Lemony Red Lentil Vegetable Soup

Happy New Year everyone!!!

A few days ago I got a hankering for lentil soup and decided that my very favorite Easiest Lentil Soup would be on the menu for dinner.

It had been a while since I made the recipe so I pulled up the blog post on my laptop for reference (kind of a cool feeling cooking from your own recipe!).  Then I went to gather my ingredients and realized that somehow, some way, I was fresh out of brown lentils.

I’m pretty sure this has never happened before.  What to do??

Rather than nix my lentil soup plan, I decided to make one with red lentils.  If you’ve ever cooked with red lentils you know they have a slightly different flavor and a much different texture than brown or green lentils, so I also adjusted the flavor profile of the original recipe.  Here is what I came up with (and it’s really good!):

Lemony Red Lentil Vegetable Soup
Serves 8-10
Vegan, dairy-free, soy-free, gluten-free

Ingredients
6 cloves garlic, minced
1 medium yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 cups red lentils, rinsed
4 cups vegetable broth (check to ensure it is soy-free and/or gluten-free if these are concerns)
4 cups water
1/2 tsp. cumin
1/2 tsp. turmeric
1/2 tsp. freshly ground black pepper (or to taste)
1/2 tsp. sea salt  (or to taste)
1/8 tsp. cayenne pepper (optional)
3-4 tbsp. fresh lemon juice (from about half of a lemon)
Optional: additional veggies! (see Note)

Directions
Line the bottom of a large stockpot with water and begin to warm it over medium-high heat.  When the water begins to steam slightly, add garlic and onions and saute until onions soften, about 5 minutes.

Add carrots and celery and saute another 2-3 minutes, until softened.  (If anything is sticking, add a few splashes of water or broth to unstick it.)

Add the remaining ingredients (except for the lemon juice), stir to combine, and bring to a boil.  Once boiling, stir, lower the heat, and simmer, covered, for 20-30 minutes, or until most of the liquid has been absorbed.

Remove from heat and stir in lemon juice.  Taste and adjust seasoning as desired.

Note: Additional vegetables such as fresh tomatoes, zucchini, or spinach would also be delicious in here.  For tomatoes or squash, I’d go for about 1 1/2 cups and add them about halfway through the simmering time (otherwise they’ll turn to mush).  If using spinach, add 1-2 cups at the same time as the lemon juice and stir until wilted.

This makes a ton of soup which is great for leftovers!  I also froze a couple of portions to have on hand for after Baby H makes his or her debut.  Not long now…

Easiest Lentil Soup and Quick Homemade Croutons

It’s still January.  It’s still cold and gross outside.  So I’m still eating soup every single day.

Sometimes I’m lazy though and all I can muster the energy to make is this lentil soup, which is in all seriousness one of the easiest recipes anywhere.  And, because I almost always have the key ingredients (dried lentils, onion, garlic, carrots, celery, and vegetable broth [or bouillon cubes in a pinch]) in my kitchen already, I am also saved a trip out into the ick for any groceries.

Easiest Lentil Soup
Yield: 6-8 servings
Vegan, gluten-free, soy-free, oil-free (just check your broth!)

Ingredients
6 cloves garlic, minced
1 medium yellow onion, diced
2 carrots, diced (about 3/4 cup)
2 stalks celery, diced (about 3/4 cup)
4 cups water
4 cups vegetable broth
2 cups dried brown or green lentils, rinsed
1/2 tsp. freshly ground black pepper
1/2 tsp. salt
1/2 tsp. ground cumin
1/2 tsp. dried thyme
1/4 tsp. turmeric
Couple dashes cayenne (optional)

[Ingredients note:  I included the cumin, thyme, turmeric, and cayenne because that is how I make the soup, but if you don’t have one or any of them, I just want you to know it’s okay! You can get away with using only salt and pepper as the seasoning for this soup, and it will still be delicious. ]

Directions
Line the bottom of a large stockpot with water and begin to warm it over medium-high heat.  When the water begins to steam slightly, add garlic and onions and saute until onions soften, about 5 minutes.

Add carrots and celery and saute another 2-3 minutes, until softened.  (If anything is sticking, add a few splashes of water or broth to unstick it.)

Add the remaining ingredients, stir to combine, and bring to a boil.  Once boiling, stir, lower the heat, and simmer, covered, for as long as it takes your lentils to cook.  This can take anywhere from 20 to 45 minutes.  You will know they’re done when the lentils are very tender (but not mushy!) and much of the liquid has been absorbed.

Taste and adjust seasonings as desired.  Serve as is, with a side of crusty bread, or with Quick Homemade Croutons.

To Make: Take two slices of whole wheat (or gluten-free!) sandwich bread (preferably sort of stale, but this is not strictly necessary), brush each side lightly with olive oil, sprinkle with salt and dried oregano, and toast in a toaster or 350 degree oven until crispy and browned.  Cut into squares and use to garnish soup or salads.

This recipe for lentil soup has been given an enthusiastic omnivore seal of approval by H!  He loves to take leftovers with him to have for lunch at work.

What is your go-to soup recipe?