Red Lentil Soup

Red lentils are so pretty they should be sprinkled on cupcakes in the fall.

They remind me of the candies that look like little droplets of colorful hard sugar, all perfectly lined up in rows on white strips of paper.

  1. Button candy…maybe?

But these bright orange buttons taste much better when mingled with likes of carrots, garlic and onions for a distinctively warm and earthy soup. And it cooks in less than 30 minutes.

I first learned of red lentils from a kind Turkish neighbor who told me how to make red lentil soup. No recipe or measurements, just using whatever is left over in the fridge and mixing it in a pot with lentils. That’s my kinda cookin.

Did I mention it cooks in less than 30 minutes?


 Red Lentil Soup

Red lentils have a very natural and mild flavor profile, so finishing the soup with herbs, lemon and/or a dollop of yogurt really livens up these lentils.

What you will need:

1.5 cups of red lentils, washed and picked over

6 cups of stock

1 large onion

1 potato, washed and diced into 1” cubes

3 cloves of garlic, chopped

3 carrots

Salt and pepper to taste

What to do:

Saute the garlic and onion in the olive oil until the onions become translucent. Add the carrots and potato and saute for another few minutes. Add the stock and bring to a boil. Add the lentils. Salt and pepper to taste. Finish with any combination of herbs, yogurt, sour cream, and lemon.

Simmer for 20 minutes.

Use an immersion blender or blender to puree the soup until smooth.


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