Lemony Red Lentil Soup

This lemony red lentil soup is hearty winter fare, bright from lemon, and umami flavored from the nutritional yeast that ties it all together.

I fell in love with a umami-rich, bright, spicy red lentil soup at one of my favorite local restaurants, Seed To Sprout, and I tried to replicate the recipe. I definitely didn’t hit the nail on the head with this one (they make it the best) but in a pinch, it works. It’s almost taken a life of its own, but in a pinch it brings my memory back to ordering bowls of it and thoroughly enjoying every bite. It ties together sweet onion, carrots, red lentils, bay leaves, loads of lemon and nutritional yeast, into a perfectly cozy winter bowl.

Flavors

I love that brightness from the lemon that seems to make everything pop (from massaged kale to dressings, and now this soup), a sweetness and earthiness of the red lentils, a hint of heat to balance that sweet (from chili flakes), and good old veggies like carrots, onions and garlic to bring in winter warmth. It’s a balanced bowl of goodness.

A winter tradition

I never get tired of soups, and most so lean into them during the winter. I prefer an enamel cast iron pot on the stove or a good old slow cooker or instant pot , but if it’s a pot that can do them all (sautee, simmer, keep warm), I’m game. All of these work. I typically make this soup early on in the day, since I work most afternoons, and I return to it in the evening for a warming cup. It’s my own personal winter tradition that helps me stay warm and satisfied. Cook early, enjoy later.

Pairings

Easily, you can make some garlic toast, cheesy bread, rice, marinated tempeh, or a massaged kale salad to go along with this soup. Any of your favorite sides will do.

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Recipe

• one tablespoon coconut oil
• 1 medium yellow onion, diced
• 1-2 carrots, diced
• 2 pinches salt (plus more to taste)
• 3 garlic cloves, minced
• 2 cups red lentils
• 8 cups water or broth
• 2 bay leaves
• 1 lemon, juiced plus more for each bowl
• 2 tsp nutritional yeast, per bowl
• chili flakes

1. First, heat a heavy bottomed pot on medium high, and add in the coconut oil.
2. Heat the oil through until it shimmers a little (it should pool from the sides of the pot), and add in the onion, carrot, and the salt.
3. Stir a little bit, then move the heat to medium low, cover, and cook the onions until translucent, about 3 minutes.
4. Next, uncover the pot, add in the garlic, and stir while it cooks another minute.
5. Add in the lentils, water, and bay leaves.
6. Mix well and bring to a simmer.
7. Lastly, lower the heat to maintain the simmer, cover partially, and simmer until the lentils are cooked thorough, about 25 minutes. Add more boiling water if it evaporates and becomes too thick.
8. When it’s done, add the lemon and adjust the salt content to taste.
9. At the end, in each dish add the nutritional yeast, some more lemon per your taste and serve with chili flakes.

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