Red Lentil Soup

Red Lentil Soup is designed for speed. The vegetables are chopped finely, allowing the lentils and aromatics to soften together in under half an hour.

Onion, garlic, ginger, celery, and carrot are sautéed before the red lentils, water, bouillon, cloves, peppercorns, and cinnamon are added.

Whole spices are removed once the lentils are soft. Salt and pepper are adjusted at the end, and chopped cilantro adds a fresh finish.

Ingredients

• 1 tablespoon olive oil
• 1/2 cup onions, finely chopped
• 1 teaspoon garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/2 cup celery, finely chopped
• 1/2 cup carrots, finely chopped
• 2/3 cup red lentils
• 6 cups water
• 2 teaspoons vegetable bouillon powder
• 2 cloves
• 3 whole peppercorns
• 1 cinnamon stick, about 2 inches long
• Salt and freshly ground pepper to taste
• 1 tablespoon fresh cilantro leaves, chopped, for garnish

Method

Heat the olive oil in a large pot over medium-high heat. Add the onions, garlic, and ginger and sauté for 1 minute. Add the celery and carrots and cook 3–4 minutes. Add the lentils, water, bouillon, cloves, peppercorns, and cinnamon and bring to a boil. Reduce to a simmer, cover, and cook 20–25 minutes until the lentils are soft. Remove the cinnamon stick and peppercorns, season with salt and pepper, garnish with cilantro, and serve. Makes 4–6 servings.