Red Lentil Soup
This soup is a workhorse of the pantry, coming together quickly on a Tuesday night. It thrives on simplicity, using the heat of the stove to transform humble, dry lentils into a meal that feels intentional.
Watch the hydration level
Red lentils absorb liquid aggressively and will continue to thicken as they sit. Keep an extra kettle of hot water nearby to adjust the consistency to your preference just before serving.
- Heavy-bottomed pot or Dutch oven
- Wooden spoon
- Fine-mesh sieve
What goes in.
- 1.5 cupssplit red lentils, rinsed thoroughly
- 2 tbspolive oil
- 1 largeyellow onion, finely diced
- 3 clovesgarlic, minced
- 1 tspground cumin
- 1/2 tspturmeric
- 5 cupsvegetable or chicken stock
- 1lemon, juiced
- to tastesea salt and black pepper
Toasting the spices
Add your cumin and turmeric to the oil and onion mixture for 30 seconds before adding the liquid. This heat releases the essential oils in the dried spices, changing them from raw powder to deep aromatics.
The method.
Sweat the aromatics
Heat the olive oil in the pot over medium heat. Add the onion and a pinch of salt. Cook until the onions are soft and clear, about 6 minutes.
Bloom the spices
Add the garlic, cumin, and turmeric. Stir constantly for 30 seconds until the kitchen smells fragrant.
Simmer
Add the rinsed lentils and the stock. Bring to a boil, then immediately turn the heat to low. Cover and simmer for 20-25 minutes.
Finish
Remove the lid. The lentils should be broken down into a soft puree. Stir in the lemon juice and season generously with salt and pepper.
Other turns to take.
Greens addition
Stir in two large handfuls of baby spinach or chopped kale at the very end. The residual heat will wilt them in seconds.
Spiced oil
Before serving, heat a tablespoon of butter with a pinch of red chili flakes until bubbling, then drizzle over the individual bowls.
When it doesn't go to plan.
Always rinse your lentils in a fine-mesh sieve until the water runs clear to remove excess starch and debris.
Don't add salt to the lentils until they are tender; salting too early can toughen the skins.
If you prefer a perfectly uniform texture, use an immersion blender for five seconds to smooth out any remaining whole lentils.
The ones that keep coming up.
Can I use green or brown lentils instead?
Green and brown lentils hold their shape much longer than red lentils. If you use them, you will need to increase the simmering time by 15-20 minutes and add more liquid.
Why did my soup turn out grainy?
This usually means the lentils haven't cooked long enough. Keep simmering on low until they lose their shape entirely.
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