Zingy Red Lentil, Garlic, and Cilantro soup
This is a simple and delicious recipe from Tahini & Turmeric cookbook by Vicky Cohen & Ruth Fox.
Not only is it easy to prepare, but lentils are packed with nutrients! Super satisfying and full of flavor.
The recipe below is exactly as it is written in the cookbook, however, when I make it, I opt for half vegetable stock/half water, and I throw in fresh chopped spinach a few minutes before it’s finished.
I like to serve it with homemade pita chips crumpled in like crackers, or a thick piece of fresh bread.
Store in the refrigerator for up to five days, or in the freezer for up to a month.
Prep time: 15 minutes
Cook time: 45 minutes
Makes 2 quarts
1 pound dried red lentils
2 teaspoons sea salt
¼ cup extra-virgin olive oil
4 garlic cloves, minced
1 cup chopped fresh cilantro
⅓ cup freshly squeezed lemon juice
Spread the lentils on a clean surface and remove any small stones and other debris.
Transfer them to a fine-mesh colander and run them under water until it runs clear.
Bring 8 cups of water to a boil in a large soup pot.
Add the salt and lentils, lower the heat to medium, and cook the lentils until tender, about 20 minutes. Skim away any white foam from the surface and discard.
While the lentils cook, heat the olive oil in a small nonstick pan. Add the garlic and cilantro and cook over medium-high heat for 3 to 4 minutes, or until the cilantro starts to turn dark green. Set aside.
Once the lentils are cooked, add the cilantro mixture and lemon juice to the pot and stir well.
Lower the heat and simmer for 20 mins.