Everyone LOVES this soup, but are always confused that I call it “Red Lentil Soup”. It is made with red lentils (in their dry form they’re actually orange in color), but when they are cooked they turn a warm yellow color. So red lentil soup is yellow. Oh well.
In any case, this is a super easy soup because it requires no slicing or dicing, only spicing. I developed this recipe when we moved to our new home in Calera, AL and I hadn’t made it to the grocery store for any fresh ingredients in a while. I looked in our pantry and combined all these ingredients in a pot (not being shy with the spices and herbs) and the result was what is now my husband’s favorite soup.
The only person I know that doesn’t care for this soup is my teenage son, and it’s probably just because he’s tired of it because it ended up becoming a staple in our home.
Red Lentil Soup
1 lb. red lentils (about 2 cups)
1-2 Tbsp. oil/butter
2 tsp. cumin seed
1 tsp. ground cumin
1 tsp. curry powder
2 tsp. ground coriander
2 Tbsp. dried onion flakes
1/2 tsp. ground turmeric
2 tsp. onion powder
1/2 tsp. garlic powder
2 Tbsp. dried parsley
2 pinches ground cayenne
7 cups water
When done, add: 2 Tbsp. lemon juice and 1 tsp. sea salt
Bring all ingredients (except lemon juice and sea salt) to a boil. Lower to a simmer and cook for at least 30 minutes, stirring occasionally. Add lemon juice and sea salt when done.
Optional: Add 1-2 cups fresh or frozen green peas for the last 10 minutes of cooking time.
Variation: Add 1-2 cups of chopped/diced tomatoes to make this soup more like Indian-style mulligatawny soup.