Amazing Red Lentil and Tomato SoupPrep: 10 min Cook: 45 min Servings: 8by John Spottiswood300 recipes>
I never thought I would have a red lentil soup that could match the Turkish red lentil soup that I have been served in Turkish restaurants and that I've learned to make. So I had low expectations for this Indian spiced version. It completely destroyed my expectations and was absolutely delicious. It was great last night, and I had two more bowls today (for lunch and dinner) which were equally good if not better. This soup is sweet, spicy, healthy, warm, unusual...all in all amazing. Give it a try and I guarantee you won't be sorry! (Adapted from the Best of Fine Cooking magazine)
- 3 Tbsp vegetable oil
- 2 medium yellow onions, chopped
- 2 tsp. garam masala
- 2 quarts chicken broth or vegetable broth
- 2 (14.5 oz) cans diced tomatoes
- 2 1/2 cups dried red lentils, rinsed and drained
- 2 medium ribs celery, diced small
- 1 medium carrot, peeled and diced small
- 2 medium cloves garlic, peeled and chopped
- 1/4 tsp. cayenne pepper
- Kosher salt to taste
- Heat the oil in a 6-quart (or larger) Dutch oven over medium heat. Add the onions and cook, stirring occasionally, until the onions are softened and just starting to brown, 6 to 8 minutes. Add the garam masala and cook, stirring constantly, until fragrant, 45 seconds.
- Add the broth, tomatoes and their juices, lentils, celery, carrot, garlic, cayenne, 1/2 tsp. salt, and 2 cups water. Bring to a boil over high heat, stirring frequently to keep the lentils from sticking; skim any foam as necessary.
- Reduce the heat and simmer uncovered, stirring occasionally,
- until the lentils, carrots, and celery are tender, 35 to 40 minutes. Season with salt to taste.
- Store leftovers in the refrigerator for up to 5 days. It only gets better!
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