Red Lentil Soup

Red lentils are excellent for thickening soup.

This humble Canadian-grown legume is loaded with nutritious flavour, and since they’re split and hulled they easily break down into a smooth purée as they simmer.

Red lentils are one of the most iconic ingredients in Indian cooking, so they’re often paired with the complementary flavours in this recipe. 

- SERVES 6 TO 8

2 tablespoons (30 mL) of coconut oil

1 tablespoon (15 mL) of curry powder

1 tablespoon (15 mL) of turmeric

1 tablespoon (15 mL) of cumin seeds

1 tablespoon (15 mL) of fennel seeds

1 tablespoon (15 mL) of coriander seeds

¼ teaspoon (1 mL) of red chili flakes

2 onions, diced

4 cloves of garlic, minced

1 ½ cups (375 mL) of red lentils, rinsed

4 cups (1 L) of low-sodium vegetable stock or water

A 14-ounce (400 mL) can of coconut milk

A 5-ounce (142 g) container of baby spinach

The zest and juice of 1 lemon

½ teaspoon (2 mL) of salt

In a large pot over medium heat, melt the coconut oil.

Add the curry powder, turmeric, cumin seeds, fennel seeds, coriander seeds and chili flakes. Stir as their flavours brighten and intensify, just a minute or two.

Add the onions and garlic and continue to stir and cook until the onions are soft and translucent. Stir in the lentils, vegetable stock and coconut milk. Bring to a furious boil, then reduce the heat to a slow, steady simmer. Cook until the lentils are tender, 15 minutes or so. Remove from the heat.

If you prefer a smoother soup, vigorously whisk the soup to break down the lentils. For an even smoother texture, purée the works in a blender or with an immersion blender. At the last second, stir in the spinach until it wilts. Season with the lemon zest, lemon juice and salt.