Curried Red Lentil Soup

Red lentils dissolve when you cook them. That’s not a bug, it’s the whole point. After an hour of simmering with turmeric, cumin, ginger, and cayenne, they melt into a golden, velvety soup that’s thick and satisfying without a single drop of oil, butter, or cream.

Sauteing the onion and garlic in water instead of oil keeps this completely fat-free while still building a flavorful base. Cooking the spices for a minute before adding liquid toasts them slightly, which deepens their warmth and pulls out more aroma.

The splash of red wine vinegar stirred in at the end is small but critical. It brightens the earthy lentils and lifts the spice flavors so nothing tastes flat or muddy.

Pro Tips

• Don’t skip the vinegar at the end. Acid is what separates a vibrant lentil soup from a dull one.
• Red lentils cook faster than green or brown, and they don’t need soaking. Rinse them until the water runs clear to remove surface starch.
• The soup thickens considerably as it sits. Add water when reheating to bring it back to your preferred consistency.
• Stir a few times during the simmer to prevent lentils from sticking to the bottom as they break down.

Variations

• Stir in a can of coconut milk in the last 10 minutes for a creamier, richer version.
• Add diced tomatoes with the lentils for more body and a slightly tangy broth.
• Squeeze fresh lemon juice over each bowl instead of (or alongside) the vinegar for a brighter finish.