I hope everyone is doing well. Today I have a yummy, light yet satisfying lentil soup recipe for you. I love soup of any kind, and particularly while fasting, I like having a hot bowl of soup (even though it sometimes feels like I am living in a hot bowl of soup) because it fills me up without overeating. Because we enjoy dinners with our friends on the weekends, I like to eat light meals at home to balance out all the blessings.
Lentil soup is a staple soup in the Middle East. It is made with the same lentils that us Southeast Asians use for daal but made the way classic soups are made. It is made light and fresh with freshly squeezed lemon juice and fresh parsley.
This soup doesn’t take long to make and requires a few staple ingredients so when you have a hankering for some soothing soup, you know you can make it fairly quick.
Let’s get started.
First, you’ll need to rinse and soak one and a quarter cups of split red lentils in cool water for 15-20 minutes.
Next, heat up one teaspoon of oil in a large pot. I prefer using a cast iron pot for a lot of my cooking these days. It retains the heat really well and I got this one from my mom, so that makes it even better!
After the oil has heated up, add the onions, celery, and carrots and sautee over medium heat for seven to ten minutes until they have softened and become slightly translucent. We are not trying to brown these guys so thats why we need to keep the temperature fairly low.
If you don’t have an immersion blender, you can always blend this in a real blender by ladling the soup into the blender. Don’t fill up the blender more than 25% full because the hot soup will expand and you don’t want to blow this lid off of it.
Blend your soup until you have the consistency that you want. I don’t like a fully liquid soup, I like to see some of the vegetables that are in there, but I don’t like chunky soup either. So somewhere in between for me is good, but thats the beauty of cooking, you can adjust it to your taste.
- 1¼ cup of split red lentils
- ½ cup chopped onion
- ½ cup chopped celery
- ½ cup chopped carrot
- 2 garlic cloves, minced
- 1 teaspoon of a neutral flavored oil
- 4 cups chicken stock
- 2 cups water
- 1 bay leaf
- 1 lemon, juiced
- 2.5 tsp kosher salt
- ½ tsp freshly ground black pepper
- Rinse and soak the split red lentils for 15-20 minutes, then drain
- Heat the oil up in a large pot over medium heat
- Cook the onions, celery, and carrots for 7-10 minutes until they have become slightly translucent
- Add in the garlic and cook for 30 more seconds
- Add in the bay leaf, cumin powder, turmeric, drained lentils, chicken stock, and water and cook for 15-20 minutes or until the lentils have softened
- Remove the bay leaf
- Blend the soup to the consistency that you like
- Season with the lemon juice, salt, and pepper