Nothing like a hot bowl of soup to get us through the autumn chills! This dish puts me in the mood for sweater weather, and it's super healthy!
red lentil soup
This dish cooks way faster than you’d think because the red lentil variety has a thin skin and breaks up fast while cooking. The lentils start off orange-red in color and quickly turn yellow. They’re commonly used in Middle Eastern and Indian dishes, and they taste like heaven. You can eat this soup style or pour the lentils over rice.
3 tbsp extra virgin olive oil
1 bulb of garlic, peeled and chopped (about 12 cloves)
1 large shallot, chopped
1 large red onion, chopped
1 lb organic red lentils
1 tsp high quality salt
1 tsp organic cumin
1 tsp organic turmeric
2 vine-ripe organic red tomatoes, chopped
½ bunch of cilantro, chopped
In a large bowl, wash lentils several times draining the water each time. Cover with water and set aside for a few minutes.
Place olive oil, garlic, shallot and onion in large pot over medium heat and saute for 10 minutes.
Remove the water from the lentils and add them to the pot and stir. Add salt, cumin and turmeric and continue stirring. Add 3 cups of water, cover and let it simmer for a half hour. tomatoes and stir making sure it’s not sticking to the bottom.
f it’s at a desired consistency, it’s ready. If you’d like it soupier add more water and stir. I usually add an extra cup. Serve in a bowl and top with cilantro.