Red Lentil Soup

Now that it’s cold and rainy – it’s soup season.  We make a lot of broth, both chicken and beef and it’s nice to use them in other soups too.  This is a great one. It’s my own personal mix of an Indian style and a Lebanese style red lentil soup.

As usual, things always taste better if they’re fresh and organic.


     6 cups chicken or vegetable stock, preferable organic & homemade

     2 ½ cups organic red lentils

     3 tablespoons organic olive oil

     1 tablespoon minced organic garlic, about 3 cloves

     1 large organic onion, chopped

     1 tablespoon ground cumin

     1 teaspoon turmeric powder

     1/2 teaspoon cayenne pepper

     1/2 teaspoon celtic or sea salt, or to taste

     1 or 2 bunches organic spinach, washed and dried

     2 medium young organic potatoes, white or red, cubed

     1/2 cup chopped cilantro

     1 lemon cut into 6-8 wedges


Sauté the onions and garlic in olive oil, over medium heat, until softened, about 3-5 minutes.

Add lentils, broth & spices.  Bring to a boil and then turn the heat to medium low and simmer for 45 minutes.  If the soup is too thick you can add 1 – 2 cups of water.

Add potatoes and simmer for another 30 minutes or so until the lentils and potatoes are getting tender. Add spinach and let simmer another 10-15 minutes. 

Just before serving add chopped cilantro and a wedge of lemon. People can add a squeeze to their bowl, as desired. You can also add a spoonful of plain yogurt on top, just before serving.  Makes 6-8 servings.

Serve with homemade naan or any type of artesian, whole grain bread.

Read more great Pennywise Platter Thursday posts here:

Read more great Real Food Wednesday posts here:

Comments are closed.