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.
- Cook Time
- Prep Time
- 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
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.)
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