Red Lentil Soup
From eilen 16 years ago
- 20 minutes to make
- Serves 46
Kinda Spanish-style, I got the idea for this soup from a recipe on Epicurious. I changed the spice mixture a bit to make it more spicy and flavourful. Serve it with the socca recipe I posted, or crusty bread.
Ingredients
- 1 cup red lentils, rinsed and picked over shopping list
- 1 med. onion, chopped shopping list
- 1 large carrot, chopped shopping list
- 2 tbs. olive oil shopping list
- 5 cloves garlic, chopped shopping list
- 1/4 tsp. ground cumin shopping list
- 1 tsp. pimenton dulce (sweet smoked paprika) shopping list
- 1/2 tsp. cayenne pepper or a few pinches pepper flakes shopping list
- 3-4 cups vegetable broth or water shopping list
- 1 cup chopped tomatoes, with juices (canned or fresh) shopping list
- salt and pepper shopping list
How to make it
- In a large Dutch oven or soup pot heat the oil on medium.
- Add the onion and carrot and a good pinch of salt and slowly cook until softened, 5-8 minutes.
- Add the garlic and cook just for a minute, then add the spices and stir to coat the vegetables.
- Add the lentils, broth, and tomatoes and another good pinch of salt, bring to a boil, then reduce heat and simmer, 15-20 minutes, until the lentils are tender.
- Tranfer to a blender or processor and puree as much as you like.
- Taste for seasoning and add more water or broth for a more "soupy" consistency.
People Who Like This Dish 3
- gnomers0000 Jerusalem, IL
- diva1983 Midlands, GB
- vj Portland, OR
- eilen Portland, OR
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The Rating
Reviewed by 2 people-
This soup was amazing! It was super quick and easy, using ingredients generally found in my house and my husband and I went wild for it!
gnomers0000
in Jerusalem loved it
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Oh my gosh this sounds good!
vj
in Portland loved it
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Eilen, this was great! I used a smidge more cumin and paprika than you asked for, and a dash of soy sauce (my stock was a little underseasoned). Excellent soup. I think this will got in our weekly repetoire!
vj
in Portland loved it
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