Red Lentil Soup - Tonua Carano

Sometimes you discover some of the most wonderful things completely by accident. A few weeks ago, I had decided to make Lentil Soup for our church potluck. Except when I opened the cupboard, there were no brown lentils or green lentils (which I always use as a substitute when I'm out of brown lentils). I had just been grocery shopping, and I could have sworn I'd gotten some. Fortunately, I had some red lentils so, even though I knew it would change the flavor profile, I decided to go for it.

It was delicious, and I even had some people telling me they liked it better than the regular brown lentil version. I have to admit that I did too. Except that it was missing something, and I knew just what it was: lemon! So, this week, I made it again, but this time I added lemon juice. It was perfection!

This soup was truly a gift from God! (I later discovered that I actually did have brown lentils, but I was completely blinded to them when I opened the cupboard. God works that way sometimes.)

Anyway, here's the recipe for my new favorite soup! I hope you enjoy it as much as I do.

Prep Time: 15 minutes
Cooking Time: 35 minutes
Serves: 6-8

Ingredients:

• 2 tablespoons vegetable oil (I use sunflower oil)
• 1 cup finely chopped onion
• 1/2 cup finely chopped carrot
• 1/2 cup finely chopped celery
• 2 teaspoons kosher salt
• 1 pound red lentils, picked and rinsed well
• 1 cup peeled and chopped tomatoes
• 2 quarts chicken or vegetable broth*
• 1/2 teaspoon freshly ground coriander
• 1/2 teaspoon freshly ground toasted cumin
• 1/4 teaspoon freshly ground black pepper
• 1/2 tablespoon lemon juice

*My preferred broth is Better Than Bouillon "No Chicken" stock. This is a vegetarian stock that is meant to replace chicken stock. It was perfect with this soup.

Directions:

Pour the vegetable oil into a large 6-quart Dutch oven and set over medium heat. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

Add the lentils, tomatoes, broth, coriander, cumin and pepper, and stir to combine. Increase the heat to high and bring just to a boil.

Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 15-20 minutes. Add lemon juice and simmer an additional 5 minutes. Lentils should be falling apart.

You can puree it if you prefer a smoother soup, but I like the texture as is.

Serve immediately.