Description
Creamy, subtly spiced red lentil soup, perfect for a cozy night in. Easy to make and endlessly adaptable.
Ingredients
Units
Scale
- 2 tbsp unsalted butter
- 1 large onion, diced
- 3 celery ribs, diced
- 2 large carrots, diced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 0.5 tsp ground coriander
- 0.5 tsp chili powder
- 0.5 tsp hot curry powder
- 2 quarts (1893 ml) chicken or vegetable stock
- 14.5 oz (411 g) can diced tomatoes
- 2 cups (473 ml) red lentils
- Salt and pepper
Instructions
- Melt butter in a large stockpot over medium heat.
- Add onions, celery, carrots, and garlic; sauté until soft (10-15 minutes).
- Add cumin, coriander, chili powder, and curry powder; cook for a few minutes.
- Add tomatoes and stock; bring to a simmer.
- Season with salt and pepper; add lentils.
- Simmer for 30-40 minutes, until lentils and vegetables are soft.
- Puree soup in batches until smooth.
- Return soup to pot; season with salt and pepper to taste.
- Serve with flatbread wedges and Greek yogurt mixed with lemon juice.
- Roast chickpeas at 400°F (204°C) until crispy.
Notes
- For a richer flavor, use homemade chicken stock instead of store-bought.
- To make this soup vegan, substitute vegetable broth for chicken stock and omit the Greek yogurt topping.
- Leftovers can be stored in the refrigerator for up to 4 days and freeze well for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Egyptian
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 400
- Fat: 10
- Saturated Fat: 5
- Unsaturated Fat: 4
- Carbohydrates: 35
- Fiber: 10
- Protein: 15
- Cholesterol: 10