Red Lentil Soup

Anyone who knows me, knows I love lentils.  This is a wonderfully rich and creamy lentil soup using red lentils.  I like to pair it with a side salad and buckwheat bread for a complete meal.  You can also make it into a thick curry to serve over rice by cutting back on the liquid a bit or simmering longer.


  • 3 Tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 Tbsp tomato paste 
  • 1/2 tsp salt
  • 1/4 tsp ground black pepper
  • 2 tsp ground cumin
  • 1 tsp garam masala
  • 1/4 tsp turmeric
  • 1/8 tsp red chilli pepper
  • 3 1/2 cups vegetable broth
  • 1 cup red lentils (do not use green/brown lentils)
  • 1 large carrot, peeled and diced
  • 2 – 3 Tbsp lemon juice 
  • 1/3 cup canned coconut milk


  1. In a large pot, heat the olive oil until shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.
  2. Stir in the tomato paste and spices and sauté for 2 minutes longer.
  3. Add the vegetable broth broth, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
  4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.
  5. Stir in the lemon juice and coconut milk.
  6. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.


Adapted from: New York Times Cooking

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