This wonderful soup in all its comforting glory is one of my all-time favorites. This soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time, and freezes well too.
I have prepared this many times for large groups. It’s delicious every time, and among my most requested recipes.
RED LENTIL SOUP
- 1 large Vidalia onion, chopped
- 3 or 4 stalks celery, chopped
- 3 3/4 cups red lentils, rinsed
- 1 tablespoon cumin
- 3/4 teaspoon turmeric
- 1 1/2 teaspoons coriander
- 1 tablespoon kosher salt (generous), or to taste
- 1 teaspoon black pepper
- 1 teaspoon curry or spicy curry
- 8 cups vegetable broth
- 2 1/2 cups water
- juice of one freshly squeezed lemon (around 1/4 cup)
Add all ingredients to large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer.
Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth and creamy soup.
Use an immersion blender to create an even creamier texture, if desired. Stir in fresh lemon juice, and serve hot.
Serving suggestion: Wonderful served with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.
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Vicki is a Certified Vegan Lifestyle Coach and Educator through Main Street Vegan Academy, and a Certified Personal Chef through Wellness Forum Health. She has completed training in Nutrition for a Healthy Heart, and earned a Certificate in Plant-Based Nutrition, through the T. Colin Campbell Center for Nutrition Studies. Check out her blog at www.annarborvegankitchen.com.