Red Lentil Soup
Course: DinnerCuisine: MediterraneanDifficulty: Easy4
servings15
minutes30
minutesI love soups. Especially in the winter or when it is cold. But I do love summer cold soups as they can be so refreshing. It is all so good. I feel like soup is a warming hug. The flavor of this soup is so delicious and it is perfect for both lunch or dinner. My kids love this soup. I love soup in mugs. I have these lg mugs which I use for Sunday Breakfast, large cups of coffee or perfect for soup.
Ingredients
1 Tablespoon olive oil
1 yellow onion, chopped
3 carrots, sliced thin
3 celery ribs, sliced thin
Salt and Fresh Ground Pepper
3 cloves garlic, minced
1 Tablespoon tomato paste
1 Tablespoon smoked paprika
1 teaspoon cumin
1 teaspoon grated fresh ginger
1/2 teaspoon turmeric
1/4 teaspoon ground cinnamon
1 1/2 cup red lentils, rinsed
1 bunch fresh cilantro, chopped
4 cups chicken broth
1 can coconut milk
2-4 Tablespoons lemon or line juice
Directions
- Heat the oil in a large Dutch oven over medium heat. When the oil is hot add the onions, carrots and celery. Season with salt and fresh ground pepper. Allow the vegetables to get tender, stirring occasionally. Add the garlic, tomato paste, fresh ginger and spices and saute another minute.
- Add the lentils and stir for 30 seconds. Add the cilantro, broth, and can of coconut milk. Stir everything together and bring to a simmer. Once there is a rolling simmer, reduce heat to medium low and cover. Simmer about 25 minutes until lentils are tender but not mushy. Add lemon juice and season again with salt and fresh ground pepper.
- At this point you can use an immersion blender to cream everything together. I chose to not do it as I like my soup to have some texture. I garnish this soup with cilantro and finishing salt. Some hot chile oil is good as well.
