I want to like lentils. They’re inexpensive, healthy, and quicker to cook than any beans around because you don’t have to soak them. I don’t use them often in part because I don’t know what to put them in. I’ve made a few lentil soups in the past, and I’ve generally found them to be boring. I’ve only ever made one that I really enjoyed, and that one had a liberal amount of curry powder in it.
But this week, I found another lentil soup I like! I was hopeful about the recipe for Red Lentil Soup with Lemon from the moment I saw it. It sounded healthy and simple to make.
I didn’t realize it when I decided to make the recipe, but it didn’t take broth – just water. I decided to try it with regular brown lentils you find in the grocery store. I simmered them with water, the tablespoon of butter (which I would probably omit next time), tumeric, and about 1.5 teaspoons sea salt. They were done after 20 minutes. Once they were done, I used a hand blender to puree the soup. While the lentils cooked, I sauteed onion with cumin and mustard seeds in olive oil for about 15 minutes. I added the cilantro and stirred the onion mixture into the soup. I added 6 tablespoons of bottled lemon juice to the soup, but I even might add a little more next time.
I sauteed some kale in olive oil to serve with the soup. We had brown rice with it. We got 6 servings from this recipe.
This was a good soup. It was filling, flavorful, and bright from the lemon. Although the soup has Indian flavors, there’s nothing spicy about this soup. It’s vegetarian (and it doesn’t even need broth!), but you don’t miss meat. I really enjoyed this, and so did Molly and Jen, who we had over for dinner. I’d definitely make this soup again.