If you are looking for a soup that is easy, healthy and inexpensive, this is the soup for you. Most of us know how beneficial lentils are in our diets and this is a good way to get those benefits in this warm soup, perfect for cooler months.
This is another Melissa Clark recipe from NYT Cooking. Like many other readers I felt the soup needed more flavor, color and bulk, so I adapted it to my taste. I have also used commenters’ suggestions, mainly adding turmeric for more flavor and diced tomatoes for color, flavor and to help give the soup more bulk. A diced potato could also be added or simply cut back on the water amount.
Another recipe suggested adding a swirl of cilantro yogurt chutney. I actually made this using cilantro – first for me as many know I am not fond of this herb. Cilantro was the main ingredient so I felt I needed to try. Tearing the leaves off the stems was a good indication of what was to come – the smell was rather offensive but I continued on. See recipe below…
Red Lentil Soup
- 3 tbsp. EVOO, plus more for drizzling (optional)
- 1 large onion, chopped (I always seem to have sweet onions on hand)
- 2 (or more) garlic cloves, minced
- 1 tbsp. tomato paste
- I also added a 15.5 oz. can of diced tomatoes
- 1 tsp. ground cumin
- 1 tsp. turmeric
- 1/2 tsp. kosher salt and 1/2 tsp. ground black pepper (more to taste – I did add more salt)
- pinch of chili powder – I used mild or cayenne, plus more to taste
- 1 quart chicken or homemade roasted vegetable broth
- 2 cups water (add only 1 cup water, otherwise the soup will be too thin)
- 1 cup red lentils
- 1 large carrot, peeled and diced (more if desired)
- juice of 1/2 lemon to finish, more to taste (you could substitute sumac)
- chopped fresh cilantro, parsley, green onion or chives to finish
- you could also finish with a dollop of Greek yogurt mixed with green chilies and cilantro which I did!
- naan dippers for serving
In a large saucepan, heat 3 tbsp. EVOO over high until hot and simmering. Add onion and carrots and cook for about 5 minutes or so; add the garlic and cook another minute.
Stir in the tomato paste, cumin, salt and pepper, turmeric and chili powder or cayenne. Saute for a few minutes.
Add the broth, water, diced tomatoes and lentils. Bring to a simmer, partly cover and turn heat to medium-low. Simmer for about 30 minutes, adjust seasonings if needed.
Puree half the soup in a blender, food processor or hand-held blender. Add back to soup unless you used a hand-held blender.
Finish with fresh lemon juice; green onion and a dollop of Greek yogurt (optional).
Greek Yogurt Chutney with Cilantro:
- 1 cup cilantro leaves, lightly packed
- 1/4-1/2 cup Greek yogurt (I used 5%)
- green chilies to taste (I used 1/2 a large jalapeno)
- 1/2 tsp. kosher salt
- 1/8 tsp. granulated garlic
- 1/2 tsp. cumin whole toasted
- enough water to blend – be careful as I did add too much water and ended up adding another 1/4 cup of yogurt
Combine all ingredients in a blender and blend until smooth. Add water if needed.
Recipe by cookingwithauntjuju.com
I recently had lentil soup. I found it delicious. 😋🌿
I like it too and so appropriate now with the bitterly cold weather 🙂
Stay warm! 🔥
This tasty looking soup is perfect for the weather.
I can see how the yogurt can add so much flavor to the soup, but was so surprised to see you’ve used cilantro! Hopefully you still enjoyed it. 🙂
Next time I will use parsley as I did like the color contrast with the soup. Well, the soup is good on its own but I just had to scoop out the cilantro yogurt 🙂
This is probably the most common autumn to spring soup served in NE Europe, especially the Baltics where I managed to be born. Made much more plainly with far fewer spices et al. Everyday home brew probably topped more often with dill or parsley but, since I love coriander (yes, yes, cilantro :)!) I am not arguing !
I don’t always try to be authentic but make recipes that taste good to me and I think others will like. You get NYT so you can read the comments of other readers – we seem to like it spicy. The cilantro yogurt was from another recipe and a last minute addition, however bad for me 🙂 Parsley is always a good choice, not so sure about dill with this recipe!
I do enjoy lentils! And happily for me i don’t have that genetic thing with coriander (cilantro). I remember trying it years ago when i left home and did NOT like it at all but i was determined to do so and so i kept eating it. Kinda like the same with capsicum and other foods – I just keep ploughing on till I love ’em. Tho i know it’s genetic with coriander, as i said.
cheers
sherry https://sherryspickings.blogspot.com/
The soup itself is what is important and it was very tasty. The cilantro yogurt from another recipe was made for a nice contrast with the red soup – cilantro still does not work for me, parsley would. It is a healthy, tummy warming soup with great flavor and maybe just a dollop of plain Greek yogurt 🙂
Love this soup! I like your additions a lot. Especially the yogurt!
Such a simple soup can be so tasty! Thumbs up for plain Greek yogurt with parsley, chilies and cumin. Forget the cilantro at least for me 🙂
Thanks for sharing . Looks delicious. Will try definitely 💯.
When a recipe is delicious and healthy it’s a win-win for me 🙂