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.
| Servings | Prep Time | Cook Time |
| 4servings | 10minutes or less | 45minutes |
| Servings | Prep Time |
| 4servings | 10minutes or less |
| Cook Time |
| 45minutes |
Ingredients
- 1 1/2 cups red lentils
- 7 cups water
- 1/4 cup butter
- 2 tsp ground coriander
- 2 tsp chili powder
- 1 tsp salt
- 1 tsp cinnamon
- 1 tsp garlic powder
- 1/4 tsp ground cardamom (or a pinch of allspice)
- 1/4 tsp cayenne (optional)
- 2 tbsp liquid honey
- croutons for garnish
- toasted pepitas for garnish
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- 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.
- 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.
- 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.
