Hearty Lentil Soup

Makes 4 servings. 

This soup is nutritious, hearty, thick, satisfying and simple to make. Red lentils cook quickly and become creamy as they break down. This soup freezes very well too.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped  

• 1 tablespoon sweet paprika

• 2 teaspoons ground cumin

• 1 cup split red lentils

• 4 cups vegetable broth

• 1 teaspoon kosher salt

• Freshly ground black pepper.

• Red pepper flakes, optional

PREPARATION:

1. In a medium saucepan heat the olive oil. Add the onion and sauté until soft

2. Stir in the paprika, cumin and lentils. Add the broth and bring to a boil over high heat. Lower the heat and cover,.

3. Cook for about 15 minutes, stirring from time to time.

4. Season to taste with salt and pepper.

Red Split Lentil Soup

Makes 4 -6 servings. 

This is a hearty, thick, and nutritious winter soup, which also freezes very well.

INGREDIENTS:

• 4 tablespoons extra-virgin olive oil

• 1 onion, finely chopped (See Note)

• 2 garlic cloves, finely chopped

• 1 teaspoon turmeric

• 2 carrots, coarsely chopped

• 1 potato, coarsely chopped

• 2 cups red split lentils

• 6 cup vegetable broth

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan and sauté the onion and garlic for a minute.

2. Add the turmeric and the remaining ingredients. Bring to a boil, reduce the heat, and cook, covered, for about 40 minutes, until the lentils are soft. It is important to stir the soup from time to time.

NOTE:

I chop the vegetables in a food processor fitted with the steel blade.

The garlic and onion I chop together, carrots and potato separately. Be sure to quarter the vegetables first.

Lentil Soup

Makes 6 servings.

This soup is protein rich, thick, and delicious winter fare. It also freezes very well.  

Ingredients:

• ¼ cup extra-virgin olive oil

• 1 onion, coarsely chopped

• 4 cloves garlic, coarsely chopped

• 2 carrots, coarsely chopped 

• 2 parsnip, coarsely chopped

• 1 cup French green lentils

• One 14 ounce can of Pomi chopped tomatoes

• ½ teaspoon paprika

• 5-6 cups vegetable broth

• 5 sprigs tarragon plus extra for garnish

• Kosher salt

• Freshly ground black pepper

PREPARATION:

1. Heat the oil in a large saucepan.

2. Add the onion and garlic and sauté over low heat for about 4 minutes.

3. Add the carrots and parsnip and stir for a few minutes.

4. Add the lentils, tomatoes, paprika, and 5 cups of broth. Bring to a boil over high heat, then lower the heat, cover and cook for 30 minutes; the lentils should be soft.

5. Remove the tarragon sprigs, adjust the consistency with the reserved 1 cup of broth and season to taste with salt and pepper.    

NOTE:

Except for the onion and garlic, I quarter all the vegetables and chop them individually, in a food processor fitted with the steel blade.  

Red Lentil Soup

Makes 6 servings.

This recipe is a healthy, thick, hearty soup, to warm your heart on the bleakest days of winter. This soup also freezes very well. It is one of the few soups that I do not puree.

INGREDIENTS:

• 3 tablespoons extra-virgin olive oil
• 2 medium onions, finely chopped
• 2 garlic, cloves, finely chopped
• 1 jalapeno pepper seeded finely chopped (See Note)
• 3/4 teaspoon ground cumin, approx
• 3/4 teaspoon ground turmeric, approx
• 1 3/4 cups red lentils
• 6 -6 ½ cups vegetable broth
• Kosher salt
• Freshly ground black pepper
• 2 tablespoons lime juice, approx
• Cilantro leaves for garnish, optional

PREPARATION:

1. In a large covered saucepan heat the olive oil. Add onions, garlic and jalapeno. Sautee covered over low heat for about 10 minutes.  The onions should be soft. Stir in cumin and turmeric. Add lentils and 6 cups of broth. Bring to a boil over high heat, lower the heat and cook covered for about 15 minutes, until the lentils are tender.
2. Adjust the seasoning with cumin, turmeric, salt, pepper and lime juice.
3. This soup thickens a bit. When ready to serve, adjust the consistency with the reserved ½ cup of broth. Season to taste again.

NOTE:

I chop finely the onions, garlic and jalapeno in a food processor. Be sure to quarter the ingredients first.

When seeding jalapeno peppers, please wear thin plastic gloves to avoid irritating your skin or your eyes.