My mother has been making lentil soup for years. And for years, she’s asked me to try it. My mom can definitely be persistent. I can’t tell you how many times I’ve declined. I’m just not a big fan of lentil soup – that is, until I tried RED lentils.
Rewind to about 2 years ago and I’m trying to establish where to get some good grub in Michigan. I found lots and lots of great Greek food and Middle Eastern food.
There was a place outside of Ann Arbor (or maybe it was IN Ann Arbor?) that had the most amazing falafel. They also made this red lentil soup. I was feeling adventurous one day and so I decided to try it. I’m so glad that I did because I loooved it.
Naturally, I tried to find a suitable recipe and was pleasantly surprised to find this one.
This soup contains a high amount of fiber (about 5 grams per cup and 10 grams per bowl), it’s easy to make, it’s ready in under an hour, and very filling too!
- 6 cups chicken stock
- 1 pound red lentils, rinsed well
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 large sweet onion
- 1 tablespoon minced garlic
- ¾ cup fresh lemon juice
- ½ cup chopped fresh cilantro or 2 tablespoons dry
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika plus more to garnish
- Salt and pepper to taste
- In a large pot, combine chicken broth, tomato paste, and lentils and bring to a boil
- Reduce heat to low-medium and simmer for 20 minutes
- In the meantime, heat olive oil in large saute pan over medium-high heat and add garlic and onions and continue to cook
- Saute until translucent, about 3 minutes.
- Add onion/garlic mixture to lentil/chicken stock and continue to cook for about 10 more minutes.
- Add spices, and salt and pepper to taste
- Carefully transfer mixture to a standing blender and process until smooth
- Remove from blender; add cilantro and lemon juice before serving.
- Garnish with additional smoked paprika (optional)