Red Lentil Soup with Warm Spices

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My favorite comfort food this time of year is soup! This particular batch of healthy goodness is easy to prepare and budget-friendly.

Lentils are a great source of protein, fiber, iron and are low in fat. When added to liquids, they break down quickly and easily to make a smooth purée without using a thickening agent or blender. Ground spices of coriander, cumin, ginger and cinnamon make up the quadruple layers of warm and comforting spices. Fresh lemon juice adds brightness.

This soup is certainly enjoyed right out of the pot and when serving, I sprinkle on some chopped fresh cilantro and ground sumac for color contrast and a vibrant taste. 

I like to serve this with my Homemade Garlic Butter Mini Naans to wipe up every last bit of soup from the bowl. If you have any leftovers, you will need to thin the soup with additional liquid when reheating. Happy cooking!

Printable Recipe

Red Lentil Soup with Warm Spices

Serves 4 to 6

2 Tablespoons (1-ounce) unsalted butter

1 large yellow onion, finely chopped

1 teaspoon kosher salt, plus more to taste

1/4 teaspoon freshly ground black pepper

3/4 teaspoon ground coriander

1/2 teaspoon ground cumin

1/4 teaspoon ground ginger

1/8 teaspoon ground cinnamon

1/8 teaspoon cayenne pepper or to taste

1 Tablespoon tomato paste

1 medium garlic clove, minced

4 cups chicken stock 

2 cups water

1 1/2 cups (10 1/2-ounces) of red lentils, picked over and rinsed

2 Tablespoons lemon juice

1/3 cup chopped fresh cilantro

Ground sumac to taste (optional)

Melt the butter in a large stockpot over medium heat. Add onion and 1 teaspoon salt and cook, stirring occasionally, until softened but not browned, about 5 minutes. Add coriander, cumin, ginger, cinnamon, cayenne, and 1/4 teaspoon pepper and cook until fragrant, about 2 minutes. Stir in tomato paste and garlic and cook for 1 minute. Stir in broth, water, and lentils and bring to a simmer. Simmer vigorously, stirring occasionally, until lentils are soft and about half are broken down, about 15 minutes.

Using a wire whisk, stir the soup vigorously until it is coarsely puréed, about 30 seconds. Stir in lemon juice and season with salt. Cover and keep warm. (Soup can be refrigerated for up to 3 days. Thin soup with stock or water, if desired, when reheating.)

Ladle soup into individual bowls, sprinkle with cilantro and sumac (if using), and serve.  Enjoy!