easiest red lentil soup

Michigan winter is still going strong. After a mild Christmas and New Years, almost signal digit temperatures are back in full swing. Luckily everyone in our household loves soup because that’s all I cook in these frigid days.

I first had this Mark Bittman Lentil Soup  at our friends Liz and Mark’s house last month – another cold day. When I heard that Liz made it (Mark is usually the cook), I knew it’s something I could also make. Liz and I both find cooking stressful so when we must (because our husbands are working late, out of town..etc) do the cooking, it has to be EASY. I mean, minimal ingredients, preferably in ONE pot/pan, and under 30 minutes from prep to eating. Sounds like quite a standard, I know. So, when this soup came into my life, I had to try making it on my own. I made it last night and it turned out amazing.

My adaptations to the recipe and ingredients I used are here below. I didn’t put carrots or lemon because I didn’t have any. I also didn’t put cayenne because I couldn’t find it in our pantry.

  • Chicken broth (4 cups)
  • Diced tomatoes (instead of tomato paste because I wanted some chunky tomato pieces)
  • 4 garlic cloves (doubling it!)
  • 1 yellow onion
  • 1 cup red lentils
  • 1 tbsp of ground cumin (more please!)
  • Red chili flakes

I followed the recipe, except for using the blender. I wanted the soup to have more texture. What I love about this soup (besides the fact that it’s super low key) is that you can adapt by adding other veggies into the mix or more spice.

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