I love soups this time of year. Not only are they a great way to get some veggies, but they are so warm and filling. This recipe, which I first made after a long run, is everything that is good about soup! It is hearty and creamy – and the red lentils give it some heft without the addition of actual cream (or other dairy). Like most soup, it doesn’t photograph well (seriously, doesn’t it look gloppy??), but it tastes amazing. The addition of cumin and chili flakes lend just a bit of heat, and the sweet potatoes give it just a bit of chew.
This makes a large batch, and was just what I needed after a long run on a chilly day. It only takes about 20-30 minutes of actual prep time, so can even be a weeknight meal (if you have time for it to simmer).
Red Lentil Soup
adapted from The Chew
Olive Oil (for bottom of pan)
1 large onion
7 large carrots (or a couple handfuls of baby carrots), sliced
2 celery ribs (chopped)
4-6 garlic gloves, minced (we love garlic, and actually used 8 cloves)
2 cups of red lentils (rinsed)
2 teaspoons of ground Cumin
1 teaspoon of ground Coriander
1 teaspoon of Red Pepper Flakes
1 teaspoon of Turmeric
6-8 cups of low-sodium chicken broth (depending on how wet you like it – you could also use vegetable broth)
1 sweet potato, diced
1 bunch of kale, chopped with thin stems removed
How to make it:
- Heat olive oil over medium heat in a large dutch oven, and add onion. Cook until onion is soft.
- Add carrots and celery, and cook for 3-5 minutes. Add garlic, and cook for one minute.
- Stir in the rinsed red lentils. Cook for a couple minutes, until the lentils are well-coated with oil and slightly toasted.
- Add cumin, coriander, red pepper flakes, and turmeric, and continue to toast until spices are fragrant.
- Add the stock, and bring to a boil. Reduce to low, and simmer for 10 minutes.
- Add the sweet potato and kale, and cook for about 10-15 minutes (or until sweet potato is cooked through).
- Adjust seasoning to taste, and serve.