Oh what a sunny soup this is. It’s just perfect for gloomy winter days and beyond. This is a veganized version of Heidi Swanson’s Red Lentil Soup with Lentils and it is highly recommended.
The way this soup is constructed is very clever. The lively color of the soup is punctuated by golden bits of onion. That’s because the lentils are cooked and pureed separately from the other components.
Any greens and grains can be used to supplement the soup. Since you can use whatever is on hand, it’s a great way to clear out some odd bits in the fridge. No need to make it complicated. I had a couple handfuls of fresh spinach and leftover basmati rice. I ate the entire batch of soup in one go…luckily I cut the original recipe in half!
- 1 cup split red lentils
- 1 quart vegetable broth (or water)
- 2 teaspoons turmeric
- olive oil as needed (use butter if you prefer)
- salt and pepper to taste
- 1 medium onion, diced (about a cup)
- 1 teaspoon ground cumin
- 1 teaspoon grainy mustard (the original recipe uses a generous ½ teaspoon mustard seeds)
- Lemon juice, to taste (I used 1 large lemon)
- couple handfuls of spinach leaves, chopped
- leftover rice, warmed
- Greek yogurt for garnish (optional)
- Measure the lentils, vegetable broth, turmeric and some salt into a medium saucepan. Add a couple teaspoons of olive oil if desired.
- Bring to a boil, then reduce the heat to a simmer and cook until the lentils are tender and beginning to fall apart, between 20 and 30 minutes.
- Carefully puree with a hand blender. Hold on very low heat until the onions are finished.
- While the lentils are cooking, caramelize the onions in a large skillet with a little olive oil. Start over medium high heat, then reduce to low when the onions start to take on some color. Add in the cumin and grainy mustard, then stir every once in a while. Cook until the onions are very soft and a lovely color.
- Stir the onions into the lentils and squeeze the lemons until you have the level of flavor you desire, add more liquid and adjust the seasoning as needed.
- To serve, warm the rice (I used the microwave) and wilt the spinach (I used the same skillet I cooked the onions in). Ladle the soup into a large bowl and add a serving of spinach and rice. Garnish with lemon slices or Greek yogurt, as desired.
It’s Potluck week at I Heart Cooking Clubs. Be sure to drop by to see what other delicious recipes were cooked up by the other members of the group.