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Yellow Lentil Soup

flavorful winter soup with a hint of tomato, tumeric, and fresh ginger

Course: Appetizer
  • 3 Tbsp unsalted butter
  • 2 Tbsp olive oil extra virgin
  • 2 stalks stalks of celery, diced
  • 4 medium carrots, peeled and diced
  • 1 large large yellow onion, peeled. Cut in half and cut into medium dice.
  • 3/4 cup leeks, washed and sliced white part plus 1/4" of the green
  • 2 cups yellow lentils
  • 1 1/2 tsp turmeric
  • 1/2 tsp white pepper
  • 1/2 tsp red pepper flakes
  • small knob of ginger grated about 1 Tbsp
  • clove of garlic, chopped
  • 2 medium tomatoes, blanched with skins removed and core
  • 9 cups water
  • salt and pepper for seasoning
Recipe Notes

Place the stock pot on the stove and turn to medium heat.  Add the olive oil and 2 Tablespoons of butter.  When the butter starts to sizzle, add the carrots, onion, celery and sprinkle with 1 Tbsp of salt and a few cracks of the pepper grinder.   Place a lid on this and allow to cook for 5-10 minutes until the vegetables are wilted.  Turn down the heat if necessary and give a stir.    

Next add in the turmeric, white and red pepper, 3/4 cup of leeks, grated ginger and  garlic clove and the last Tablespoon of butter.  Give a stir.  While this is cooking take the lentils and place in a bowl.  Look over to make sure there are no small stones or other foreign objects.  Give a rinse and place these into the stock pot.  Add in the 9 cups of cold water and the two tomatoes.  Give the tomatoes a squish in a bowl before adding to the soup.

Bring the soup to a boil and allow to simmer for 60 - 75 minutes or until the lentils are soft.  Give the soup a stir every 15 minutes.  The soup should be thick but not porridge. You may need to add another half a cup to one cup of water during simmering if necessary. Taste for seasoning.  I find a little more salt is usually needed since you are making a whole pot of soup.