Lentil Soup

by Rachel on December 4, 2013

Red Lentils Ready to Jump in the Soup Pot

My latter born has been asking me to adopt a practice of Meatless Mondays. This seemed like a perfectly reasonable request. Thankfully the Stern boys like many vegetarian dishes including lentils. This is one of the simplest lentil soup recipes I’ve ever made, and we really like the end result. Adding cumin twice, once early on in the cooking process, and once right at the end – adds a depth of flavor to the soup that you cannot get if you just add the spices at the beginning.

Lentil Soup (makes 6-8 servings)

  • 2 tablespoons olive oil
  • 1 cup onion, finely diced
  • 1 cup carrots, finely diced
  • 1 cup celery, finely diced
  • 1 tablespoon cumin
  • 1 lb. red lentils, rinsed well and picked over
  • 1 cup dry white wine
  • 6 cups chicken or vegetable broth
  • 2 teaspoons salt
  • 1 teaspoon ground cumin
  • ¼ cup freshly squeezed lemon juice

Heat olive oil on medium high heat in a large soup pot or Dutch oven. Add onion, carrots, celery and cumin. Saute over medium heat for 10-12 minutes until vegetables are soft. Add the lentils, toss with the sautéed vegetables. Add the white wine. Cook for 2 minutes. Add the broth (vegetable or chicken depending on your preference). Simmer over medium heat for 30 minutes until the lentils are cooked through.

Put one third of the soup into a blender. Process until smooth and add back to the soup. Season with the salt, 1 teaspoon of cumin and the freshly squeezed lemon juice. Serve garnished with chopped Italian flat leaf parsley OR cilantro.

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