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    Red Lentil Soup

    Jan 10, 2013 ·

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    I wasn't intending to make this recipe for Red Lentil Soup a post. Quite honestly I wasn't even sure if this recipe would be a keeper until I tasted a spoonful straight from the pot, followed by another, and another!

    You see, I have a bad habit of buying random ingredients at the grocery store that catch my eye without even a plan as to how I will use them. Generally speaking, this is not a great practice to adopt! This week that ingredient was red lentils from the bulk bin at Whole Foods. Beautiful pinkish orange lentils; yes I bought them because of their color! (Sadly they don't retain that color when cooked)

    red-lentil-soup-recipe-by-freutcakephoto by Freutcake

    Lucky for me I found a New York Times article for Red Lentil soup that literally blew my mind. It was rich and hearty, deliciously spiced, and entirely better than any lentil soup I've had before. Step aside green lentils, red lentils have won all the room in my heart!

    Sometimes my crazy shopping ways seem to work out.

    Red Lentil Soup- recipe via New York Times
    yield: serves 6

    2 tablespoons canola oil or peanut oil
    1 medium or large onion, chopped
    4 garlic cloves, minced
    Salt to taste
    2 teaspoons ground cumin
    2 teaspoons ground coriander
    2 teaspoons yellow curry powder
    1 (28-ounce) can chopped tomatoes with juice
    1 pound red lentils (about 2 ⅛ cups), washed and picked over
    2 quarts water or chicken stock
    ¼ teaspoon ground black pepper (more to taste)
    Cayenne to taste (optional)
    Juice of ½ lime

    For garnish:
    Chopped fresh cilantro or green onions
    yogurt

    Directions:

    1. Heat the oil in a large, heavy soup pot over medium heat and add the onion. Cook, stirring, until tender, about 5 minutes, and add the garlic, ½ teaspoon salt, the cumin, coriander, and curry powder. Stir together for about a minute, until the garlic is fragrant, and stir in the tomatoes with their juice. Bring to a simmer and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add salt to taste.

    2. Stir in the lentils and water or chicken stock. Bring to a boil, reduce the heat, cover and simmer 30 minutes. Add salt to taste and continue to simmer for 15 to 30 minutes, until the lentils have fallen apart and thickened the soup. Using the back of your spoon, mash the lentils against the side of the pot to thicken the soup further. Add the pepper, taste, and add cayenne if you want more spice. Taste and adjust salt. Stir in the lime juice.

    3. If you wish, puree with an immersion blender or in batches in a blender, holding a towel over the lid to prevent hot soup from splashing out, and return to the pot. Heat through and serve, topping each bowl with a dollop of yogurt and a generous sprinkling of chopped cilantro.

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    Reader Interactions

    Comments

    1. Lynn @ The Actor's Diet says

      January 10, 2013 at 7:58 am

      i have the same "problem" when i shop...

      • freutcake says

        January 10, 2013 at 9:22 pm

        Haha our little "problem".

    2. Chloe Moon says

      January 10, 2013 at 9:24 am

      I'm always looking for a new recipe!! Looks & sounds delicious!!!

      • freutcake says

        January 10, 2013 at 9:22 pm

        Thanks Chloe! Hope you will give it a try. 🙂

    3. Amanda @ Once Upon a Recipe says

      January 10, 2013 at 11:16 am

      I have been known to do the same thing. But unfortunately, when it all works out (as it did with you and these lovely lentils), I'm not very motivated to stop. I might have to try this soup!

      • freutcake says

        January 10, 2013 at 9:15 pm

        Haha! So true! I don't think I will be stopping any time soon either.

    4. Sarah says

      January 10, 2013 at 12:03 pm

      Beautiful photo! Looks delicious I will have to give it a try. Thanks for sharing xo

      • freutcake says

        January 10, 2013 at 9:13 pm

        Thank you so much Sarah!

    5. purabinaha says

      January 11, 2013 at 1:40 am

      Can't get any better! I'll have to save this recipe since this is tried and tested. This is absolute visual treat !! I am sure this must have tasted fabulous! http://cosmopolitancurrymania.blogspot.in/

    6. this is lemonade says

      January 11, 2013 at 1:15 pm

      This is obviously the stuff of culinary adventures! As long as the food doesn't go to waste, I don't see any reason to stop buying random ingredients! I often put red lentils in white rice for a different texture. Did you personally puree the soup or did you try it without blending the ingredients? Red lentils cook down so easily I was wondering whether there was a shortcut to save me from washing out all the blender components! That's honestly what stopping me from making more soup - I'm so lazy! 😛

      • freutcake says

        January 11, 2013 at 5:06 pm

        Yes, these lentils cooked down very easily however I chose to use an immersion blender to puree them even more! No need to however if you like more texture. 🙂

    7. sundaymorningsugar says

      January 13, 2013 at 6:12 pm

      I do the same exact thing when I shop. But I've gotten slightly better ever since I downloaded a recipe app. When I find a cool ingredient I want to buy I'll look up a few recipes in the store so I can at least buy the fixins for an entire recipe! Looks delish 🙂

      • freutcake says

        January 15, 2013 at 2:33 pm

        What a great idea! I need an app like that. Thanks for sharing. 🙂

    8. Jessica says

      January 24, 2013 at 3:16 pm

      Just made this soup, it's very good! and I get to feel all healthy! only difference I noticed is mine looks more yellowy-orange than red 😛

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