As the weather turns cooler, I look forward to a heartier soup. Lentil soup is perfect for chilly nights. I love the peppery, earthy flavor of the lentils. Pair them with sweet caramelized onions, fresh herbs and toasty curry spices.
Lentil Soup
Servings
10 Servings
Ingredients
- Olive oil
- 2 large Spanish onions diced
- 3 medium carrots diced
- 3 celery ribs diced
- 1 teaspoon salt
- 1 ½ pounds lentils picked and rinsed
- 2 cups peeled and chopped tomatoes fresh or canned
- 3 quarts chicken or vegetable broth
- 2 teaspoons freshly ground coriander
- 2 teaspoons freshly ground toasted cumin
- 3 teaspoons curry powder
- Suggested garnishes: mint leaves drizzled extra-virgin olive oil, yogurt for a dairy preparation, diced chicken for a meat preparation
Instructions
- Place the olive oil into a large saucepan or Dutch oven and set over medium heat. Add the onions, carrots, celery, and salt, and sweat until the onions are translucent, approximately 6 to 7 minutes.
- Add the lentils, tomatoes, broth, coriander, cumin, and curry powder and stir to combine. Increase the heat to high and bring just to a boil.
- Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.
- Using a stick blender, puree to your preferred consistency. (I like to leave my soup a little bit chunky and even remove a ladle or two of soup and then puree the soup, adding back the reserved soup.)
- Serve immediately.
I just made this with 1.5 lbs of lentils. Should it have been 1.5 cups? It was very good, but completely lacking the soup part of it.
It is correct. If you want it more soupy just add more broth as needed. Soups like this also often thicken based on many factors.
I would use green for this, red lentils are pretty different.
Excuse me, do you know if the lentils have to be a specific type, or if they could be whatever you want? Because I have both green and red lentils and I do not know which to choose.
Hi Harry!!! So happy you found us and are enJOYing what you see. I welcome you with open arms to our happy cooking community – it’s an honor and JOY to have you!
I feel you Harry! I was classically trained in pastry and savory foods and then started keeping kosher. It was a journey and one I would do again and again. You will appreciate clean food and pure flavors. A blessing before each bite makes the food that much more appreciated and delicious. Enjoy the ride. And embrace great flavors and ingredients.
I am new to the Joy of Kosher site and am really enjoying what I see. I am a classically trained in French cooking years ago but now that I will be going Kosher I shave been looking for a consistent place to turn to for recipes and ideas. This seems to be a popular site and I am thrilled to have found you as many others have.
Thank you – Harry