I first tried Red Lentil Soup when I was vacationing in Turkey. It’s a warm, hearty, and comforting dish. I especially like it on a cold night. Brightened up with the garnishes of lemon parsley and yogurt? It is a wonderful contrast in flavors. If you’re looking for a “healthy” dish that fills you up, then look no further.
Ingredients
1 tablespoon extra virgin olive oil
1 medium yellow or white onion
minced handful parsley plus extra for garnish
1 carrot, minced
4 cloves of garlic, minced
1 teaspoon ground coriander
1 teaspoon ground cumin
3 teaspoons curry powder
2 shakes of cayenne pepper
1 tsp salt
1 tsp pepper
2 Tbsp honey
8 cups chicken or vegetable broth
2-1/4 cups dried red lentils
(1) 14.5 oz can crushed tomatoes
Garnishes
1 lemon sliced into wedges
1 avocado diced into cubes
Greek style yogurt or sour cream dollops on top
Extra diced parsley sprinkles
Sriracha squiggle
Heat olive oil in the bottom of a large pot. Add onion and sauté for two minutes.
Add garlic, cilantro, honey and spices and cook for a few more minutes.
Add lentils, tomatoes, and broth and bring to a boil.
Reduce to a simmer and cook for about 60 minutes.
Finish with a squeeze of lemon, yogurt/sour cream, chopped parsley and diced avocado.
