Tuesday, April 9, 2013

Red Lentil Soup

This is another recipe from Carol Stokes.  We often make it as it is easy, tasty and a good source of protein.


  • 2 TBSP of Olive Oil
  • 2 onions, chopped
  • 3 cloves of garlic, minced or pressed
  • 2 tsp Ground Cumin
  • 8 cups of Veggie Broth
  • 1 1/2 cups red lentils
  • 1/3 cup bulgur wheat
  • 2 TBSP tomato paste
  • 1 bay leaf
  • 3 TBSP lemon juice
  • salt and pepper

In a soup pot, heat olive oil over medium heat.  Add the onions and cook stirring, until softened, 3 to 5 minutes.  Add the garlic and cumin and cook for 1 minute.  Add the broth, lentils, bulgur, tomato paste and bay leaf:  bring to a simmer, stirring occasionally.  Cover and cook over low heat until the lentils and bulgur are very tender, 25 to 30 minutes.  Discard the bay leaf.

Ladle about 4 cups of the soup into a blender or food processor and puree (start with a slow speed to avoid overflow).  Return the pureed soup to the soup pot and heat through.  Stir in the lemon juice an season with salt and pepper to taste.

I confess I usually do 5 garlic cloves, 1 tsp salt and 1/4 tsp of pepper.
I also have found that adding some nutritional yeast on top as a seasoning once it is in my bowl is quite yummy!

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