There’s something incredibly comforting about a good soup, and this soup is one of our stalwarts. Red lentils are widely available in most grocery stores, but especially cheap at Trader Joe’s – plus, it’s a no guilt meal. Skip the pita if you’re trying to skimp on carbs, but I made a mess of whole wheat pita to accompany this.


(serves 4)

1 1/4 cups red lentils, rinsed and soaked for 15 minutes
1/2 cup minced onion
1/2 cup chopped celery
1/2 cup chopped carrot
1-2 T olive oil
4 cloves garlic, minced
4 cups chicken stock (sub in vegetable stock if you prefer vegetarian or vegan)
2 cups water
2 T turmeric
2 t cumin
1 bay leaf
1 lemon
2-3 T chopped flat-lead parsley
Kosher salt and pepper to taste

Heat the oil in a large pot (I use an enamel-covered cast iron Dutch oven). Add your mirepoix, and cook for 10 minutes. Add the garlic, and cook for 30ish seconds. Add the lentils, spices, water and stock, and cook uncovered for 20 minutes. Remove the bay leaf, ladle into a bowl, and top with lemon juice and chopped parsley. Serve with pita. Or don’t. Your call.

Feeling adventurous enough to make your own pita? I’ve got you covered.

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