The Pioneer Woman Tasty Kitchen
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Spicy Lentil Soup with Chile and Lemon

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Level: Easy

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Description

Spicy lentil soup is deeply comforting, healthy, easy, and flavorful. With just a few pantry ingredients, it’s also the perfect thing to cook in times of need.

Ingredients

  • 3 Tablespoons Extra Virgin Olive Oil
  • 1  Medium Yellow Onion, Diced
  • 2 cloves Garlic, Minced
  • 2 Tablespoons Minced Fresh Ginger
  • Kosher Salt
  • 1 teaspoon Cumin
  • ½ teaspoons Ground Turmeric
  • 1 Tablespoon Hot Chile Paste (such As Sambal Oelek Or Gochujang)
  • 1 cup Dry Red Lentils, Thoroughly Rinsed And Drained
  • 14-½ ounces, weight Canned Diced Tomatoes
  • 14 ounces, weight Canned Coconut Milk
  • 1 cup Water
  • Freshly Cracked Black Pepper
  • ¼ cups Chopped Fresh Cilantro
  • 2 Tablespoons Freshly Squeezed Lemon Juice (about 1/2 Lemon)
  • Whole Milk Greek Yogurt Or Sour Cream, For Serving
  • Bread For Dipping (like Pita, Naan, Or Country Loaf)

Preparation

Heat oil in a medium, heavy-bottomed pot (such as a Dutch oven, at least 3 1/2 quarts) over low heat. Cook onion, garlic and ginger, stirring often, until softened, 5 minutes. Season with salt. Add cumin, turmeric, and chile paste and cook, stirring, until fragrant, about 1 minute.

Add lentils and stir to coat in the spices and chile paste. Add tomatoes, coconut milk, 1 cup of water, and 2 teaspoons of salt. Season with freshly cracked black pepper. Bring to a simmer and cook, stirring occasionally, until lentils are soft but not mushy, about 25 minutes. Off heat, stir in cilantro and lemon juice. Taste and adjust seasonings as desired.

Serve topped with a dollop of Greek yogurt or sour cream and bread for dipping (optional, but highly recommended).

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