It’s Soup Season!

October 20, 2010 at 4:00 am 19 comments


Yes…it’s soup season! There is nothing better on a cool autumn day than some delicious steamy soup, paired with a crisp green salad, and warm bread. I was searching for a new soup recipe and found a goodie that I can’t wait to share with you. I’ve made it 3 or 4 times in the past month and it’s super easy.

I  like it because it’s a “pantry soup”. It’s made with items that you normally have in your pantry or fridge anyway…making it a great “I have no idea what’s for supper” meal. The next day, I like to use the leftovers to something else. Last time, I added it to a stir-fry mixture with a little drizzle of Trader Joe’s yellow curry and it was delicious!

We like to top it with avocado, cilantro, raw goat cheese cheddar, brown rice…yes, I love toppings. Toppings are fun. They give soups a completely different texture and texture is good.

Lastly, here are a few of my favorite soups for the fall/winter:

Curried Split Pea
Sweet Potato, Squash, and Apple
Sweetcorn and Potato Chowder
Honey Baked Lentils (not technically soup, but it acts like one!)

Without further ado, here is is. You must make this. Yum.

Red Lentil Soup with Lemon
Serves 4 (Matt and I had 2 helpings and Bella had 1).

3 tablespoons olive oil, more for drizzling
1 large onion, chopped
2 garlic cloves, minced
1 tablespoon tomato paste (I’ve also used diced tomato or marinara sauce)
1 teaspoon ground cumin
1/4 teaspoon kosher salt, more to taste
1/4 teaspoon ground black pepper
Pinch of ground chili powder or cayenne, more to taste
1 quart vegetable broth
1 cup red lentils
1 large carrot, peeled and diced
Juice of 1/2 lemon, more to taste
3 tablespoons chopped fresh cilantro.

1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne, and sauté for 2 minutes longer.

3. Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partially cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

4. Using an immersion or regular blender or a food processor, purée half the soup then add it back to pot. Soup should be somewhat chunky.

5. Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

Recipe credit: New York Times

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Entry filed under: Lentils, Soup.

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19 Comments Add your own

  • 1. Carey_PA  |  October 20, 2010 at 9:54 am

    Ohhh that sounds goooood! I’m definitely going to have to try that. And I love “toppings” too.

    You know I love goat cheese but I’ve never seen goat cheese cheddar? Where would one find that?

    Thanks!

    Reply
    • 2. Sara  |  October 20, 2010 at 11:29 am

      Carey…we get it at Whole Foods, but you can usually find it at your local health good store. If not, ask them to order it! Alta Dena is a good brand or Greenfield Farms.

      Reply
  • 3. Jenna  |  October 20, 2010 at 11:11 am

    Sounds really good!! I’m definitely going to try the Sweet corn and Potato Chowder!

    Reply
  • 4. Sara  |  October 20, 2010 at 11:26 am

    Jenna…that one is Bella’s favorite! 🙂

    Reply
  • 5. leslie richman  |  October 20, 2010 at 11:34 am

    Mmm sounds yummy!

    Reply
  • 6. Kristin  |  October 20, 2010 at 3:06 pm

    This looks/sounds delish! I will be trying this very soon!

    Reply
  • 7. Amber  |  October 20, 2010 at 6:27 pm

    I’m making a tweaked version of it right now with left over French dip meat and stock.

    Reply
  • 8. angela  |  October 20, 2010 at 9:13 pm

    cant wait to try this one!! thanks!!

    Reply
  • 9. Khrista  |  October 20, 2010 at 10:51 pm

    Must try this! YUM! I LOVE SOUP!
    I love lentils too!
    Just posted that Pumpkin Soup recipe to my blog today! 🙂
    http://runyenfamily.blogspot.com/2010/10/pumpkin-soup.html

    Reply
    • 10. livelightly  |  October 21, 2010 at 1:17 pm

      Thanks for posting it Khrista…it looks so yummy! I would have to substitute non-dairy options, but I think it would still rock.

      Reply
  • 11. Khrista  |  October 20, 2010 at 10:57 pm

    Oh! We had the Sweet Corn and Potato Chowder just last night! 🙂 Funny! 🙂

    Reply
  • 12. flo  |  October 21, 2010 at 1:13 pm

    yum. would also be good with quinoa… or chickpeas.

    Reply
    • 13. livelightly  |  October 21, 2010 at 1:17 pm

      Flo…yes! That’s why I love soups, you can pretty much throw anything in and it still tastes great! Quinoa is so easy too…just throw it in!

      Reply
  • 14. Joy  |  October 21, 2010 at 1:22 pm

    I made this for my family last night and it is amazing! Everyone loved it. Thanks!!

    Reply
  • 15. kr  |  October 27, 2010 at 2:37 pm

    Love these simple dishes. I think I have all the ingredients..it’s going on the list!

    Reply
  • 16. Vera  |  October 29, 2010 at 6:20 pm

    I made this last week and everyone from my 8 month old on up loved it. Thank you!

    Reply
  • 17. Andrea  |  November 6, 2010 at 11:37 am

    I am in the mood for soup now, thank you!

    Reply
  • 18. angela  |  January 18, 2011 at 4:58 pm

    so totally just bought red lentils for the first time. don’t know how i found you, girl, but i’ve spent the better part of my afternoon perusing your blog(s) and others you’re linked to… a soul sister who’s living out some of my secret lifestyle fantasies. 🙂 thank you for the recipe and the inspiration!

    Reply
  • 19. Francesca  |  December 30, 2012 at 7:20 pm

    This recipe is soooo delicious and easy to make! It was a huge hit among the whole family including a rather picky 4 yr. old. I look forward to trying some other soup recipes… Tis the season! Thanks!!!!

    Reply

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