Red lentils are huge on middle eastern tables – they show up in a lot of different dishes. But here in North America, red lentils are only starting to get into people’s grocery carts and mouths. They are inexpensive and these lentils (like most) are truly amazing because they cook really fast and they are so delicious and healthy. As weekday vegetarians, we need to diversify what we eat so that it’s not homemade pizza or pasta every night. That would make my little ones happy and would make things easier on me, but my husband and I would probably start sneaking take-out before we got home just to taste something different… SO, to avoid that from happening, I like making things that I know the kids will eat, are simple and delicious and things that don’t have me in front of the stove for hours on end. Red lentil soup is exactly that: hearty, creamy, delicious and perfect on a rainy fall day.
- 1 cup red lentils, picked over
- 1-2 onions, chopped
- 2-3 Tbsp unsalted butter
- 6 1/2 cups no-salt added vegetarian broth
- 2 Tbsp flour
- 1 egg yolk
- 1 cup milk
- salt and pepper to taste
- yogurt, to serve
- Immerse lentils in water and let sit while preparing step 2.
- Saute the onions in the butter in a large soup pot over medium heat until golden.
- Add the stock and bring to a boil. Drain the lentils then add to the pot, cover, reduce heat to a simmer and let cook for 20-25 minutes. The lentils will be very soft.
- Using an immersion blender, blend the soup until it is completely smooth. In a small bowl, whisk together the egg yolk and the milk. Add a ladle of soup to the milk/egg mixture, stir and then add to the soup, while stirring. Heat through and serve, the mixture you add at the end will thicken the soup and add a slight creaminess to it.
- Serve with a nice crusty bread and plain, organic yogurt (either on the side or mixed into the soup).
In about 45 minutes, you’ll be eating soup that will make any canned variety squirm.