red lentil soup with lemon

two weeks until the end of charrette.  in order to stockpile some food reserves and rely on unsatisfactory food from the rmc, i made several soups and froze them for easy

meals.  i actually already made this soup twice and ate it all twice before it ever made its way into the freezer, that is how tasty it is.  i love how red lentils have a naturally beautiful fall color and love that they cook up in no time even more.  i have made this soup with various types of vegetables as the base but like to keep the colors in the same family for a more beautiful result.  the turmeric and lemon are a very tasty match in a bowl indeed.

red lentil soup with lemon and turmeric

adapted from in the kitchen with a good appetite. (if you read the nytimes column good appetite, you popularly have already bought this book)


1 largeish yellow onion diced

3 cloves garlic minced

1 large or 2 small sweet potatoes diced

3 large carrots diced

2 cups red lentils, picked through and rinsed

1 tbsp ground turmeric

1/2 tsp cumin

good pinch of cayenne pepper

2 tbsp tomato paste (i did not have any and the end result was fine)

2 quarts veggie stock (or chicken if you eat it)

juice of 1 lemon

garnish greek yogurt and/or diced avocado


in your soup pot, saute the onion in a few glugs of olive oil until soft.  add the remaining veggies and garlic and saute until the garlic is toasty.  add the spices and tomato paste and cook until fragrant.  season and then add the lentils and stock.  bring to a simmer and cook until the lentils are falling apart and the vegetables are soft.  blend the soup in batches in a standard blender or use your stick blender until smooth.  off the heat, add the lemon juice, tasting as you go.  season again, if needed.  serve with a dollop of yogurt and some avocado and a good appetite.


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