Red Lentil Soup with Chili Oil

By on October 3, 2013
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This Red Lentil Soup recipe is adapted from one I found in an Oprah magazine, yes I read Oprah. Does that surprise you? My mom subscribed me…Anyway this is a great recipe that I am glad to have in my back pocket now. My boyfriend & I both love this red lentil soup because it’s so filling but oh so healthy at the same time. It’s loaded with unique spices that we don’t use every day so our tastebuds get to go on a little adventure for a few minutes while we scarf it down. This is a perfect recipe for vegetarians, vegans, or people just trying to cut back on their animal products. It’s loaded with fiber, protein and other essential nutrients like iron and antioxidants.

This is a completely easy recipe and just requires a few spices that you might not have, but just suck it up and stock your pantry because you’ll find yourself using them more and more!

And I forgot to mention… I get to use my beloved vitamix for it, but you can use any blender you have in your kitchen!

Red Lentil Soup with Chile Oil - Follow CaliCooking.com for healthy recipes inspired by the California lifestyle

Here’s What You’ll Need:

  • 4 tbsp olive oil
  • 1 medium onion, chopped a few times
  • 4 cloves garlic
  • 2 Tbsp. finely chopped or grated ginger
  • 3/4 tsp. ground cumin
  • 3/4 tsp. ground coriander
  • 3/4 tsp. ground nutmeg
  • 3/4 tsp. turmeric
  • 3/4 tsp. cinnamon
  • 2 cups of unsweetened almond milk or coconut milk (you might want to add more depending on how thin you want the soup)
  • 1 1/4 cups (1/2 pound) dried red lentils, rinsed
  • a few strips of lemon peel (use a vegetable peeler)
  • 3 Tbsp. lemon juice
  • 1 1/4 tsp. kosher salt
  • 1/2 tsp. ground black pepper
  • 3/4 tsp. red pepper flakes
  • 1/2 cup chopped cilantro or parsley

Red Lentil Soup with Chile Oil - Follow CaliCooking.com for healthy recipes inspired by the California lifestyle

Here’s What You’ll Do:

Heat 2 tbsp olive oil in a large pot and add the chopped onion and cook for about 7 minutes. Turn the heat to low and add the garlic, ginger, ground cumin, coriander, nutmeg, turmeric, and cinnamon. Cook for another 6 minutes, stirring frequently

Now add the almond milk, lentils, lemon peel strips, and 4 cups of water and bring to a boil over high heat. Simmer over medium-low heat, stirring occasionally, until lentils are tender, about 20 minutes. Discard lemon peel strips.

Now puree the soup in a blender and return to the pot, you’ll probably have to work in 2 or 3 batches. Now add the lemon juice, 1 1/4 tsp of salt and 1/2 tsp of pepper, plus more to taste (go ahead take a spoonful!), and keep warm on the stove.

To make the chili oil, heat the remaining 2 tbsp of olive oil in a pan and add the chili flakes. Cook for a few minutes and put to the side.

Ladle to soup into bowls, drizzle a little chili oil on top, and garnish with parsely.

Boom. Done.

Red Lentil Soup with Chile Oil - Follow CaliCooking.com for healthy recipes inspired by the California lifestyle

2 Comments

  1. Jen

    November 10, 2013 at 12:13 am

    I love this recipe! I normally don’t like curry flavor, but this is just fantastic! I like it better than Oprah’s version (I’ve tried both!).

    • AliDaniel

      November 11, 2013 at 1:11 am

      Thank you!! Glad you liked it Jen! It’s always nice to have some new flavors to try now and then! :)

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