I’ve written so many lentil soup recipes for this site (and for my books), that I remember telling myself to take a break for a while. So, although I haven’t published one in a while, I rarely go more than a week without making some sort of lentil soup goodness. Trying other lentil soups I come across is also a great way to expand my line-up, and brothy, creamy, chunky, pureed, spiced, and straight versions are all are fair game as far as I’m concerned. Here’s a list of some tried-and-true favorites, and some great takes I’ve come across from out and about.
1. Coconut Yellow Split Pea Soup – (101 Cookbooks)
Not technically lentil soup, but close enough with the split peas. It’s a ginger and curry-spiked yellow split pea stunner. Leftovers freeze well, and this makes an A+ lunch. Get the recipe here.
2. Coconut Red Lentil Soup – (101 Cookbooks)
One of the top ten best soups of my life. Get the recipe here.
3. Red Lentil Soup with Lemon – (101 Cookbooks)
A variation of Deborah Madison’s Red Lentil Soup with Lime. This is an earthy, turmeric and mustard-spiked lentil soup served over brown rice with spinach and thick yogurt. Get the recipe here.
4. Persian New Year Noodle Soup / (Ash-e Reshteh) – (101 Cookbooks)
This is my favorite soup/stew (yes, ever) and it has lentils in it, so I’m including it here. At its core we’re talking about a bean and noodle soup featuring thin egg noodles swimming in a fragrant broth spiced with turmeric, cumin, chiles, and black pepper. You use a medley of lentils, chickpeas, and borlotti beans, making the soup hearty and filling without being heavy. You add spinach, dill, and cilantro. You add lime juice for a bit of sour at the end. And then you’ve got a number of toppings to add when you serve the soup – chopped walnuts, caramelized onions, and sour cream. From deep in the 101 archives. Get the recipe here.
5. Curried Tomato Tortellini Soup (with lentils) – (101 Cookbooks)
This is a fortifying lentil and tomato-based stew, dotted with plump, tender dumplings, spiked with a range of spices, and boosted with plenty of red lentils and spinach. Get the recipe here.
6. Meal In a Jar: Tortellini Soup – (101 Cookbooks)
And if you want a make-ahead, just add water & crushed tomato versionof the above soup – this is it. Get the recipe here.
7. Green Lentil Soup with Curried Brown Butter – (101 Cookbooks)
Green lentils (or split peas), topped with a curried brown butter drizzle, and pan-fried paneer cubes. Get the recipe here.
8. Lively Up Yourself Lentil Soup – (101 Cookbooks)
This is what I make when I need a bit of a reset. Make a big pot, and then eat throughout the week. Get the recipe here.
9. Yellow Coconut Curry Red Lentil Soup – (Will Frolic for Food)
This Chitra Agrawal recipe caught my attention because it cleverly incorporates coconut, but not coconut milk. So, the broth stays hearty but not creamy – hits the spot when you want something filling but not overly decadent. Get the recipe here.
Bonus! Slow Cooker Winter Vegetable with Split Red Lentils – (A Beautiful Plate)
Adding this at the last minute. A slow cooker option. This one with a minestrone angle.
Get the recipe here.
Bonus! Vegetarian Split Pea Soup – (101 Cookbooks)
A delicious, healthy, textured soup made from an impossibly short list of ingredients. Seriously, just five! Simply green split peas and onions cooked until tender, partially pureed, seasoned and flared out with toppings. Get the recipe here.
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