This soup comes together very quickly and easily. Even a beginner can master this one and look like a pro. While I am not a Vegan occasionally I will write up a recipe and change some ingredients to make it Vegan for all of you Vegetarians and Vegans out there. Mostly Pantry ingredients involved here but if not it’s time to stock the pantry with these items. I believe this soup should yield 4 very large servings or 6 moderate sized appetizer portions. Prep your ingredients and get cooking. Why not a red soup for Valentines Day?
Please follow me on Instagram @cookingwithcandi thanks and Happy Valentines Day to all.
1/4 cup extra virgin Olive Oil
1 medium yellow onion, chopped
2 carrots, peeled and chopped
4 garlic cloves, minced
2 Teaspoons Ground Cumin
1 Teaspoon Curry Powder
1/2 Teaspoon dried Thyme
1 large can 28 oz. diced tomatoes–I didn’t drain
1 cup Red Lentils–you may want to pick over the lentils and rinse
4 cups Vegetable Broth
2 cups Water
1 – 3 Teaspoons Kosher Salt as needed to taste. Start out with 1
*Pinch of Red Pepper Flakes– this is optional and if you do like as I do you may want to add at beginning and at end
Freshly Ground Black Pepper
*also optional and I didn’t add because I didn’t have in the house but would add next time–some chopped fresh Kale or Collard Greens– remove any and all tough stems and ribs. You can buy baby Kale that’s been washed and use right out of the container
1 to 2 Tablespoons Fresh Lemon Juice-1/2 to 1 whole Lemon–this added a delicious layer of flavor and I wouldn’t skip it
Heat the 1/4 cup Olive Oil in a Large Dutch Oven Pot over medium heat.
Once the oil is shimmering, add the chopped onions and carrots and cook, stirring often, until the onion has softened and is translucent. At least 5 minutes. Don’t Burn
Add the Garlic, Cumin, Curry Powder and Thyme. Cook until fragrant while stirring constantly for about 1/2 minute till everything is incorporated. Pour in the can of Diced Tomatoes and their juices and continue cooking for a few more minutes, stirring often .
Pour in the lentils, broth and the 2 cups Water. Add 1 Tablespoon Kosher Salt and if you like a pinch of red pepper flakes and sprinkle generously with Freshly Ground Black Pepper ( a few good turns on the grinder) Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce the heat to a low simmer. Cook for at least 45 minutes , or until the lentils are tender. I cooked for about an hour.
Transfer 2 cups of the soup to a blender , secure the lid, and be careful with hot soup (steam can burn) and puree the 2 cups until smooth. Pour the pureed soup back into the pot. If no blender take out the 2 cups place in another pot and use an immersion blender.
Add the chopped greens if you like now and cook for 5 more minutes or until the greens wilt. Stir in the Fresh Lemon Juice. Taste and Season with more salt, pepper and/or Lemon Juice to your liking. I definitely added more Kosher Salt about 1 1/2 Tablespoons. If you like it spicy add more Red Pepper Flakes as well.
Serve while hot.
Leftovers will keep well for 4 days in the refrigerator. Can be frozen for several months!!!!