A healthy and simple soup. Perfect for the cooler weather.
Prep Time10 minutesmins
Cook Time30 minutesmins
Total Time40 minutesmins
Course: Soups and Stews
Cuisine: Vegan
Keyword: lentils
Servings: 8servings
Calories: 136kcal
Author: Trish | The infinebalance Food Blog
Ingredients
1tablespoonolive or coconut oil
½lbof red lentilsabout 1-½ cups, or your choice of lentil just adjusted cooking time accordingly
5cupswater or stockI used 1 vegetable based bouillon cube and water
2shallots finely dicedof about half of a medium onion
3clovesof garlic
1tablespoongaram masalaor equivalent a good spice mix which includes cumin, a curry powder or just ground cumin
1teaspoonground coriander
½teaspoonpaprika
½teaspoonchilli pasteyour favorite, harrissa is good here
3large carrots quartered and sliced thin
1sweet pepperyellow, red or orange
¼cupchopped and packed fresh cilantroalso known as fresh coriander
2tablespoonsfresh mint leaved thinly sliced
salt and pepper to taste
Instructions
In a large sauce pan over high heat, heat oil. If using a bouillon cube, I throw it into the oil and let it soften and toast while the oil heats up. Not necessary but it seems to melt better this way.
Add lentils and liquid. Bring to a boil and skim off any foam that rises to the top. Reduce heat to low.
Add shallots, garlic, spices, carrots and peppers. Stir into the soup and simmer until lentils are tender about 20-30 minutes. (If using black, brown or green lentils you will need to cook longer than if using red lentils). Add additional water if you think the soup has gotten too thick.
When the lentils are soft and tender, stir in fresh herbs. Check for seasonings and adjust salt and peper as necessary. Serve.
Keeps refrigerated for several days. This soup freezes nicely.
Notes
This soup is flexible. Use what you have on hand just adjust the cooking time accordingly. If you don't have red lentils, use black or brown. See post for notes.