Make Ahead

Red Lentil Soup

February 11, 2010
0 Ratings
  • Serves 4-6
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_

What You'll Need
  • 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 teaspoons sea salt
  • 1 1/2 teaspoons freshly ground pepper
  • 1-2 pinches 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
  1. Melt/heat butter and/or olive oil, add onion and stir.
  2. Add celery, carrots, zucchini, cilantro, garlic and sprinkle with salt, turmeric, cumin and cook about 5 minutes.
  3. 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.
  4. Taste for salt and add the pepper and chili powder. Add lemon juice.
  5. Garnish with lightly sauteed chopped scallions.
  6. Optional: My daughter recommends a dollop of Greek yogurt to "cool the heat".

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