. In recent years I have been baking a lot of sourdough breads and have several starters sitting in my refrigerator. But I like to cook a lot of other things, as well, especially from various cultures. The cat wishes I would concentrate on meat and fish... I joined a few years ago but started posting recipes and participating in forums just recently - I wish I had done so earlier. Recipezaar is a great community! Right now I am a co-host for the Breads and Baking and the Eastern Europe forums - I hope to see you there!