This Creamy Red Lentil Soup Will Become a Weekly Regular

Thanks to its warm spices, this soup makes for the perfect dinner to cozy up with.

Lentil SoupPhoto Credit: Suech & Beck
Servings Prep Time Cook Time
4servings 10minutes or less 45minutes
Servings Prep Time
4servings 10minutes or less
Cook Time
Servings: servings
Servings: servings
  1. Combine lentils and water in a large pot. Bring to a boil. (Don't leave the pot unattended, as lentils have a tendency to be quiet one moment and boil over furiously the next.) Reduce heat, cover and simmer gently, stirring occasionally for 25 minutes or until the lentils dissolve completely and the soup looks relatively smooth.
  2. Melt the butter in a small saucepan over medium heat. Stir in the coriander, chili powder, salt, cinnamon, cumin, garlic powder, cardamom and cayenne (if using), and cook 30 seconds or until fragrant. Stir in honey, then scrape the mixture into the lentils and stir well to combine.
  3. Ladle into four bowls and garnish with croutons and pepitas.
Recipe Notes

Best Health tip: The soup lasts well in the fridge for up to three days. Reheat gently on the stove.

Using a slow cooker? Begin by reducing water to 6 cups. Combine lentils in a slow cooker and cook on low for eight hours or on high for three hours. The lentils should be completely dissolved and smooth after you stir them a few times. Cook the spiced butter on the stove and add to the soup.

Excerpted from Uncomplicated by Claire Tansey. Copyright © 2018 by Claire Tansey. Food photography by Suech & Beck © 2018. Reprinted by permission of Penguin Canada, a division of Penguin Random House Canada Limited.