Annie’s Red Lentil Soup

Apr 3, 2020

Recipe Ingredients

1 tablespoon olive oil, more for drizzling

1 large red onion, chopped

4 garlic cloves, minced

3 teaspoons fresh minced ginger

1 teaspoon ground cumin

1 teaspoon curry

1 teaspoon cinnamon

1/2 teaspoon cayenne pepper (optional)

8 cups vegetable broth, or water

1 cup diced tomatoes

2 cups red lentils

1 can organic coconut milk

Juice of 1 lemon, more to taste

¼ teaspoon salt, more to taste

¼ teaspoon ground black pepper

¼ cup chopped fresh cilantro, more for garnish

Chili powder, optional

Recipe Instructions

In a large pot, heat 1 tablespoon of oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

Stir in the minced ginger, cumin, curry, cinnamon and cayenne pepper, and sauté for 2 minutes longer.

Add broth or water, tomatoes and lentils. Bring to a simmer, then partly cover the pot and turn heat to medium-low. Simmer until lentils are soft and soup is thickened, about 25 minutes. 

Stir in coconut milk, lemon juice, salt and pepper, and cook for 5 minutes. 

Allow soup to cool, then using an immersion or regular blender, purée half the soup then add it back to the pot. Soup should be somewhat chunky.

Reheat soup if necessary, stir in the cilantro. 

Serve soup drizzled with a good quality olive oil, cilantro garnish and dust lightly with chili powder, if desired.  

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