RED LENTIL SOUP WITH CHILI, CILANTRO AND TOASTED PITA BREAD

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ABOUT RED LENTILS Red lentils are typically bright orange in appearance, and are similar to other lentil varieties in terms of overall – great – nutritional benefits. They tend to break down a little more easily than brown, green or black lentils, and have a mushier texture as well. Additionally, they have a slightly sweeter taste than other types of lentils. They’re a little higher in potassium as well, and are an excellent source of plant-based protein and fiber. They have slightly more carbs and calories than other lentil varieties.

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RED LENTIL SOUP WITH CHILI, CILANTRO AND TOASTED PITA BREAD

By Diane Kochilas

Prep Time 15

Cook Time 50

Servings

Beans & Pulses, Greek Recipes, Main Courses, Mediterranean, Mediterranean Diet, Meze / Starters, One-Pot, Recipes, Soups, The Ikaria Diet, Vegetarian

Prep Time 15

Cook Time 50

Servings

Beans & Pulses, Greek Recipes, Main Courses, Mediterranean, Mediterranean Diet, Meze / Starters, One-Pot, Recipes, Soups, The Ikaria Diet, Vegetarian

Ingredients

3 Tbsp extra virgin Greek olive oil plus more for drizzling
1 large onion chopped
2 garlic cloves minced
1 leek thinly sliced
½ cup chopped canned plum tomatoes
1 tsp ground cumin or 1/2 tsp cumin seeds
Sea salt and freshly ground black pepper
Pinch of chili pepper flakes
1 bay leaf
1 quart vegetable stock
2 cups water
1 cup red lentils or mix of green and red lentils
1 large carrot peeled and diced
Juice of 1/2 lemon more to taste
3 Tbsp chopped fresh cilantro
2 pita rounds toasted in a dry skillet or under the broiler, or in a toaster, then coarsely chopped
Yogurt for garnish

Instructions

In a large pot, heat 3 tablespoons of oil over high heat until hot and shimmering. Add onion, garlic, and cumin seeds and sauté until golden, about 4 minutes. Add lentils and carrots and saute for 5 minutes
Stir in chopped tomatoes, cumin, salt, black pepper and sauté for 2 minutes longer.
Add the stock, 2 cups water and bring to a simmer. Then partially cover the pot and turn heat to medium-low. Simmer until the lentils are soft, about 30 minutes.
Using an immersion or regular blender or a food processor, purée half the soup, and add it back to the pot.
Reheat soup if necessary, then stir in lemon juice, spicy pepper flakes and cilantro. Season to taste and serve soup garnished with olive, yogurt, and toasted pita.

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Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

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Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

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RED LENTIL SOUP WITH CHILI, CILANTRO AND TOASTED PITA BREAD