Spiced Red Lentil Soup
Apr 11, 2024
RECIPE BY SARAH MASTRACCO
This Spiced Red Lentil Soup is a flavorful and wholesome meal that promises to be a repeat addition to your cooking repertoire. With its blend of spices, including ground cumin, Madras curry powder and an optional hint of cayenne, this soup is a marriage of flavors that are both comforting and invigorating. This soup pairs nicely with crusty whole grain bread or with a hearty salad for a more rounded meal. For an extra touch of flavor, consider topping it with a dollop of yogurt or a sprinkle of crumbled feta cheese.
Yield 6 cups
Prep Time: 15 minutes
Cook Time: 35-40 minutes
Total Time: 55 minutes
Ingredients:
- 2 tablespoons of olive oil, plus more for serving
- 1/2 medium yellow onion, chopped small
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- ½ teaspoon Madras curry powder
- Pinch ground cayenne (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 4 cups vegetable broth
- 2 cups water
- 1 1/2 cup red lentils, rinsed
- 1 large carrot, peeled and grated on the large holes of a box grater
- Juice of ½ a lemon, plus more to taste
- 2 tablespoons chopped parsley, cilantro or chives, chopped (optional garnish)
Directions:
- Heat a medium pot or Dutch oven over medium high heat and add the olive oil. Once the oil is hot and shimmering, add the chopped onion and minced garlic and sauté until they turn soft and lightly golden, about 4-5 minutes.
- Stir in the tomato paste, ground cumin, curry powder, a pinch cayenne (if using) and salt and pepper to taste. Continue to sauté for an additional 2 minutes, stirring frequently.
- Pour in the vegetable broth, water, rinsed lentils and the grated carrot. Bring the mixture to a simmer, then reduce the heat to medium-low and partially cover the pot. Allow the soup to simmer until the lentils are tender, about 30 minutes. Taste and adjust seasoning with more salt and pepper as needed.
- Transfer half of the soup to a blender or food processor and puree until smooth. Stir the pureed soup back into the pot to achieve a slightly chunky consistency.
- Gently reheat the soup, then stir in the lemon juice. Serve the soup warm, topped with a drizzle of olive oil, cracked black pepper and a light sprinkle of chopped herbs.
COOK'S NOTES:
- Lentil Selection: Red lentils are chosen for their quick cooking time and ability to break down easily, creating a naturally creamy texture without the need for heavy cream or thickeners. Make sure they are thoroughly rinsed to remove any debris and excess starch.
- Spice Adjustments: The level of spices, including cumin, curry powder, and cayenne, can be adjusted to suit your taste preferences. If you're sensitive to heat, start with less cayenne or omit it entirely.
- Consistency Is Key: Blending half the soup and then recombining it with the rest offers a delightful contrast between smooth and chunky textures. Adjust the amount of soup you blend to achieve your desired consistency.
- Finishing Touches: The lemon juice added at the end is crucial for bringing a bright, fresh flavor that balances the earthiness of the lentils and spices. Likewise, a drizzle of olive oil and a sprinkle of herbs not only add layers of flavor but also enhance the visual appeal of the dish.
