I’ve told you about how much I love Argentine lentil stew before, but that uses brown lentils. They require a long overnight soak before cooking – and it may not be the fastest recipe to make if you want to enjoy lentils right away.
Today’s vegetarian recipe uses red ones, which require a much shorter cooking time than other varieties, become tender very quickly, and are perfect for making a rich, thick soup that can easily be enjoyed as a full meal.
If you’ve never eaten red lentils before, this is the perfect recipe to start with. I strongly urge you to make a big batch of this and freeze it into individual portions, so you can enjoy it whenever you like!
Need some delicious soup to warm you up? Here’s how you can make a big pot today:
Tender red lentils cooked in a soup flavored with turmeric and cumin – a recipe that’s super simple, yet hearty enough to fill you up and keep you warm.
- 1 1/2 tablespoons vegetable oil
- 1 large yellow onion (diced)
- 2 cloves large garlic (minced)
- 3 teaspoons ground turmeric
- 1 teaspoon ground cumin
- 1 15-ounce can peeled Roma tomatoes (chopped)
- 3 1/2 cups vegetable stock
- 3/4 cup red lentils
- 3 cups chopped kale leaves (stems removed)
- 1 tablespoon fresh lemon juice
- Salt and pepper to taste
- Heat up the oil in a large pot over medium heat. Saute the diced onions and minced garlic until the onions are translucent and the garlic is fragrant.
- Add the ground turmeric and cumin and stir with a wooden spoon until fragrant, approximately 1 minute.
- Add the chopped tomatoes, vegetable stock, and red lentils. Stir well to combine. Increase heat to high, and then bring the ingredients to a boil.
- Reduce heat to low and let simmer uncovered for approximately 20 minutes, until the legumes are tender.
- Turn off the heat and add the kale, stirring until just wilted. Add the lemon juice and mix well. Season the soup with salt and pepper to taste.
- Ladle the soup into bowls and serve immediately.
- Category: Soup
- Method: Stovetop
- Cuisine: Moroccan Fusion
Keywords: lentils, turmeric, kale, soup
Cooking by the Numbers…
Step 1 – Prepare Your Mise en Place
Measure out the vegetable oil, ground turmeric, ground cumin, lentils, vegetable stock, and fresh lemon juice.
Set out the onion, garlic, tomatoes, kale, salt, and pepper.
Step 2 – Dice, Mince, and Chop
Cut the vegetables. Dice the onions and mince the garlic as finely as you possibly can. Roughly chop the Roma tomatoes and kale leaves.
Step 3 – Saute and Simmer
Begin by heating up the oil in a large pot over medium heat and saute the garlic and onions, until the onions are translucent and you can smell the fragrance of the garlic. This will take you around 2 minutes.
Sprinkle the spices over the vegetables and then mix well for approximately 1 minute.
Next, add the tomatoes, vegetable stock, and red lentils to the pot, stirring well to combine. Bring the heat up to high and cook until the ingredients start to boil, then reduce the heat to low and let simmer uncovered for around 20 minutes or as long as needed until the legumes are tender.
Step 4 – Add Kale and Season
Switch off the heat and then throw in the kale leaves, mixing with a wooden spoon until leaves are just wilted. Squeeze in the lemon juice and add salt and pepper to taste.
Vibrant and Comforting Soup for the Soul
A bowl of thick, tasty soup like this is perfect to warm us up and satisfy our tummies when the cold season chills us to the bone.
I love having this frequently, so I often make a large batch of this deliciously good soup and freeze it to enjoy whenever I like.
Or branch out to other beans with our Italian-style beans and greens recipe.
For even more vegetarian soups, try these recipes:
Have you cooked with red lentils before? What’s your favorite way to enjoy them? We’d love to hear from you in the comments below!
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Photos by Felicia Lim, © Ask the Experts, LLC. ALL RIGHTS RESERVED. See our TOS for more details. Originally posted October 21st, 2017. Last revised and updated September 27th, 2019.
*Nutritional information derived from a database of known generic and branded foods and ingredients and was not compiled by a registered dietitian or submitted for lab testing. It should be viewed as an approximation.
About Felicia Lim
Felicia Lim is a Singaporean who moved to Argentina for love. Based in Buenos Aires, also known as “the Paris of South America,” she fills her days with freelance writing, recipe development, and food photography – three passions that give her endless joy. When she isn’t typing away at her computer, cooking in the kitchen, or shooting in her balcony-studio, you can probably find her curled up on the couch, lost in the pages of a good book.