Red Lentil Soup for Meatless Monday

Fall has finally decided to make a name for herself on the East coast with more normal (read: chilly!) temps during the day and night.   It’s that perfect kind of fall weather when it’s just brisk enough to spend a few hours outside without getting miserable, but still fall enough to make you want to curl up on the couch with a cup of warm, comforting soup.  Save for the serrano and ginger, this simple recipe’s ingredients are probably already stocked in your pantry.

Ingredients:
1 cup red lentils, washed and soaked for 1 hour, drained
2 cloves garlic, thinly sliced
1 green serrano chile, split and seeded
1-inch piece fresh ginger, peeled and minced
1 medium onion, thinly sliced
1 large tomato, diced
2 tablespoons canola oil (Y3 note- we recommend coconut oil) 
1 teaspoon cumin seeds
1/2 teaspoon paprika
1/2 teaspoon turmeric
Kosher salt
Honey, for drizzling
Optional garnishes: chopped fresh cilantro, yogurt, lemon or lime wedges

Directions:
Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.

Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.

Recipe and photo credit: www.foodnetwork.com

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