Red Lentil Soup with Turmeric and Cumin and Please Join Us at Our Holiday Arts Sale!

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As it gets colder and colder, I have been making a variation of classic red lentil soup that I read in a friend’s school anniversary cookbook-you never know from where your cooking inspiration will come so keep your eyes open! ¬†Lentils are filled with protein and they are inexpensive, ¬†delicious and easy to prepare. You can make it thinner or thicker, depending on your preference. Enjoy!
Red Lentil Soup with Turmeric and Cumin
2 cups dry red lentils
8 cups chicken broth or vegetable broth
one large or two medium sized diced onions
2 medium sized carrots, diced small
4 cloves peeled, minced garlic
2 TBS olive oil
1 tsp turmeric
2 tsp cumin
1 1/2 tsp ground coriander
juice of one lime or lemon
2 tsp kosher salt
1 tsp ground black pepper
garnish: chopped fresh cilantro
Method:
In a large , heavy pot over a low flame, heat up the oil
Add in the onions and garlic and stir until the onions are translucent, about 10 minutes
Add in the diced carrots and stir for a few more minutes
Add in all the spices and stir to combine
Add in the broth and the lentils, stir and bring to a simmer
Let simmer for about 20-30 minutes or until lentils are fully tender
Squeeze in the lime or lemon juice and stir
Puree with an immersion blender in the pot or carefully transfer to a blender and puree until smooth’
Serve with fresh, chopped cilantro sprinkled on top
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