Red Lentil Soup

Red Lentil Soup

I love to make food that looks pretty.   As of late, I’ve with fallen in love with red lentils & turmeric. Who can resist the orange hue of the lentils and the deep golden color of turmeric? Simply Gorgeous… yet, not just another pretty face. Packed with protein and antioxidants, my Red Lentil Soup is both nutritious and hearty.  An extra plus: it’s gluten free and vegan when made with veggie broth.  Red lentils don’t need to be soaked overnight so you’ll save a lot of prep time, too. Try this. Make a double batch–it always gets snapped up quickly.

Enjoy!
Nancy Newcomer
PS It’s always twice as good the second day after the spices and flavors blend together.

Red Lentil Soup

Serves 6-8

  • 1 1/2 TB olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, finely chopped
  • 3 stalks celery, finely chopped
  • 2 garlic cloves, finely minced
  • 1/2 tsp cumin
  • 1/2 tsp red chili flakes
  • 1 tsp turmeric
  • 1 tsp paprika
  • 1 tsp sea salt
  • 1/2 tsp black pepper
  • 1 cup chopped tomatoes -use canned if not in season
  • 1 cup lentils, rinsed and picked through for stones
  • 1/4 cup fresh cilantro, chopped (you may sub Italian parsley if you’re not a cilantro fan)
  • 6 cups  veggie or chicken stock
  • 1 cup fresh spinach chopped

Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened. Add carrots, celery, garlic, chili flakes, cumin, turmeric, paprika salt, and pepper. Cook for 5 minutes and continue to stir. Add tomatoes, lentils, cilantro and vegetable stock. Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, about 30 minutes. Add chopped spinach and let it wilt -about 1-2 minutes. Feel free to sprinkle a little more paprika to make it pretty Serve.

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