CookBook series: Spicy Red Lentil Soup

Hey guys, how is your March going for you so far? Can’t believe this quarter is going by so quickly!

I’m enjoying a week’s long Spring Break and I’m taking some time off to share what I’ve been up to before my break started.

So about three weeks ago, my boyfriend and I decided to be more sensitive and have a meat consumption awareness between us. We took it to the next level towards the issue of animal cruelty for consumption by deciding to respond to the issue by being vegetarians for a week. I’ll be sharing some recipes that is not only vegetarian but surprisingly delicious and healthy!

Here is one of my new favorites that can perk your taste buds be it for lunch or dinner, any day!

Cookbook series: Spicy Red Lentil Soup

Vegan+Vegetarian friendly (serves 6)

photo (22)

  • 1 cup red lentils
  • 1 tsp. salt
  • 1 15-oz. can diced tomatoes
  • 2 Tbs. minced fresh ginger
  • 1 Tbs. vegetable oil
  • 2 cloves garlic, minced (2 tsp.)
  • 1/2 15-oz. can light, unsweetened coconut milk
  • 1 Tbs. tamarind concentrate or paste, optional
  • 1 Tbs. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. turmeric powder
  • 1 small jalapeño, stemmed, seeded and minced or subst with 2 small Thai Chili
  • ¼ cup chopped cilantro
  1. Rinse lentils and combine with salt and 5 cups water in large saucepan. Cover, and bring to a boil. Reduce heat, and simmer, partially covered, 20 to 25 minutes, or until lentils are tender. Blend lentils with whisk for rustic texture, or purée in food processor for creamier feel.
  2. Purée tomatoes and ginger in a blender or food processor until smooth. Set aside.
  3. Heat oil in large pot over medium heat. Add garlic, and cook 30 seconds, or until just golden, stirring often. Add tomato mixture, coconut milk, tamarind if desired, coriander, cumin, turmeric and jalapeño/thai chili. Simmer 15 minutes, stirring occasionally.
  4. Stir in lentils, and simmer, partially covered, 20 minutes. Season with salt and pepper if desired. Sprinkle with cilantro, and serve.

Tip: Skip the puree and serve the soup with the lentils whole. It’s just much more meatier and hearty without going through the extra step of pureeing. Of course, if you like your soup to be smooth, feel free to do that.

Serve with one to two slices of toasted bread or naan bread. Dipping and soaking my bread into this Spicy Red Lentil Soup is just what I needed on a lazy Saturday.

This recipe was adapted from Vegetarian Times. I reduced the coconut milk to half a can and switched up the Jalepeno with Thai Chili just because I have some. Works fine with Thai Chili or any other chili I’m sure.

Let me know what you think of the soup once you’ve tried out the recipe!

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