Now I know that summer is approaching and tis' not the season for soups and stews however, I sometimes like to add it to the menu; even during the summer season. There's something warm and comforting about a good bowl of soup. So here I am with a homemade red lentil soup recipe that I found on the back of a red lentil package. I should mention here that I usually am not one to actually make a recipe from a package (for whatever reason), but this one appealed to me. For one, it was easy and two, I love creamy bean soups. There is a canned variety of split pea soup that my hubby and I both enjoy, and this reminds us both of that (but better!). Give this a try folks, even in this nice warm weather. It will sure bring comfort to your soul.

Adapted from the "red lentil soup" recipe on the "NuPak" red lentil package. From the Shah Trading Company.

Serves 4

  • 1 tbsp extra virgin olive oil
  • 1 medium onion, finely chopped
  • 6 garlic cloves, minced
  • 1 tsp ground cumin
  • 1/2 tsp ground sage
  • 1 bay leaf
  • coarse salt and freshly ground black pepper
  • 1 cup red lentils, rinsed
  • 3-1/2 cup low sodium chicken broth
  • 3 cups water
  • 2 tbsps fresh flat leaf parsley, chopped

1. Preheat a medium sized pot, on medium high heat, add in the oil, onion, and minced garlic. Saute for 1-2 minutes.

2. Add in the ground cumin, ground sage, bay leaf, salt and pepper. Cook for another minute. Then add in the rinsed red lentils, chicken broth, and water; stir to combine. Once it comes up to a good simmer, lower the temp to low-medium. Gently simmer for 30-45 minutes, stirring occassionally. The soup should thicken and you should see a lot less water.

3. Once cooked, turn the heat off and remove the bay leaf. Stir in the fresh chopped parsley, taste for seasoning. Serve warm with a light green salad, and warm naan bread.

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