Spiced Red Lentil Soup

This is my gold standard red lentil soup, one of our favorite soups to enjoy in the cold weather. Last year I tried another one, Egyptian Red Lentil Soup— also delicious! I will have to return to that one next time.

We ate the soup with a dollop of Greek yogurt and naan on the side.  I doubled the recipe to freeze leftovers for Thanksgiving Day lunch. This recipe was adapted from Martha Stewart Living. It’s quick and wonderful. GREAT!

  • 1 tablespoon olive oil
  • 1 Spanish onion, cut into 1/2-inch dice
  • 4 garlic cloves, minced
  • 3 tablespoons minced fresh ginger (3-inch piece)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon curry powder (I used hot curry)
  • 2 plum tomatoes, cut into 1/2-inch dice
  • 2 cups red lentils, picked over and rinsed
  • 4 cups homemade or low-sodium chicken or vegetable stock
  • 4 cups water
  • 1 dried bay leaf
  • 1 teaspoon coarse salt
  • freshly ground black pepper
  • juice of 1 lemon
  • 1/2 cup fat-free Greek yogurt, for serving
  • naan, for serving, optional
  1. In a large, heavy-bottom pot, heat oil over medium-high heat. Add onion, garlic, ginger, cumin, and curry powder; cook, scraping any browned bits from bottom of pot with a wooden spoon, until onion is soft and light golden, about 10 minutes. Reduce heat to medium, and add tomatoes. Cook about 5 minutes.
  2. Stir lentils, chicken stock, the water, and bay leaf into pot; raise heat to medium-high, and bring to a simmer. Reduce heat to low; cook, stirring occasionally, until lentils are tender, about 30 minutes. Add salt; season with pepper. Remove from heat. Let stand about 10 minutes.
  3. Remove bay leaf from pot, and discard. Using an immersion or regular blender (working in batches so as not to fill jar more than halfway), puree soup until completely smooth. Add freshly squeezed lemon juice. Return soup to low heat until warmed through. Divide soup among six serving bowls; top each bowl with about 1 to 2 tablespoons of yogurt. Serve with warm naan on the side.

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