This wonderful soup in all its comforting glory is one of my all-time favorites.
So very good on a cold night with a warm loaf of crusty bread, sometimes I serve this with little mix-ins on the side, like petite sweet peas, basmati rice, or diced boiled potatoes.
This soup works its magic in just about an hour, and it’s really good enough for company. Make it a day or two ahead of time if you like; it just seems to get better with time. And it freezes well too.
I have prepared this many times for large groups. It’s delicious every time, and among my most requested recipes.
RED LENTIL SOUP
1 large Vidalia onion, chopped
3 or 4 stalks celery, chopped
3 3/4 cups red lentils, rinsed
1 tablespoon cumin
3/4 teaspoon turmeric
1 1/2 teaspoons coriander
1 tablespoon kosher salt (generous)
1 teaspoon black pepper
1 teaspoon curry or spicy curry
8 cups vegetable broth
2 1/2 cups water
juice of one freshly squeezed lemon (around 3 tablespoons)
Add all ingredients to a large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.
Use an immersion blender to create an even creamier texture, if desired. Stir in fresh lemon juice, and serve hot.
Slow Cooker Instructions
Add all ingredients to a large slow cooker, except the water and lemon juice. Cover and cook on high setting for 5 hours.
Use an immersion blender to create an even creamier texture, if desired. Carefully stir in the fresh lemon juice and water, and serve hot.
Serving suggestion: Wonderful with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.