It’s the holiday season, so naturally I’ve been eating like crap lately. To refresh, I like to cook a big pot of healthy soup. My go-to is either miso soup or lentil vegetable. This lentil soup is one of my favorites because it’s super quick & easy to throw together without many ingredients. The Indian spices give the soup a perfect warmth for enjoying during the winter. It’s freezing in the mountains lately, and more snow is in the forecast for the week, so staying cozy with this soup is my plan!
Indian Red Lentil Soup from Meatless in the Mountains
December 15, 2015
An easy red lentil soup recipe seasoned with garam masala and freshly squeezed lemon juice.
Ingredients
- 1 TBS extra virgin olive oil
- 1 small yellow onion, diced
- 2-3 ribs of celery, diced
- 1 large carrot, diced
- 1/4 tsp salt
- 1 cup red lentils
- 1 bay leaf
- 1 tsp garam masala
- 4 cups water
- 2 TBS freshly squeezed lemon juice
Instructions
- Heat the olive oil over medium heat in a large soup pot. Add the onion, celery, carrot, salt and mix well. Cover and cook the veggies for about 5 minutes.
- Next stir in the lentils, bay leaf and garam masala. Add the water, then cover and simmer for another 20 minutes until lentils have softened.
- Lastly, add the fresh lemon juice, stir, and then serve.
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Cold winter morning with Bowie.
