Red Lentil Soup -Quick, Easy, & Cheap!

This is one of my favorite recipes. It is perfect for those busy weeks when every project is due and there is a test in every class. The best thing about this recipe is not only is it REALLY cheap to buy all the ingredients but you can make it in the microwave. From beginning to end it should take you less than 30 minutes and yield 4 servings. This soup freezes wonderfully!

You’ll need…
2 T butter (or margarine)
1 white or yellow onion, finely chopped
1 large carrot, grated
1 celery stalk, finely chopped
1 bay leaf
1 cup red lentils*
5 cups chicken or vegetable stock, hot

To garnish:
Chopped cilantro
Plain yogurt
Salt & pepper

1. Place the butter, onion, and celery in a large microwave safe bowl. Cover and cook on high for 3 minutes.

2. Add the carrot, bay leaf, lentils, and hot stock. Cover and cook on high for 15 minutes, stirring halfway through.

3. Allow to remain in the microwave for 5 minutes undisturbed. CAREFULLY remove the bowl and remove the bay leaf.

4. Puree the soup in a blender or food processor in small batches.** If you don’t have either of these, you can push the soup through a strainer.

5. Stir the soup again and dish into serving bowls. Salt and pepper to taste. Return to the microwave to re-heat to a desired temperature.

6. Add 1 tablespoon of chopped cilantro*** and stir in. Top with a dollop of plain yogurt (or sour cream if you prefer) and garnish with a sprig of cilantro to make it all pretty.

* Red lentils are important in this dish. I would not recommend substituting another type of lentil. I have seen them in the bulk food section at Mama Jeans but the cheapest place I have found them is at the Latino market on St Louis Street. They are sold under the name Ziyad and are $3.69 for a one pound bag. (a one pound bag contains approximately 2 cups).

** Learn from my mistake! When blending hot ingredients it is really important that you physically hold the lid down with a towel. Adopt this tip or commit to cleaning hot soup off the ceiling for years to come.

*** I know that everyone isn’t crazy about cilantro but it is really important for the flavor of this dish. It adds depth and without it the soup’s flavor is flat. But, if you would rather not try it with the cilantro, fresh chives would be the next best thing.

ENJOY and let me know what you think! With this recipe, and any recipes in the future, if you do a nutritional analysis on it, please post your results in the comment section!