Some of my favorite childhood memories are of going on “lunch dates” with my mom. She would pick me up from kindergarten and together we would enjoy lentil soup, fresh-baked bread, and (if I finished my soup) smoothies. This soup is a recreation of that Lebanese restaurant’s famous lentil soup. It tastes rich and exotic, but it is super easy to make and always feels like a hug in a bowl. Add kiddos (or just a quiet moment with a spoon) & enjoy!
- 1 Cup – Red lentils
- 5 Cups – Low sodium Chicken/Vegetable broth (Or my favorite, Low sodium Chicken-less chicken stock by Imagine foods, available at Whole Foods)
- 1 teaspoon – Salt (to taste)
- 1/4 teaspoon – Black Pepper (to taste)
- Pinch – Cayenne Pepper
- 14.5 Oz. – Tomatoes (canned diced), drained
- 1/2 Cup – Carrot, diced
- 1 – Onion (medium-sized), diced
- 2 Tablespoons – Cumin (ground)
- 1/4 teaspoon – Coriander
- Garnishes (Optional) – Parsley, Olive Oil, Lemon Juice
- Put a large pot on your stove. Add lentils and stock, then turn on medium high heat.
- Start dicing up your veggies! Once prepped, add tomatoes, carrots, onion, black pepper, and salt directly into the pot as soon as they are ready.
- Bring the soup to a boil and then reduce the heat so the soup can simmer for 15 minutes.
- Once the lentils are soft (almost mushy), turn off the heat. Add the cumin and coriander. Then puree the soup with an immersion blender (or carefully blend it in batches) until smooth.
- Return the soup to the pot. Turn on medium high heat and cook for an additional 3 minutes. Add additional salt and pepper to taste, then serve garnished with parsley, a drizzle of olive oil, and a squeeze of lemon juice (if you like). Enjoy!
What are your thoughts/reactions? Did the soup feel like a hug to you too? Share your feedback in the comments section below!