Red Lentil Soup

By Leslie_ • February 11, 2010 • 0 Comments

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Author Notes: I ate a version of this lentil soup at a friend's home. She told me she had tweaked the ingredients in the soup after eating it at another friend's home. I, too, adjusted it when I prepared it. The soup is colorful, rich in flavor, satisfying, and the product of many friends (and family) interpretations. It is, quite simply, a wonderful addition to one's repertoire and a reminder of how friends (and family) contribute to making a recipe special. - Leslie_

Serves 4-6

2-4 tablespoons butter or olive oil
1 large onion, finely chopped
1 celery stalk, finely chopped
4 carrots, diced
1 cup zucchini, peeled and finely diced
3 tablespoons cilantro stems, minced
2 garlic cloves, minced
1 cup canned tomatoes with their juice, chopped
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1-1 1/2 teaspoon sea salt
1 1/2 teaspoon freshly ground pepper
1-2 pinch chile powder
1 cup dried red lentils, well rinsed
juice of 1/2 lemon
1 quart chicken broth
4-5 chopped scallions
Optional: dollop of Greek yogurt

Melt/heat butter and/or olive oil, add onion and stir.
Add celery, carrots, zucchini, cilantro, garlic and sprinkle with salt, turmeric, cumin and cook about 5 minutes.
Add tomatoes, lentils and chicken stock (you may need to add more as the soup cooks). Bring to a boil, lower heat and simmer partially covered for 20-30 minutes until the lentils are soft.
Taste for salt and add the pepper and chili powder. Add lemon juice.
Garnish with lightly sauteed chopped scallions.
Optional: My daughter recommends a dollop of Greek yogurt to "cool the heat".

Tags: fall