It may be the first day of Spring, but it feels like February. It’s still stormy and gray and I stayed in wearing sweats and hiding from the pouring rain and pretty much the world while I worked yesterday. Oh, and the day before.

Red Lentil Cumin Soup

But this red lentil soup which is spiced with garlic, onions, chili and a liberal amount of cumin made the dark chilly days feel do-able.

Red Lentil Cumin Soup

This is what I dunked these sandwiches in till I had polished all of the sandwiches off (for goodness sakes…) and then proceeded to eat the soup for lunch and dinner yesterday too. In fact, while the Greek yogurt is awesome, I was also swirling extra kale pesto into my soup and that was AMAZING.

Red Lentil Cumin Soup

A big crusty olive oil and garlic rubbed pieces of grilled bread dipped in this would make me swoon. If there was goat cheese on that bread and then it was dipped in this soup, it would like bring me to my knees. But I have issues…

 

Recipe: Red Lentil Soup

Ingredients

  • ¼ cup olive oil
  • 1 red Fresno chili
  • 1 large yellow onion, rough chopped
  • 2 cloves garlic
  • 2 cups red lentils, rinsed and drained
  • 8 cups vegetable broth
  • 2 cups water
  • 3 tablespoons cumin
  • Kosher salt

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chili and onions and garlic and sweat them, taking care not to brown them. Sprinkle them with kosher salt and slowly ccok them, stirring often, for about 5 minutes.
  2. Add the red lentils and the vegetable broth. Put a lid on the pot and lower the heat to low. Simmer the soup for about 20 minutes until the lentils are tender. Add 2 cups water and the cumin. Stir well.
  3. Blend to smooth in batches until the soup is very creamy and loose. You can always add a little more water to get the consistency that you like. Season generously with kosher salt to taste.
  4. Garnish with a little Greek yogurt and some chives or microgreens.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

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Categorized: Recipe Index, Soup, Vegan
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It may be the first day of Spring, but it feels like February. It’s still stormy and gray and I stayed in wearing sweats and hiding from the pouring rain and pretty much the world while I worked yesterday. Oh, and the day before.

Red Lentil Cumin Soup

But this red lentil soup which is spiced with garlic, onions, chili and a liberal amount of cumin made the dark chilly days feel do-able.

Red Lentil Cumin Soup

This is what I dunked these sandwiches in till I had polished all of the sandwiches off (for goodness sakes…) and then proceeded to eat the soup for lunch and dinner yesterday too. In fact, while the Greek yogurt is awesome, I was also swirling extra kale pesto into my soup and that was AMAZING.

Red Lentil Cumin Soup

A big crusty olive oil and garlic rubbed pieces of grilled bread dipped in this would make me swoon. If there was goat cheese on that bread and then it was dipped in this soup, it would like bring me to my knees. But I have issues…

 

Recipe: Red Lentil Soup

Ingredients

  • ¼ cup olive oil
  • 1 red Fresno chili
  • 1 large yellow onion, rough chopped
  • 2 cloves garlic
  • 2 cups red lentils, rinsed and drained
  • 8 cups vegetable broth
  • 2 cups water
  • 3 tablespoons cumin
  • Kosher salt

Instructions

  1. In a large pot, heat the olive oil over medium heat. Add the chili and onions and garlic and sweat them, taking care not to brown them. Sprinkle them with kosher salt and slowly ccok them, stirring often, for about 5 minutes.
  2. Add the red lentils and the vegetable broth. Put a lid on the pot and lower the heat to low. Simmer the soup for about 20 minutes until the lentils are tender. Add 2 cups water and the cumin. Stir well.
  3. Blend to smooth in batches until the soup is very creamy and loose. You can always add a little more water to get the consistency that you like. Season generously with kosher salt to taste.
  4. Garnish with a little Greek yogurt and some chives or microgreens.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 12

Recipe by Heather Christo (http://heatherchristo.com)