This is a delicious soup that's a favorite for everyone in my family - including the pickier 13 year old. The lentils become creamy when cooked and combine nicely with pungent Indian spices. I used a variety of red lentils called "Petite Crimsons," which are a bit smaller than the more typical "Red Chief" lentils. But any kind of red lentils will do. I also prefer to use fresh tomatoes.
Prep Time: 20 minutes
1 cup red lentils
3 tablespoons olive oil
2 cloves garlic, chopped
1/2 yellow onion, chopped
1 tablespoon tomato paste
1 teaspoon ground cumin
salt and pepper to taste
1/4 teaspoon chili powder
4 cups chicken broth (or vegetable broth)
1 large carrot, chopped
3 large fresh tomatoes, chopped, or 1 can (14.5 oz) diced tomatoes
juice of 1 lemon
Sort lentils, rinse in cool water and drain.
In a soup pot, heat oil and saute onion for two minutes.
Add garlic and cook for another minute.
Add tomato paste, cumin, salt, pepper and chili powder and saute for another 2 minutes.
Add broth, 1 1/2 cups water, lentils, carrots and tomatoes.
Bring to a simmer, partially cover, and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes.
Taste and add salt as needed and stir in lemon juice. Serve with a drizzle of olive oil if desired.
Nutrition Information (per serving)
Total fat: 12 g
Saturated fat: 1.5 g
Cholesterol: 0 mg
Sodium: 520 mg (can be lowered by using reduced sodium broth)