Middle Eastern Red Lentil Soup


Day two of following a meal plan: success. I made this delicious lentil soup, and Henry grilled some corn on the cob. Perfect.


  • 1 cup red lentils
  • 1 large or two small red potatoes, diced
  • five cups stock
  • large handful of cherry tomatoes or 1 medium tomato, chopped
  • one onion, diced
  • several cloves of garlic, minced
  • 2 tsp cumin
  • 1/2 tsp turmeric
  • 1 tsp ginger
  • 1/2 tsp coriander
  • salt and pepper


Add the lentils, stock, potatoes, and cherry tomatoes to a pot and simmer until the lentils are tender. Maybe 40 minutes and everything was soft and creamy.

In the meantime, saute onion, garlic, and spices until brown. Don’t be afraid to get color on the onion. It just adds so much to the final soup.

When the lentils are soft, add the onion mixture, add more water if you need to, and simmer to your heart’s content. Some might want to puree this, but I just left it chunky. We finished it off with sriracha, but cilantro and lime would have been awesome, too.

And to finish the night: We are making watermelon wine!  Wish us luck…

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