Red Lentil Soup

This soup is a lovely dish to serve to vegetarians and non-vegetarians alike.  It is also a refreshing alternative to tomato soup for pairing with grilled cheese.  Enjoy!

Red Lentil Soup

Serves 4
Time: 45 minutes

Ingredients:

1 tablespoon canola oil
2/3 cup frozen chopped onions
1/3 cup chopped celery
1/3 cup chopped carrots
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon curry powder
1 15-oz can diced tomatoes, no need to drain
1 cup red lentils, washed and picked over
1 quart vegetable or chicken broth
Salt and pepper to taste
Dash cayenne pepper
1 teaspoon lime juice

Directions:

1. In a large stockpot, heat the oil over medium heat, then add the onions, celery, and carrots.  Allow the vegetables to soften, 5-7 minutes.  Add in the garlic and cook until fragrant, about 30 seconds.  Stir in the cumin, coriander, and curry powder.  Add the tomatoes and bring to a simmer for about 10 minutes, until the mixture begins to thicken.

2.  Stir in the lentils and stock.  Bring to a boil and then reduce the heat to a simmer and cover.  Allow to cook for 15-25 minutes, until the lentils are softened and falling apart.  The soup should be thick.  Add the salt, pepper, cayenne, and lime juice.  Taste and adjust as desired.

3.  Allow the soup to cool for 10-15 minutes.  Using an immersion blender or in batches in a traditional blender, puree until smooth.  Serve alongside warm crusty bread or your favorite grilled cheese.

Recipe adapted from Martha Rose Shulman, NYT