Red Lentil Soup
This savory and rich soup has its roots in the Indian dish dal. It derives from that classic recipe, in part, by not using the unique Indian spice blends like Garam Marsala. It also replaces the clarified butter called Ghee that is a hallmark of Indian foods, with extra virgin olive oil. The soup has a soothing warm glow that comes from the blend of white pepper and cayenne. Enjoy the soup as it is or turn it into a meal in a bowl by serving it over a scoop of Basmati rice.
- 2 tablespoons extra virgin olive oil
- 2 medium onions, peeled and finely minced
- 2 cups red lentils, sorted and rinsed
- 1 quart vegetable broth
- 2 (14.5 ounce) can diced tomatoes with green chiles
- 4 cups water
- 1 tablespoon ground cumin
- 2 teaspoons ground coriander seeds
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon dried cilantro
- 2 teaspoons salt
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon ground cayenne pepper
- Prepared Basmati rice (optional)
Heat the olive oil in a large soup pot over a medium high heat. Add the onions and sauté for 5 to 8 minutes until the onions begin to brown. Add lentils, broth, tomatoes, water, cumin, coriander, turmeric, paprika, cilantro, salt, white pepper and cayenne, and stir well. Bring to a boil, reduce heat to low, cover and simmer for 2 to 3 hours stirring often until the lentils are tender. Serve piping hot.
Makes about 8 to 10 serving.
Recipe Copyright Bill Hufnagle 2015.