Red lentils are the easiest of the lentils to cook, requiring only about 15 minutes in the saucepan. And this is the most simple soup to make use of those red lentils- it’s hearty, healthy, and delicious, brightened by the orange zest, which makes a bright counterpart to the earthy lentils. This recipe originally posted two years ago, during my first winter on Maui. I needed all the cozy I could get in the colorful, drafty house that I shared in Makawao.
easy red lentil soup
2 cups red lentils
4 cups water
2 tbsp coconut oil
½ cup sliced onion
2-4 cloves of garlic, chopped
1 tsp fresh grated ginger (or ½ tsp dried ground ginger)
2 cups broth (or simply more water)
¼ cup soymilk
1 tbsp dark miso
1 tsp orange zest (optional but surprisingly delish)
pinch each cayenne, black pepper, caraway, and nutmeg
- Add lentils and water to a saucepan. Bring to a boil, lower heat and cook until soft, about 15 minutes.
- In a skillet, heat olive oil and saute the onion and garlic until browned (add the fresh ginger too, if using)- about 15 minutes. Add the cooked onions, garlic, broth, soymilk, miso, zest, and herbs & spices to the lentils and simmer for 10 minutes longer at very low heat. Serve with brown rice and steamed greens or maybe some nice garlic bread and sauteed veggies.