I’m a big fan of the lentil – healthy, filling, packed with protein, full of iron and budget-friendly. I’m also a big fan of soup. It shouldn’t come as much of a surprise that I love lentils in soup! Not to disparage beans, which I also love, but you can whip together a soup containing lentils in a matter of an hour, or so. Beans require forethought…something I don’t always exercise.
Friday night the kiddo had gymnastics until 5 p.m., which doesn’t leave a lot of time to get home and start cooking. So earlier in the day I threw this soup together on a whim after finding the recipe on Twitter. Of course the lentils caught my attention first, but we’re heavy into citrus season in these parts and lemons are plentiful. Also, the list of ingredients was really short and all stock pantry items so there was no need for a last-minute scramble to the grocery store for obscure items.
The soup goes together really fast, so to enhance the flavors of the spices they’re dry-fried ahead of time. This method gives them a fuller, headier flavor I don’t think you would experience if you stirred them in straight for the jar. The citrus is fresh and crisp, and a nice compliment to the warm, spiciness of cumin and coriander. I served this with some chopped, fresh cilantro from our garden and it was absolutely delicious. For a recipe tossed together on a whim, it turned out to be delightfully pleasing and I’ll definitely be making it, again, in my regular rotation of meatless meals. Enjoy!
Spiced Red Lentil Soup with Lemon
- 1 tsp ground coriander
- 1/2 tsp ground cumin
- pepper, to taste
- salt, to taste
- 1 Tbsp olive oil
- 4 c low-sodium, organic chicken stock
- 1 1/4 c yellow onion, chopped
- 2 cloves garlic, minced
- 1 1/2 c Red Lentils, rinsed and picked through
- juice of 1 lemon
- chopped fresh parsley or cilantro (optional)
- Rinse and drain lentils; set aside.
- Heat heavy-based saucepan over medium-high heat. Add oil and swirl to coat, reducing heat to medium. Toss in onion and stir frequently for about 3 minutes. Add garlic and continue cooking for another 3 minutes, or so, stirring frequently.
- Add lentils and cook for 2 minutes more, until well combined with onion and garlic, then stir in chicken stock. Bring liquid to a boil then reduce heat, cover, and let simmer for about 20 minutes or until the lentils are softened.
- While the lentils are cooking, heat a non-stick frying pan over high heat. Place the cumin and coriander into the pan and dry-fry for 2 minutes. Do not let the spices scorch. Add to soup mixture along with juice of one whole lemon. Stir together and let simmer for another 5 minutes.
- Transfer to serving bowls, salt and pepper to taste, and top with chopped fresh cilantro or parsley (optional).
***Cook’s Notes: Similar recipes have you remove and puree half the soup, then return it to the pot. This is obviously a textural issue. I didn’t do that. Honestly, I liked the texture of the softened, whole lentils. It gave the soup a more rustic, heartier quality. Blend or don’t blend, that’s up to you. Also, although this is photographed with parsley, I served it with chopped cilantro, which I much prefer. It was excellent. Again, it’s a matter of preference. You can easily make this soup vegetarian/vegan by choosing vegetable stock over the chicken. I’m a proud omnivore and much prefer the depth of flavor in a chicken stock. Choose low-sodium, organic stock if you can.