Red Lentil Soup

Hello, Spring? Where are you? I love winter, but definitely don’t love winters into April.

I guess soup season is still in full swing, so warm up with this Red Lentil Soup. It’s a good way to end soup season; on a high note!

The spices in this recipe will take over your kitchen, in a wonderful way, and they will warm you right up. Trust me! I used Turmeric, Coriander and Cumin Seed from Spice Islands, Chipotle Chili Pepper from McCormick, Fenugreek Seeds from Frontier Co-op, Bay leaves from Private Selection and Black Mustard Seeds from Amazon.

So I made this batch and my husband and I ate it fresh that evening, topped with crunchy croutons from Mrs. Cubbisons and chili oil drizzle. The next day, this was no longer a soup and had the consistency of mashed red lentils. So, as I do with most dishes, I just put a fried egg on it and it was amazing and so comforting.

I love using leftovers to create a totally different type of meal.

This is a vegan recipe too.  If you’d like to keep it that way, hold the croutons and the egg.

Enjoy!

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Red Lentil Soup with Fried Egg
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Red Lentil Soup – Spices

Red Lentil Soup

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

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Red Lentil Soup

  • 2 Tablespoons EVOO
  • 1 Tablespoon black mustard seeds
  • 1 Medium onion chopped
  • 1 Teaspoon ground cumin
  • 1 Teaspoon turmeric
  • 1 Teaspoon coriander
  • 1/2 Teaspoon ground fenugreek
  • 1/8 Teaspoon chipotle chili powder
  • 1/8 Teaspoon chili powder
  • 1 Bay leaf
  • 2 Cups Red Lentils
  • 5-7 Cups of water
  • 1 Tablespoon salt
  • Mrs. Cubbisons Croutons
  • Cilantro (Garnish)

Preparation

  1. In a large dutch oven, heat 2 tablespoons of oil over medium/high heat.
  2. Add the mustard seed and cook until they begin to pop, about 3-5 minutes.
  3. Add the chopped onion to the pan and sautee until translucent.
  4. Add the spices: cumin, turmeric, fenugreek, chili powders and bay leaf. Cook for about a minutes and stir well.
  5. Add the lentils, 5 cups of the water and salt, then bring the mixture to a boil. Reduce heat to simmer for about 1 hour. Mix periodically and add an additional cup of water if it becomes too thick.
  6. Serve with a nice drizzle of chili oil and fresh herbs. (Or Croutons and a fried egg)

 

Recipe written and tested by Hannah Hiller of Detroitisforfoodies.com

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I'm a home chef and hobby photographer of the dishes I create.

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