Saturday, February 22, 2014

Lentil Tomato Soup

This soup saw me through the polar vortex. It's hearty, comforting, and has just enough Indian spices make the flavor really interesting without being overwhelming. This is definitely one of my favorite soup recipes, and it's easy to make with just a few ingredients. I used split red lentils, but if you use regular lentils you'll want to cook it longer and possibly puree some or all of it to get the creaminess of the red lentils.

Lentil-Tomato Soup
Adapted from a very old Cooking Light magazine; I ripped out the recipe and don't know the date but probably circa 2000.

  • 1 tablespoon olive oil
  • 2 cups chopped onion
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon crushed red pepper (add or subtract to taste)
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 garlic cloves, minced
  • 2 1/3 cup dried split red lentils
  • 1/3 cup chopped cilantro
  • 6 cups veg broth
  • 3 cups water (use more or less water for desired consistency)
  • 1 28-oz can diced tomatoes, undrained
  • Chopped fresh tomatoes (optional)
  • Cilantro sprig (optional)

  1. Heat olive oil in a large Dutch oven over medium-high heat. 
  2. Add the onion; saute for 5 minutes or until tender. 
  3. Add the turmeric and the next 6 ingredients (turmeric through garlic); saute for 1 minute. 
  4. Add lentils and next 4 ingredients (lentils through tomatoes); bring to a boil. Reduce heat and simmer 20-30 minutes until lentils are very soft and soup is thick and creamy. If you want it creamier, puree some or all of the soup.
  5. Garnish with chopped tomatoes and a cilantro sprig if you want to be fancy pants about it.

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