Red Lentil Soup

Red Lentil Soup


  • 4 tablespoons olive oil
  • 2 large onions, chopped fine
  • 6 garlic cloves, minced (2 tablespoons)
  • 3 cups of red lentils
  • 4 tablespoons of ground cumin
  • 1 (28 ounce) can chopped tomatoes with juice
  • 2 tablespoons agave nectar or honey
  • 6 bay leaves
  • 14 cups vegetable broth
  • 2 tablespoons red wine vinegar
  • Nonfat sour cream or plain Greek yogurt (dollop for each bowl)

Heat the olive oil in a large soup pot

Add the chopped onion and saute until soft. Add the minced garlic and saute a minute longer

Sir in the lentils and cumin and cook for one minute or until you can smell the cumin and the lentils are well coated

Stir in the agave nectar or honey, bay leaves and 14 cups of vegetable broth and bring to a broil

Season with salt and pepper

Cover the soup and reduce heat to medium low and simmer for 20 minutes or until the lentils are soft and falling apart and soup has thickened up

Add the canned tomatoes and continue to cook for another 15 minutes (tomatoes have an inhibiting effect on the lentils softening).

Add a little more broth to the soup if it is too thick

When done, remove the bay leaves, stir in the wine vinegar, and serve with dollops of sour cream or yogurt.

RecipesSuzanne Saxe-Rouxsoup