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Photo: Jennifer Davick; Styling: Buffy Hargett Photo by: Photo: Jennifer Davick; Styling: Buffy Hargett

Red Lentil Soup

Unlike other dried beans, lentils cook in minutes. For those busy weeknights, serve Red Lentil Soup. This one-soup meal is ready in less than an hour.

Southern Living DECEMBER 2011

  • Yield: Makes 11 cups
  • Hands-on:25 Minutes
  • Total:55 Minutes

Ingredients

  • 2 tablespoons butter
  • 1 sweet onion, diced
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 4 garlic cloves, minced
  • 1 (28-oz.) can diced tomatoes
  • 2 cups dried red lentils
  • 2 extra-large chicken bouillon cubes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup chopped fresh basil

Preparation

1. Melt butter in a Dutch oven over medium-high heat. Add onion and next 3 ingredients, and sauté 5 to 6 minutes or until tender. Add tomatoes, next 5 ingredients, and 5 cups water.

2. Bring to a boil; reduce heat to medium, and cook, stirring occasionally, 30 minutes or until lentils are tender. Stir in basil just before serving.

The Sandwich: Layer chutney, Havarti cheese slices, deli pork slices, and Dijon mustard between multigrain bread slices. Spread outside of sandwiches with butter; cook on a hot griddle over medium heat 3 minutes on each side or until lightly browned.

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Red Lentil Soup recipe

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