My father’s first cousin lived in Ethiopia in the 1980’s where her husband served as an ambassador from Jamaica. She taught me how to make these lentils shine in East African style. The result is very different than French Lentil Soup but no less beguiling. Red Lentil Soup is a great dish to welcome in any season!
Red Lentil Soup
- 4 Cups Water
- 2 Large Garlic Cloves
- 1 Cup Red Lentils (they are orange in color)
- 2 Tablespoons Olive Oil
- 1 Tablespoon Better Than Bouillon Chicken Stock or Vegetarian Chicken Stock
- 1 tsp Fresh Grated Ginger Root
- 1 tsp Fresh Grated Turmeric Root
- 1/4 tsp Thyme
- 1/4 tsp Real Salt
- 1/4 tsp Seasoned Salt
- 1/4 tsp Cumin Seeds (ground)
- 1/8 tsp Fennel Seeds (ground)
- Dash Cayenne Pepper
Rinse lentils being careful to remove any debris. Chop garlic finely. Crush cumin and fennel with a mortar and pestle or in a coffee grinder specifically designated for spices. (Don’t contaminate your next cup of coffee!) Combine all ingredients in a medium sized pot on high heat, watching to ensure it does not boil over. Once boiling, reduce heat to low and let cook for at least one hour. The Red Lentil Soup consistency will be thick, this is a hearty soup. Pair it with a gorgeous Broccoli Salad. Happy, healthy life!
My entire family loves red lentils. This recipe has a nice floral, bright flavor and it was a great dinner for our Meatless Monday!
Thanks Marta, I too love the flavor and it’s easy to prepare.
Just made your Red Lentil Soup and it was an absolute winner! So warm, hearty, and comforting – it’s definitely going to be a regular in my meal rotation. Thank you for sharing this delightful recipe xx
I’m so happy you enjoyed it – thank you Kerri!
We had a cool snap over the past few days so I made your soup and it hit the spot perfectly. Thank you!
We’re having a little rain today too – so strange! So glad the recipe came in handy Jazz.
I’m always looking for ways to up my protein intake and this soup definitely satisfies that! This soup was so good and easy to make. I can’t wait to have it again!
Lentils are an awesome plant-based protein. So glad you liked the soup Marcus!
I love me some lentils. I made this with green lentils because that’s all I had and it was just as good.
I love the too Dee particularly because they cook so fast. I’m not surprised the green tasted good with these flavors – thank you!
I love your lentil soup! It was filling, warming and flavourful. I am adding this to my vegetarian menu asap!
Thank you Jen, it is really quick but oh so satisfying!