Red Lentil Soup

This excellent soup is based on a Turkish recipe posted about a decade ago.

I chose to make it in Indian style, a type of soup-dahl.

Preparation is simple: saute onion in olive oil, add garlic, and plenty of spices. Add water and lentils and cook for about an hour until the lentils are very soft.

The result is a thick, rich and satisfying soup. Serve with croutons; You can have this red lentil soup as a light meal with white rice or rustic bread.

Enjoy, and let me know how it turned out

Red Lentil Soup

A basic soup that warms the heart and stomach: easy-to-digest orange lentils with Indian seasoning, serve with white rice, croutons, or bread.

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Servings 6

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Ingredients

  

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• ▢ 1 cup red lentils, washed and strained
• ▢ ⅓ cup olive oil
• ▢ 1 chopped onion
• ▢ 4 cloves minced garlic
• ▢ 6-8 cups water
• ▢ 1 Tablespoon sweet paprika
• ▢ ½ Tablespoon organic vegetable powder optional
• ▢ ½ tsp ground cumin
• ▢ ½ tsp ground cardamom
• ▢ ½ tsp ground turmeric
• ▢ ½ tsp ground coriander
• ▢ ½ tsp ground fenugreek optional
• ▢ ½ tsp ground black pepper
• ▢ 1 tsp dried mint optional
• ▢ salt by taste

Instructions

 

• Heat olive oil in a soup pot, add chopped onion, and sauté until the onion is translucent.
• Add garlic, spices and salt and mix for a few seconds.
• Add about six cups of water, organic vegetable soup powder, and lentils; Mix well, cover, bring to a boil, lower the heat and cook for 45 minutes to an hour, until the lentils are very soft. If necessary, add water until you get the desired consistency.
• Serve with white rice, croutons, or bread.

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