red lentil soup

The twisted challah’s fabulous

Red Lentil Soup

Lentil soups vary greatly according to the type of lentils used. Still, I've never met a lentil soup I didn't like. Check out my recipe for Beluga Lentil Stew, and be on the lookout for my soon-to-be-posted French Lentil Soup, made with beautiful blue-green lentilles de Puy . They're both excellent and quite different in texture, seasonings, and presentation. So why do I need another lentil soup?

Red lentils have this gorgeous color. Red lentils break down quickly, practically puréeing themselves, producing a creamy smooth potage that's different in texture from either of the other two.

Red lentil soup is a staple in most Middle Eastern countries, including Turkey, Israel, Egypt, and Lebanon. Each region has its own version.

This is the Twisted Challah version.

What’s so great about this soup? Not only does every delectable spoonful cry out for another, it’s also chock full of health-giving vegetables and protein, it’s naturally gluten free, and if you don’t use chicken stock, it’s also vegan.

Ingredients:

  • 2 tablespoons extra virgin olive oil

  • 1 large yellow or white onion, diced

  • 2 large carrots, diced

  • 1 medium parsnip, diced

  • 1 celery stalk, peeled and diced

  • 1 - 2 cloves garlic, chopped

  • 1 ½ teaspoon ground cumin

  • 1 teaspoon ground coriander

  • 1 ½ teaspoons smoked paprika

  • ½ teaspoon sumac

  • 2 tablespoons tomato paste

  • 8 cups stock—chicken, vegetable, or “no-chicken,” plus a bit more for thinning if needed.

  • 2 bay leaves

  • ¼ cup parsley leaves, chopped, plus more for garnishf

  • a squeeze of fresh lemon juice, to taste

  • A pinch (or more) Aleppo pepper

  • kosher salt to taste

 

Method:

  • Warm the oil in a 4 quart pot, add the onion, and sauté the onion until its translucent and beginning to turn golden.

  • Add the carrots, parsnips, celery, and garlic, and continue to sauté, stirring occasionally, until the onions are looking nicely caramelized.

  • Add all the spices and cook, stirring, for a minute or two, until the spices give off their fragrance. Don't add salt just yet.

  • Add the tomato paste and cook, stirring, until the tomato paste darkens in color.

  • Add the broth, the lentils, and the bay leaves. Simmer gently for 40 minutes, stirring the pot every now and then. If the soup is getting too thick, add a little more stock. When done, the lentils should be very tender and falling apart.

  • Remove the bay leaves. Using an immersion blender, purée the soup until it's very smooth. (or transfer to a food processor if you don't have an immersion blender)

  • Stir in the parsley.

  • Taste for salt (your stock probably contains salt) and for the balance of spices, and adjust them according to your taste.

  • Add a squeeze of fresh lemon to brighten the flavor.

  • Ladle into individual bowls and garnish with a little more chopped parsley and another light sprinkle of sumac or paprika for color.