{"id":806,"date":"2015-03-23T18:29:47","date_gmt":"2015-03-24T00:29:47","guid":{"rendered":"http:\/\/vegetatingwithleslie.org\/?p=806"},"modified":"2025-02-20T19:57:28","modified_gmt":"2025-02-21T01:57:28","slug":"red-lentil-soup","status":"publish","type":"post","link":"https:\/\/vegetatingwithleslie.org\/?p=806","title":{"rendered":"Red Lentil Soup"},"content":{"rendered":"
\n
\"Red<\/a>
Red Lentil Soup, that “red, red, stuff…”<\/figcaption><\/figure>\n<\/div>\n\n\n

Red Lentil Soup is one of my great favorites. I used to enjoy a cup every day when I was making it regularly in the Cafe. <\/p>\n\n\n\n

It is delicious and has a long history of Middle Eastern and biblical associations. I always think of Esau so craving the “red red stuff” his younger brother Jacob cooked up that he sold his birthright for it.<\/p>\n\n\n\n

I admit, though, I am skeptical that the lentil “pottage” or stew Jacob made was anything like the red lentil soup I make. <\/p>\n\n\n\n

Red lentils turn kind of a beige color when cooked, and I add some fresh tomato and a bit of tomato paste to my soup to restore the color. Tomatoes were not available to the ancient Israelites. I also use carrots for some color, and they were available — but that’s still not enough to explain Isaac doubling the “red” in his description. Sumac, a popular Middle Eastern seasoning with a lemony flavor, is a possibility. On its own it has a “red red” hue, but it would require too much to get that memorable color in the soup itself.<\/p>\n\n\n\n

Still, I like to imagine the biblical scene when I am making Red Lentil Soup in my own kitchen and savoring the wonderful aroma.<\/p>\n\n\n\n

Red Lentil Soup Ingredients<\/strong><\/h3>\n\n\n\n

(Serves 8)<\/em><\/p>\n\n\n\n

    \n
  • Red lentils, dried, 1 lb.<\/li>\n\n\n\n
  • Extra virgin olive oil, 1\/4 cup<\/li>\n\n\n\n
  • Garlic, 2 tsp., minced<\/li>\n\n\n\n
  • Celery, 3 stalks, small diced<\/li>\n\n\n\n
  • Carrots , 3\u00a0medium, small diced<\/li>\n\n\n\n
  • Onion, 1\/2 lg Spanish onion, diced<\/li>\n\n\n\n
  • Plum tomatoes, 2-3, petite diced<\/li>\n\n\n\n
  • Tomato paste, 3 TB<\/li>\n\n\n\n
  • Water, 10\u00a0cups<\/li>\n\n\n\n
  • Lemon, juice of 1<\/li>\n\n\n\n
  • Sea salt, 1 TB<\/li>\n\n\n\n
  • Cumin, 1 TB, slightly rounded<\/li>\n\n\n\n
  • Hot paprika, 1\/2 tsp. (or more, to taste)<\/li>\n\n\n\n
  • Cilantro, 1 bunch, chopped<\/li>\n<\/ul>\n\n\n\n

    Red Lentil Soup — The Process<\/h3>\n\n\n\n
      \n
    1. Petite dice washed celery, onion and carrots.<\/li>\n\n\n\n
    2. Saut\u00e9 minced garlic in olive oil. When softened, add diced veggies.<\/li>\n\n\n\n
    3. When veggies are cooked, add lemon juice, tomatoes, water and seasonings.<\/li>\n\n\n\n
    4. Bring tomatoes, veggies and water to a boil.<\/li>\n\n\n\n
    5. Add prepared lentils.<\/li>\n\n\n\n
    6. Cook soup until beans are tender.<\/li>\n\n\n\n
    7. Check seasoning and consistency and adjust if needed.<\/li>\n\n\n\n
    8. Stir in chopped cilantro and serve.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

      Red Lentil Soup is one of my great favorites. 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