Eastern European Red Lentil Soup

Eastern European Red Lentil Soup

Eastern European Red Lentil Soup

I used this recipe for Eastern European Red Lentil Soup from the Vegetarian Times website for dinner last week. Have I mentioned how much I ADORE red lentils. I remember the first time I tried them for this Curried Red Lentil Soup recipe. Since then I’ve discovered many more ways to use them. If you search “red lentils” on my blog search engine you’ll find many more recipes using this amazing ingredient. I can’t believe that there was a moment in my life when I didn’t eat red lentils. I work them into as many recipes as possible now and I encourage you to try them out as well. Don’t be afraid of them! Eat this soup with a couple slices of nice crusty wheat bread. You know, just to overload on carbs and starch and everything that is good and glorious in this world.

Eastern European Red Lentil Soup
2 Tbs. olive oil
1 large red onion, finely chopped
3 cloves garlic, minced
1½ cups red lentils
2 Tbs. ground cumin
2 15-oz. can chopped tomatoes with liquid
1 Tbs. honey
3 bay leaves
6 cups vegetable broth or water
1 Tbs. red wine vinegar
½ cup plain low-fat yogurt

1. Heat oil in large saucepan over medium heat. Add onion and garlic, and sauté 5 minutes, or until soft.
2. Stir in red lentils and cumin, and cook 1 minute, or until cumin is fragrant and lentils are coated with oil.
3. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups vegetable broth.
4. Season with salt and pepper, and bring to a boil.
5. Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick.
6. Add a little water to thin soup, if necessary.
7. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.

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