Lentil Soup

This is a great one to cook on the weekend for a midweek meal, since it gets better the longer it sits. The recipe is spiced with garam masala, an Indian spice mix which gives very warm, mellow flavor without being spicy. 

While I haven’t tried it, you could use traditional spice mixes from other cuisines, such as Herbs de Provence from France, a Five-Spice Chinese mix, or smoked paprika and thyme which is the Spanish way to do it.


2 tablespoons olive oil
1 cup finely chopped yellow onion
1 cup finely chopped carrot
1⁄2 cup finely chopped celery
2 cloves garlic, very finely chopped
2 teaspoons kosher salt
1⁄2 teaspoon finely ground black pepper
1 pound pardilla lentils, rinsed
1 cup peeled and chopped tomatoes
2 quarts low-sodium vegetable broth
3 teaspoons garam masala


Heat the oil in a large 6-quart pot over medium heat. Add the onions, carrots, celery and salt and sauté until onions are translucent, approximately 5 to 6 minutes.

Add garlic and cook for 1 minute.

Sprinkle in the garam masala, stir to coat and cook another 1 minute.

Mix in the lentils, tomatoes, broth, and pepper. Increase the heat to high and bring just to a boil, stirring occasionally. Reduce the heat to low, cover and cook 35-40 minutes, until lentils are tender.

Optionally, remove and puree 1-2 cups of soup and return to the pot for a smoother consistency.

Serve immediately or store in refrigerator for a day to intensify flavor.