My sister-in-law makes this soup and it’s the kind of recipe that everyone who tastes it asks for. This lentil soup is so delicious and especially hits the spot on a cold winter day.
Saute 2 chopped onions in 2 tsp. olive oil
Add 3 garlic cloves,
2 tsp. ground cumin,
1/2 tsp. paprika,
1/2 – 1 tsp. cayenne pepper.
Cook for 1 minute.
Add 7 cups chicken broth,
1 1/2 cups dry red lentils (rinse first),
2 Tbsp. tomato paste,
1 bay leaf.
Cover and bring to a boil, stirring occasionally.
Reduce heat and simmer 25-30 minutes or until lentils are tender.
Discard bay leaf.
Blend half the soup in the blender until smooth.
Return to saucepan and stir in 1 can evaporated milk.
Simmer 5 minutes longer until hot.
Add salt and pepper.
Garnish with fresh cilantro.
If you are looking for a lentil soup that is less spicy and has more vegetables, my healthy lentil soup recipe is delicious as well.
[...] the lunches, the list is mostly soups, (Pumpkin Soup, Minestrone, Black Bean, Mushroom Cheddar, Lentil Soup, Tomato etc.), Bean Casseroles, and [...]