Red Lentil Soup

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To all those practicing Catholics out there, welcome to lent.  To everyone else, today is the annual “Find People With Black Spots On Their Foreheads Day.”  Happy hunting!

While I am not of the opinion that lentils should be reserved for the lenten period, I do believe that lent is a great excuse to make absolutely delicious heartwarming bowls of steaming goodness. When my iron levels dropped dangerously low in Lebanon, my adopted Lebanese family made sure I ate lots and lots of lentils. It wasn’t hard to do, because Lebanon is a genius in the lentil department, and I was soon introduced to many different dishes. Lentils have lots of iron as well as high levels of fiber, folate, and magnesium. They also contain potassium and calcium and are generally great all around.  This red lentil soup is so comforting and tasty that you should try it even if you aren’t a big fan of the more traditional hearty lentil soups.

Ingredients

2 cups red lentils
6 1/2 cups water
1 large yellow onion, chopped
2 cloves garlic
1 1/2 tbsp extra virgin olive oil
2 tsp kosher salt (or more if you prefer)
1 tsp cumin
1 tsp turmeric
1 tsp dried thyme
1 tsp cayenne pepper
1/2 tsp white pepper

*The measurements for the spices are not very exact. I added a lot of cumin, turmeric, salt and cayenne pepper. You can adjust according to your taste.
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Pour the olive oil into a pot and add the onion. Stir over medium heat until the onion is almost translucent. Mince the garlic cloves and add them along with the spices. Add the water and lentils and bring to a boil. Reduce heat to low, cover and cook for about half an hour. Use an immersion blender to bring the pot to a smooth, creamy texture. Serve hot.

Serves 4 generously

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2 thoughts on “Red Lentil Soup

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