Skip to content

Red Lentil Soup

by Jane Worthington-Roth

I love recipes that work well for any combination of guests - omnivores, vegetarians, vegans and (dare I say it?) those difficult gluten intolerants. It can be hard to come up with something that is mutually satisfying, flavorful and special.

This red lentil soup fits the bill. Red lentils differ from the brown, green or black varieties in that they quickly cook down to a velvety consistency with delicious flavor and beautiful color. The potatoes give even more substance to the soup while the Middle Eastern spices add warmth and flavor to this sunset-hued soup.

Red Lentil Soup

1 large onion, chopped
5 garlic cloves, finely minced
2 tablespoons extra virgin olive oil
1 cup red lentils (picked over to remove any stones)
6 cups vegetable broth (or chicken broth)
2 large russet potatoes, cubed
28 oz. can of diced tomatoes
2 teaspoons ground cumin
½ teaspoon turmeric
2 teaspoons ground coriander
1 teaspoon curry powder
Salt and pepper, to taste

In a large pot, heat the oil until shimmering and sauté the onion until soft and translucent. Add the garlic and continue to cook for two minutes until the garlic is soft but not browned.

Add the rest of the ingredients and simmer for about 20 minutes until the potatoes are tender and the lentils have fallen apart and thickened the soup.

Purée the soup with an immersion blender. You can leave the soup a bit chunky, or purée it to a smooth velvety consistency – your choice.

Although the soup is delicious unadorned, you can dress it up a bit with a dollop of sour cream and some toasted shelled pumpkin seeds or spiced pepitas. Like it spicy? Drizzle a little hot chili oil on top.