Melissa Clark’s Red Lentil Soup
Cozy Up with Melissa Clark’s Red Lentil Soup: A Flavorful & Easy Recipe
When the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. And this Melissa Clark’s Red Lentil Soup is a total winner! It’s packed with flavor, incredibly easy to make, and comes together in under an hour. This isn’t just any lentil soup; the blend of Mediterranean and Indian-inspired spices creates a uniquely delicious experience. We’ve been making this one on repeat!
This recipe strikes the perfect balance between healthy and satisfying. Red lentils cook quickly, making this a great weeknight meal. Plus, it’s naturally vegetarian and gluten-free, easily adaptable for vegan diets (see our FAQ below!).
What makes this soup special? The secret lies in the spice blend. Cumin, chili powder, and a touch of lemon juice (or sumac!) brighten up the earthy lentils, creating a vibrant and aromatic soup. The partial puréeing technique gives it a lovely texture – smooth enough to be comforting, but with enough lentil bits to keep things interesting.
Here’s what you’ll need to get started: Simple, wholesome ingredients you likely already have in your pantry. From aromatic onions and garlic to vibrant carrots and, of course, those beautiful red lentils. A good quality olive oil is key to building flavor from the start.
Get ready to enjoy a bowl of pure comfort! Scroll down for the full recipe.
Frequently Asked Questions
Is this soup vegan?
Yes! Simply substitute vegetable stock for the chicken stock.
Can I use different lentils?
While red lentils are recommended for their quick cooking time and creamy texture, you could use brown or green lentils. However, you’ll need to increase the cooking time significantly (around 45-60 minutes) and may need to add more liquid.
Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld together. Store it in an airtight container in the refrigerator for up to 3 days.
What can I serve with this soup?
A dollop of yogurt (dairy or non-dairy), a sprinkle of extra cilantro, or a side of warm crusty bread are all excellent choices. You could also serve it with a simple salad.
Can I adjust the spice level?
Definitely! Feel free to add more or less chili powder to suit your preference. A pinch of cayenne pepper would also add a nice kick.
Melissa Clark’s Red Lentil Soup
Ingredients
- 1 large onion peeled and diced
- 2 cloves garlic peeled and chopped
- 1 large carrot peeled and diced
- 3 T olive oil good quality
- 1 t ground cumin
- ½ t Kosher salt plus more to taste
- ¼ t ground black pepper
- ¼ t chili powder your choice; mild New Mexico variety used
- 1 c split red lentils masoor dal
- 4 c chicken or vegetable stock
- 1 T lemon juice or 1 t ground sumac
- 2 T cilantro finely chopped, or 2 T mint/2 t dried mint
Instructions
- Sauté the onion and garlic in the olive oil till wilted, around 3 minutes.
- Add the spices and sauté 2 more minutes till everything is reduced and aromatic.
- Add carrots, lentils and stock and simmer till the carrots are just tender, around 30 minutes.
- Transfer half the soup to a blender or use an immersion blender to purée so the soup is mostly a smooth even texture but still has lumpy bits.
- Add lemon juice or sumac and taste for seasoning; add more salt or chili powder as desired.
- Serve garnished with chopped cilantro or mint.
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