Try this easy red lentil soup recipe with homemade pita chips!
It is soup season! With the weather starting to get cooler out, what better time to try an easy red lentil soup recipe. Lentils are very healthy for you providing iron, protein, and folate. This is a fantastic vegetarian/vegan recipe that will keep you more than satisfied.
I love to make my soups in dutch ovens in a staub pot because it really retains the heat and traps all the flavor inside.
When the lentils are pureed it creates a creaminess without the use of cream which results in a silky smooth soup. I think you will love this recipe because of the flavor and the minimal effort and clean up. Here is the recipe I hope you enjoy it!
Red Lentil Soup with Pita Chips
Red Lentil Soup
- 3/4 cup red lentils
- 5 cups water
- 3 large heirloom tomatoes ((brandy wine or red delicious))
- 1 cup onion (diced)
- 1 whole red jalapeno
- 1 tbsp ginger (fresh)
- 3 cloves garlic (sliced)
- 1 1/2 tsp cumin
- 2 tsp tandoori spice
- 1 1/2 tsp curry powder
- 2 tsp salt
- 1/4 cup cilantro (leaves)
Pita chips
- 3 whole pita bread
- 1/4 cup olive oil
- 1 1/2 tbsp za'atar
- 1 tsp salt
Garnish
- 1/4 cup yogurt
How to make red lentil soup
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In a large soup pot on medium high heat add olive oil, onions, garlic, ginger and cook for 3 minutes. Then add jalapeno, cumin, curry, tandoori spice, and lentils and cook for 1 minute. Then add water and salt and bring to a boil, then turn down to a simmer and cover. Cook for 30-40 minutes and then place the soup in a vitamix blender and puree until smooth. Adjust seasoning with salt if need be. Set aside and keep warm
How to make pita chips
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Take your pita bread and cut each one into 10 pieces. Place the pita bread onto a sheet pan lined with parchment paper. Drizzle the pita bread with olive oil, za'atar, and salt. Place in a preheated 375 degree oven and bake for 12-15 minutes. Take out and allow to cool.
To Finish
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Place the soup into individual bowls, garnish with yogurt and cilantro leaves. Serve and enjoy!
