Red Lentil Soup

Wednesday, April 06, 2016

This is one of our favorite winter warmer meals for when you just need to feel full and cozy. Because the lentils have such a "meaty" taste, i like to play off that by using other smokey flavors.

I know in America soups are generally served as a side but a healthy helping of this (preferably with some crunchy homemade bread) will leave you full and satisfied!


  • About 3 cups red lentils
  • About 6 cups stock (i used half veg, half "chicken" but you can just use veg if you prefer)
  • Smoked Paprika
  • Smoked Salt
  • Mirepoix (about 2:1:1 onion, carrots, celery but don't stress if its more like 1:1:1.. who cares?)
  • Optional topping: "bacon bits"

What to do with it all:

Heat some olive oil (medium/low) in a deep pan and add your mirepoix, stir until its all coated in the oil. Add your seasoning and stir. Once your onions have begun to soften and become fragrant, stir in your lentils and let them soak up the flavors for a few minutes (i don't soak mine prior because... well, no need) before adding the stock.

Add enough stock so that once stirred, everything is suspended without too much excess liquid. I like to add more as the lentils soak it up so that i can keep my soup fairly thick. Turn it up to medium heat and let it bubble. Stir as you go so you don't get burnt lentils. 

Test a carrot to see if its soft and thats when i remove it from the heat and let it cool a little before blending. If you're using an immersion blender, be sure to keep it immersed fully; if your soup isn't deep enough in the pan then transfer it to a blender.

Taste your soup, season again and reheat as needed and serve!


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