Creamy Red Lentil Soup

When the weather changes all I want is a big bowl of soup a warm and creamy soup, specifically a hearty lentil soup. Every time rain begins to fall in Jerusalem and it starts getting cold I have a craving for this soup. I first posted this recipe just over seven years ago when I first started The Katamon Kitchen, it actually was the first recipe I ever posted on this blog! I'm actually typing this post as it pours in Jerusalem. 

This recipe is perfect for this week's #soupsunday because this week we read Parshat Toldot. We learn that Yaakov was cooking a red lentil stew and Esav traded his birthright for a bowl of the lentil soup. 

Rich in fiber, iron, and protein, lentils should definitely become a pantry staple in your house and if you don’t have a blender don’t worry this soup is delicious either smooth or chunky. 

The original recipe is topped with lemony tachina, but this time I topped my big bowl of soup with a dollop of rich labne or you can use Greek yogurt for that tart creamy finish. 

Creamy Red Lentil Soup 

1 Tbs olive oil 

1 medium onion, finely diced

2 small carrots, peeled and finely diced

Salt

2 cloves garlic, minced

2 tsp paprika 

1/2 tsp cumin 

1/2 tsp turmeric

1/4 tsp cinnamon 

1 Tbs tomato paste

6 cups of water

1 1/2 cups dried red lentils 

1 tsp lemon juice 

Optional Toppings 

Labne/Greek yogurt 

Cilantro 

Heat oil in a large pot over medium-high heat. Add onion, carrots, and a big pinch of salt and sauté for 5-8 minutes. Add garlic and spices and cook for another minute. Then add the tomato paste and cook for a minute or so until the tomato paste takes on some color. Add the water being sure to scrape up anything stuck to the bottom of the pot with a wooden spoon because those little bits are major flavor! Add the lentils and another big pinch of salt. Bring to a boil then lower the flame and reduce to a simmer. Cover and cook for about 25 minutes until the lentils are tender and just falling apart. Taste the soup and add more salt if necessary along with the lemon juice. At this point you can either blend the soup until smooth or leave it as is, either way, it's delicious.  

Ladle into bowls and top with a dollop of labne or Greek yogurt and a sprinkling of fresh cilantro. 

Yield: 4-6 servings