This hearty, spice-kissed lentil soup is inspired by flavors of Indian dahl yet feels right at home on any table. Red lentils simmer with warm spices—cumin, coriander, turmeric, and chile powder—until tender and flavorful, creating a soup that’s nourishing, comforting, and deeply satisfying. With a kick of jalapeño for heat (optional) and the natural sweetness of carrots and onions, it’s a balanced dish that’s as healthy as it is delicious. Make a big batch: it keeps beautifully in the freezer and tastes even better the next day. Serve with a kale or microgreens salad for a nutrient-packed meal, or enjoy with crusty bread or croutons for added crunch.
INGREDIENTS:
4 tablespoons olive oil
1 teaspoon cumin seeds
2 medium onions, chopped
4 garlic cloves, crushed and minced
4 carrots, chopped
2 stalks celery, chopped
1 jalapeno pepper, minced (if desired)
1 1/2 teaspoons chile powder
1 teaspoon turmeric
2 teaspoon ground coriander
2 bay leaves
12 ounces red lentils, washed and sorted
10 cups vegetable stock
Salt and pepper to taste
Croutons (made from whole-grain bread)
Fresh cilantro sprigs, optional
METHOD:
Heat olive oil in a large stockpot over medium heat. Add cumin seeds and cook until they begin to sizzle and pop, about 30 seconds.
Stir in onions and cook until softened and golden, about 8–10 minutes. Add garlic, carrots, celery, and jalapeño (if using), and sauté for another 8–10 minutes until vegetables begin to soften.
Add chile powder, turmeric, coriander, and bay leaves. Stir and cook for 1 minute until fragrant.
Add lentils and vegetable stock. Stir well, bring to a boil, then reduce heat to low. Cover partially and simmer gently until lentils are tender and soup is slightly thickened, about 45–60 minutes. Stir occasionally to prevent sticking.
Remove and discard bay leaves. Allow soup to cool slightly. Blend most of the soup using an immersion blender or a countertop blender in batches, leaving about 1 cup of lentils whole for texture.
Return to pot, rewarm gently, and adjust seasoning with salt and pepper. Ladle into bowls and garnish with whole-grain croutons and cilantro, if desired.
YIELD: 12 servings
To freeze soup, place cool soup in 1-quart freezer bags. Add a label with contents and date. Lay bags flat on a baking sheet in the freezer until frozen. Remove the baking sheet. Now you can easily stack the frozen bags. When ready to thaw, place in a bowl of cold water for about an hour or until slushy.
