Lentil Soup

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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.             

  • Duration
  • Cook Time
  • Prep Time
  • 10Servings

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

Preparation

1. 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.

2. 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.

3. Reduce the heat to low, cover, and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

4. 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.

Recipe published in JOY of KOSHER with Jamie Geller magazine, Fall 2012. Subscribe Now.

Bitayavon, Fall 2012 Magazine

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