Red Lentil Soup

Name: Red Lentil Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 7 cups, 6-8 serving(s)
Ingredients: 2 tablespoons olive oil; 2 cups onions, finely chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 8 cups vegetable stock; 1 3/4 cups dried red lentils; 2 carrots, finely chopped; 1/2 cup celery leaves, coarsely chopped; 1 pinch red pepper flakes; 1/4 cup fresh lemon juice; salt and pepper

Submitted by ceilmary

"From "A Beautiful Bowl of Soup"...just got this book from the library; haven't tried the recipes, but some of them look very tasty. I will probably modify them, but these are the actual ingredients from the original recipes."

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Ready In:: 1hr 15mins
Ingredients:: 12
Yields:: 7 cups
Serves:: 6-8

ingredients

2 tablespoons olive oil
2 cups onions, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
8 cups vegetable stock
1 ³⁄₄ cups dried red lentils
2 carrots, finely chopped
¹⁄₂ cup celery leaves, coarsely chopped
1 pinch red pepper flakes
¹⁄₄ cup fresh lemon juice
salt and pepper

directions

Heat oil in pot over medium heat.
Add onions and garlic, cook, stirring occasionally, until onions are translucent (about 5 minutes).
Add cumin & coriander; stir for about 30 seconds.
Stir in 6 cups of vegetable stock, the lentils, carrots, celery leaves, and red pepper flakes.
Increase heat to high and bring to a boil.
Reduce heat; cover and simmer, stirring occasionally, until the lentils are tender, about 30 minutes.
Stir in remaining 2 cups of stock and lemon juice.
Season to taste.

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Reviews

Delicious and easy. I especially liked the lemon splash that added to the flavors. It made a lovely lunch with a whole wheat bun on the side. Made for PAC, Spring2014.

Annacia