Are you ready for the change of season? This easy red lentil soup is a perfect fall soup. Red lentils are hearty and taste very different from the more traditional brown lentil. They have the consistency of split peas but with a milder and sweeter taste. Although I frequently make my own recipe for Egyptian spiced red lentil soup, today I'm sharing a recipe that I tasted at my friend Seraphine's house..Her recipe is a little chunkier than mine and has completely different seasoning and vegetables.
Have you cooked with red lentils before? Satisfying, soothing, and filling are synonyms I would use to describe red lentil soup. The lentils are easy to work with and are a healthy ingredient that is fast and easy, full of fiber, supplies healthy proteins ( 17 grams per cup) , low on the glycemic index, and have lots of antioxidants. Red lentils cook quickly , so there is no need to soak them in advance. Actually the red lentils look orange and then turn a golden color while cooking.
|uncooked red lentils: a rich orange color|
Where do you buy red lentils? In any ethnic ( Indian, Middle Eastern) store, health food store, Trader Joe's , and in the "Goya foods" section of most supermarkets.
Vegan, gluten free, hearty and tasty!! This satisfying soup is a winner!
Thank you Seraphine for serving me this soup and sharing the recipe..
Seraphine's Red Lentil Soup Recipe
16 oz. lentils, washed well
2 carrots, chopped into small chunk size pieces
1 onion, diced
2 stalks celery, diced
Bunch fresh parsley, chopped fine
Salt and pepper to taste
6 cups water ( or vegetable broth)
Directions: Add all ingredients to washed lentils. Cover with the water or broth combination, adding more water as necessary while cooking. Cook till lentils are tender, about 30 minutes . Serve immediately.. or tastes even better the 2nd day!
Shared on some of the following blog carnivals: Blog Carnivals including Souper Sunday
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