Lentil Cilantro Soup {Easy + Healthy}

We are having an exceptionally rainy spring in Washington, D.C. It may be hot, but rain always makes me crave comforting foods. I can eat warm, filling meals all the time, weather notwithstanding. I mean, it’s never that hot inside, right?

How did I come to add this Lentil Cilantro Soup to my repertoire? I was digging through my pantry for forgotten treasures, probably on yet another rainy day, and came across a bag of red lentils. Also black lentils, also green lentils, but I honed in on the red.

The trail is a little dusty, but I must have then done an internet search for lentil recipes. And I came across this one. The Bon Appetit photo is SO pretty, and I had a loaf of fresh bread from a farmer’s market, so I figured – a spread that’s super high in protein and fiber, and relatively low in calories and hardly any fat? Um, O.K. Sounds like something amazing to spread on a sandwich. Also, I’m on #teamcilantro (I know, I know, some people hate it).

But, guess what. I followed the recipe to a “T” (“to a tee”?) and it looked nothing like the subject photo. I didn’t see how the ingredients I used could ever end up with that thick, smooth, silky, soft texture with peaks. And what I ended up with was waaaay too thin to spread on anything or dip anything in. This is my problem with a lot of food photography and recipes, online and in cookbooks. The picture very often doesn’t match the recipe.

BUT, guess what.

The ingredients combined to make a super-easy, delicious soup. And guess what else: This recipe combines a few common pantry ingredients that you can always have in stock {MY FAVORITE}, with … drumroll…. ALL of that extra cilantro that you don’t know what to do with after you used 2 Tablespoons for another recipe. Simmer some of the ingredients together for 25 minutes, and blend with the rest… aces. Super healthy, filling recipe.

Even though it’s summer 😉

Lentil Cilantro Soup {Easy + Healthy}

Prep time

5 mins

Cook time

20 mins

Total time

25 mins

Really healthy, easy recipe, using pantry ingredients and a bunch of cilantro.

Author: myutensilcrock.com

Recipe type: Soup

Serves: 3-4 bowls of soup

Ingredients

1 small sweet onion, diced
1 cup red lentils {yes, the soup will still end up green!}
1 teaspoon ground cumin
2 cups vegetable stock
2 cups water
kosher salt and freshly ground pepper, to taste
1 cup chopped cilantro (it's ok to use the stems) (this is about one grocery store bunch, maybe less from a farmer's market haul)
2 Tablespoons extra virgin olive oil, plus more for drizzling
juice from 2 limes (or 1 - 2 Tablespoons, to taste)

Instructions

Combine onion, lentils, cumin, vegetable sock, and water in a small dutch oven or sauce pan. Add salt and pepper to taste.
Bring to a boil, then reduce the heat to medium-low, and simmer until lentils are very tender, about 20-25 minutes.
Place the lentil mixture in a food processor with the cilantro. Start to process, and stream in the oil and lime juice. Process until smooth.
Taste, and season with more salt and pepper if needed.

Notes

You can use 4 cups of water instead of 2 cups of stock and 2 cups of water, but your resulting soup will have a dull texture. It will taste fine, and will be a bit healthier with less sodium, but it's not something I would necessarily share with guests...