lentil soup for the soul.

What’s more comforting than a big bowl of soup?  DSC00737

I’m in New York visiting my family for the week, and today was one of those great days in New York when the weather is supposed to be terrible, but then ends up being kind of fantastic.  It was supposed to rain, but instead it was just chilly enough for a sweater and boots.  Perfect day for a big bowl of soup!  Which is all I craved all day.  

This lentil soup is fantastic.  It doesn’t require any oil/fat/added sugar, and it’s incredibly easy to throw together.  AND it’s so delicious that Jordan actually requested I make it for our last anniversary dinner – yup, lentils.  Lentils are also incredibly nutritious.  They help regulate blood sugar levels, and have a ton of fiber (which is why the soup is so filling!), folate and magnesium in them.  

I think you’ll love this!

Lentil Soup:

1 celery stalk, finely chopped

1 carrot, finely chopped

1 cup red onion, finely chopped

1 clove garlic, minced

5 cups low-sodium vegetable broth

1 15 oz. can crushed tomatoes

1 1/4 cup red lentils

1 tsp. curry powder

1 tsp. paprika

1/2 tsp. tumeric

1/2 tsp. freshly ground nutmeg

2 tbsp. fresh lemon juice

1/4 cup chopped fresh parsley

kosher salt 

pepper

non-stick cooking spray

Spray the bottom and inside of a pot with non-stick cooking spray.  Add the onion, celery and carrot, sprinkle with salt and pepper, and cook over low heat (stirring frequently to prevent burning) for about 10 minutes until tender.  Add the garlic and cook another 2 minutes.  Add the crushed tomatoes and cook another 3 minutes until tomatoes begin to dissolve.  

Add the tumeric, nutmeg, paprika and curry powder.  Add the lentils and stir to coat with all of the vegetables and spices.

 Add the vegetable broth, increase the heat, and bring to a boil.  Cover the pot and reduce heat to very low.  Allow the soup to simmer covered for about 45 minutes.  

Remove from the heat, add in the fresh lemon juice, 1-2 tsp. salt to taste, and black pepper to taste.  Stir in the fresh parsley. Garnish with parsley (and I like serving this with lemon wedges!)

10 Comments

  1. Yaronisrael says:

    I tried the soup and loved it!!!!!!

  2. Carole says:

    I also loved it! I did tweak it a little . . . I added diced red peppers and right before serving, threw in a couple handfuls of fresh spinach. What I really liked were the spices you used. I’ve made lentil soup before, but the spices you recommended made the soup so much better than mine!
    Thanks for the receipe.

  3. Daniel says:

    I love this site! Great recipes! How about some more pics of the beautiful women Tudy and Tali!

  4. tali says:

    so happy you enjoyed the soup! the fresh spinach is a great idea, Carole – i’ll have to try that next time!

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