Red Lentil Soup
Serves 6-8
1 1/2 TB olive oil
1 medium onion, finely chopped
2 carrots, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, finely minced
1/2 tsp cumin
2 carrots, finely chopped
3 stalks celery, finely chopped
2 garlic cloves, finely minced
1/2 tsp cumin
1/2 tsp red chili flakes
1 tsp turmeric
1 tsp turmeric
1 tsp paprika
1 tsp sea salt
1/2 tsp black pepper
1 cup chopped tomatoes -use canned if not in season
1 cup lentils, rinsed and picked through for stones
1/4 cup fresh cilantro, chopped (you may sub Italian parsley if you’re not a cilantro fan)
6 cups veggie or chicken stock
1 cup fresh kale chopped
1 cup lentils, rinsed and picked through for stones
1/4 cup fresh cilantro, chopped (you may sub Italian parsley if you’re not a cilantro fan)
6 cups veggie or chicken stock
1 cup fresh kale chopped
Heat oil in a large stockpot over medium heat. Add onion and leek and cook until softened. Add carrots, celery, garlic, chili flakes, cumin, turmeric, paprika salt, and pepper. Cook for 5 minutes and continue to stir. Add tomatoes, lentils, cilantro and vegetable stock.
Bring to a boil, then reduce heat to low and simmer, covered, until lentils are soft, about 30 minutes. Add chopped spinach and let it wilt -about 1-2 minutes. Feel free to sprinkle a little more paprika to make it pretty 
Serve.
{ 2 comments… read them below or add one }
Hi Nancy
Thank you for the recipe. I made a lot of lentil dishes as I am currently on a year long Indian diet. (two more months to go but I don’t think I’ll stop then
)
Your recipe looks fantastic. I have never added celery or spinach to my Indian recipes. I will do next time.
Thanks Dan. I’d be curious to hear about some of the Indian dishes you’ve been making. You can also swap out the spinach for chopped kale with this soup–it’s great!