Fall in Chicago really keeps you guessing. Some days are 75 degrees and sunny, and other days are a rainy 40 degrees. During this transitional season, I love to make light soups that still make the best of summer flavors instead of heavy cream-laden soups and stews. I had a soup like this at a favorite Kurdish eatery one September, and this is my best (but still easy) dupe.
This red lentil soup is earthy and comforting, but also bright with the addition of lemon, goat cheese, and mint. It’s a great weeknight meal because it doesn’t require much attention. Throw it together quickly and do something else while it simmers for 30 minutes.
Start by sauteing onions and carrots until soft, then add in garlic, a few pantry-staple spices, and tomato paste for a umami boost. Once your kitchen is smelling amazing, add in your stock and lentils and let simmer until totally cooked.
I love to puree this soup, but you might like it with the original lentil texture in tact! This is totally up to your preference, and both options are good. The final touches that take this soup over the top are a squeeze of lemon, swirls of creamy goat cheese, and if you have it, some chopped fresh mint. Easily make this vegan by leaving out the goat cheese and swapping in some cashew cream.
This soup is really filling without being heavy. I love it with a side salad or some crusty bread for the perfect fall meal. Or, pair it alongside a brussels sprout salad with marcona almonds. I hope you enjoy this one with family or friends.
Happy fall! Have good soup.
Red Lentil and Goat Cheese Soup
Ingredients
- 1 yellow onion diced
- 3 tbsp olive oil
- 1 tsp salt
- 1 carrot diced
- 3 cloves garlic minced
- 2 tbsp tomato paste
- 1 tsp paprika
- 2 tsp cumin
- ¼ tsp cayenne
- ¼ tsp black pepper
- ½ tsp dried oregano
- 6 cups vegetable broth
- 1 cup split red lentils rinsed and drained
Instructions
- Drizzle 3 tbsp oil into a large pot over medium heat. Add diced yellow onion and carrot and saute for 7-10 minutes until golden brown.
- Add minced garlic, tomato paste, and all spices (paprika, cumin, cayenne, black pepper, oregano, and salt) to the pot and continue sauteeing for 2 minutes or until the garlic is softened and the spices are fragrant. Be careful not to burn the garlic.
- Add vegetable broth and lentils and bring to a boil. Reduce to a simmer and cook for 30 minutes, or until the lentils start to lose their shape, and can easily be smashed between your fingers. Stir occasionally to prevent sticking.
- Turn off the heat. Using an immersion blender, puree the soup until smooth (or, leave unblended if you prefer). You can also carefully ladle into a countertop blender and puree in batches.
- Stir in the juice of ½ of a lemon right before serving into bowls. Top with chunks of goat cheese and optional chopped fresh mint. Serves four dinner-size bowls, or 8 cups as a side.
