I’ve been trying to figure out how to eat the red lentils I hoarded during the first covid shutdown. I didn’t grow up eating lentils, so they’re a bit foreign to me and subsequently to my kids. Regardless, the expiration date for my bags of lentils is coming up, so I’ve been experimenting. After many rejections, we finally have a winner recipe- a hybrid of lentil soup and tomato bisque.
Creamy Red Lentil and Tomato Soup
- 2 tbsp butter
- 1 onion chopped
- 1 tsp salt
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/4 tsp ground cinnamon
- 1/4 tsp pepper
- 1 tbsp tomato paste
- 1 tbsp sugar
- 1 tbsp minced garlic
- 3 14.5 oz cans diced tomatoes
- 1 cup red lentils rinsed
- 4 cups chicken or vegetable broth
- 1 1/4 cup water
- 1 cup heavy cream
- juice from one medium-sized lemon
- optional fresh cilantro for garnish
Melt butter in a dutch oven or a large saucepan over medium heat.
Add onion and salt. Cook until onions are softened.
Add coriander, cumin, cinnamon, pepper, tomato paste, sugar, and garlic. Cook for a couple of minutes.
Add red lentils, tomatoes, broth, and water and bring to simmer. Simmer for about 15~20 minutes while stirring occasionally.
Puree soup with an immersion blender or a regular blender. If using a regular blender, blend in several batches, filling the blender only halfway at a time. Return soup to the pot.
Add lemon juice, heavy cream, and more salt to taste. Serve with toasted sourdough and enjoy.