Soup, Chili, Stew and Dumpling Recipes

Red Lentil Soup

This Indian cuisine-inspired soup couples diced vegetables with red lentils for a well-seasoned and robust vegetarian meal. Savory with added sweet notes from honey, this lentil soup is best served with a dollop of yogurt or sour cream on top.

Red Lentil Soup

Hands-on: 10 min | Yield: 8 servings

Ingredients

  • 3 teaspoons Frontier Organic Garlic Granules
  • 3 teaspoons Frontier Organic Ground Cumin Seed
  • 1/4 cup Frontier Chili Powder Seasoning Blend
  • 1 pinch Frontier Organic Medium Grind Black Pepper
  • 3 teaspoons olive oil
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cups red lentils
  • 1 (15 ounce) can diced tomatoes, not drained
  • 1 teaspoon honey
  • 1 teaspoon red wine vinegar
  • 8 cups water

Instructions

  1. Heat oil in large saucepan over medium heat. Add onions, celery, carrots, and garlic. Stir and sauté for 5 minutes.
  2. Stir in red lentils and cumin, cook for 2 minutes. Make sure lentils are coated with oil.
  3. Stir in tomatoes with liquid, honey, dry chicken stock and 8 cups of water. Stir. Season with pepper to taste. Bring to a boil. Cover pan, and reduce heat to medium low and cook for 20 to 25 minutes, or until lentils are soft and soup is thick. If needed, add water to thin soup.
  4. Stir in vinegar and season to taste.
  5. Optional: a dollop of yogurt or sour cream on top..

Attribution

Recipe and photo used with permission from: Frontier Co-op



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