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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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