red lentil soup, take 2

friends, it’s been a roller coaster week here in seattle. there’s been lots of cold weather (brr!), lots of school stuff for me, lots of work stuff for mike, a loss in mike’s extended family.

after all of that, we took a much needed day off of school work and mike’s work to celebrate mike’s 31st birthday yesterday. we made a delicious breakfast at home, then went to the harry potter exhibit, and had dinner out with family. good times!

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the temperatures are looking even colder here for the week ahead, though, so i’m going to share  my latest version of lentil soup – one of my favorite cold weather foods.

i made a version of lentil soup way back in 2008, but every time we made it, i felt like there was something missing. so when orangette posted a recipe for lentil soup last month, i knew i had to try it out. this has become my go-to lentil soup, completely replacing the old recipe. mmm…i think i need to make some again soon!

lentil soup recipe aside, i can’t believe next week is going to be thanksgiving already! what are you planning on making?

one year ago: sweet potato curry and peanut butter cookies
two years ago: boston creme pie cupcakes and lentil soup, 2008 version

2010 red lentil soup

yields 6 servings
borrowed from orangette

  • 4T olive oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 2T tomato paste
  • 2t ground cumin
  • 1/2t salt
  • 1/4t pepper
  • pinch of cayenne pepper
  • 2 quarts vegetable broth
  • 2c water
  • 2c red lentils, washed and picked through for stones
  • 2 carrots, peeled and diced
  • 1 lemon, juiced
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  1. in a soup pot, heat the oil and add the onions and garlic, sauteing for 4 mins
  2. stir in the tomato paste, cumin, salt, pepper and cayenne, and cook for 2 more minutes
  3. add the broth, water, lentils, and carrots
  4. bring the soup to a simmer, then cover and reduce the heat
  5. simmer the soup for 30 minutes, or until the lentils are soft
  6. optional step – use an immersion or regular blender to blend half of the soup, then add it back to the rest to create a thicker soup
  7. add the lemon juice, stir, and serve immediately with a dash of cayenne on top and some good bread or biscuits

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