Red Lentil Soup Recipe by Chris Gan
Cooking Instructions ~1 hour total 1 Gather the ingredients. 2 Chop the onions, slice the carrots, and mince the garlic. If you don’t like a chunky soup, cut the onions finely and dice the carrots instead of slicing them. 3 Wash the lentils and rinse them well. Set them aside. 4 In a large pot, add the olive oil and sauté the onion and carrots over medium-low heat until slightly softened (around 4 minutes). 5 Add the tomato paste and cook for 1 minute, stirring constantly. 6 Add the salt, pepper, and all the spices. Continue to cook and stir for another minute or two until the mixture thickens and looks a little drier. 7 Add the broth, lentils, and 1 cup water. 8 Bring the soup to a boil, then reduce heat and partially cover the pot. Allow the soup to simmer for at least 30 minutes, or until the lentils are soft to your liking. 9 While the soup cooks, juice half of a lemon. 10 Test the lentils. If they’re still too hard, let them cook longer. Add a little water if you need to. When I checked my lentils after 30 minutes, they were still slightly tough, so I added another cup of water and let them simmer for an additional 15 minutes. 11 Let the soup cool slightly, then transfer half of it to a blender. Purée until smooth. If you have an immersion blender, this step will be easier. If you like a smooth soup, purée the entire batch instead of just half. 12 Add the lemon juice to the purée in the blender, and process once more. If the mixture in the blender is too thick or won’t blend well, add a little water to loosen it. 13 Combine the purée with the remaining lentil mixture in the pot, and re-warm the mixture if you are serving it immediately. Taste, and adjust the seasonings as necessary. If the soup is too thick, add water to thin it to the desired consistency. 14 You can serve the soup as is, or you can add some fresh cilantro, additional lemon juice, or even a little bit of yogurt, if you like. It also goes well with naan or warm, crusty bread. 😋 1 Gather the ingredients. 1 Gather the ingredients. 2 Chop the onions, slice the carrots, and mince the garlic. If you don’t like a chunky soup, cut the onions finely and dice the carrots instead of slicing them. 2 Chop the onions, slice the carrots, and mince the garlic. If you don’t like a chunky soup, cut the onions finely and dice the carrots instead of slicing them. 3 Wash the lentils and rinse them well. Set them aside. 3 Wash the lentils and rinse them well. Set them aside. 4 In a large pot, add the olive oil and sauté the onion and carrots over medium-low heat until slightly softened (around 4 minutes). 4 In a large pot, add the olive oil and sauté the onion and carrots over medium-low heat until slightly softened (around 4 minutes). 5 Add the tomato paste and cook for 1 minute, stirring constantly. 5 Add the tomato paste and cook for 1 minute, stirring constantly. 6 Add the salt, pepper, and all the spices. Continue to cook and stir for another minute or two until the mixture thickens and looks a little drier. 6 Add the salt, pepper, and all the spices. Continue to cook and stir for another minute or two until the mixture thickens and looks a little drier. 7 Add the broth, lentils, and 1 cup water. 7 Add the broth, lentils, and 1 cup water. 8 Bring the soup to a boil, then reduce heat and partially cover the pot. Allow the soup to simmer for at least 30 minutes, or until the lentils are soft to your liking. 8 Bring the soup to a boil, then reduce heat and partially cover the pot. Allow the soup to simmer for at least 30 minutes, or until the lentils are soft to your liking. 9 While the soup cooks, juice half of a lemon. 9 While the soup cooks, juice half of a lemon. 10 Test the lentils. If they’re still too hard, let them cook longer. Add a little water if you need to. When I checked my lentils after 30 minutes, they were still slightly tough, so I added another cup of water and let them simmer for an additional 15 minutes. 10 Test the lentils. If they’re still too hard, let them cook longer. Add a little water if you need to. When I checked my lentils after 30 minutes, they were still slightly tough, so I added another cup of water and let them simmer for an additional 15 minutes. 11 Let the soup cool slightly, then transfer half of it to a blender. Purée until smooth. If you have an immersion blender, this step will be easier. If you like a smooth soup, purée the entire batch instead of just half. 11 Let the soup cool slightly, then transfer half of it to a blender. Purée until smooth. If you have an immersion blender, this step will be easier. If you like a smooth soup, purée the entire batch instead of just half. 12 Add the lemon juice to the purée in the blender, and process once more. If the mixture in the blender is too thick or won’t blend well, add a little water to loosen it. 12 Add the lemon juice to the purée in the blender, and process once more. If the mixture in the blender is too thick or won’t blend well, add a little water to loosen it. 13 Combine the purée with the remaining lentil mixture in the pot, and re-warm the mixture if you are serving it immediately. Taste, and adjust the seasonings as necessary. If the soup is too thick, add water to thin it to the desired consistency. 13 Combine the purée with the remaining lentil mixture in the pot, and re-warm the mixture if you are serving it immediately. Taste, and adjust the seasonings as necessary. If the soup is too thick, add water to thin it to the desired consistency. 14 You can serve the soup as is, or you can add some fresh cilantro, additional lemon juice, or even a little bit of yogurt, if you like. It also goes well with naan or warm, crusty bread. 😋 14 You can serve the soup as is, or you can add some fresh cilantro, additional lemon juice, or even a little bit of yogurt, if you like. 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