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Red Lentil Soup – The Best Soup for the Winter Months

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Today it is a rainy day in California and it is quite cold, so I decided to make my popular red lentil soup again. That’s a great soup for a cold winter’s day. I had that soup for a birthday dinner and everyone loved it. Red lentils are softer than regular lentils and don’t need to cook for hours. Minimum cooking time is 20-30 minutes but I prefer the soup a bit more mushy. If you want you can even puree the soup with a mixer.

red lentil soup

Ingredients Red Lentil Soup

(serves 4-6)
1,5 cups red organic lentils
2 tbsp olive oil
2 tbsp tomato paste (concentrate without spices)
1 small red onion
5 spring onions
1 leek
2 carrots, medium size
1 quarter celery root
2 celery stalks
1 cube vegetable broth eg from Rapunzel
3-4 savoy cabbage leaves
3-4 tbsp chopped parsley
3-5 cups water
salt and fresh grated black pepper to taste

Cooking Instructions Red Lentil Soup

– Wash and clean all vegetable very well.
– Chop onion and slice spring onions.
– Cut celery root in small cubes, slice leek, celery stalks and carrots.
– Saute onions in olive oil, then add the lentils and blend with oil.
– Add about 2.5 cups water at least, then add all vegetable, the broth and tomato paste. Stir well until all ingredients are well mixed.
– After 15 minutes add chopped savoy cabbage leaves.
– Let simmer on low heat for 30 minutes at least. If you like the ingredients softer let it boil another 30 minutes.
Add more water if the soup gets thick, and it will get thick. Add some salt and grate some pepper.

Add parsley 2 minutes before serving. Serve with fresh bread and butter.

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