I had the best red lentil soup at this great Turkish restaurant in London.  I will only visit a chain restaurant in the US in a pinch, but London seems to be the exception to that rule.  With the weather turning much cooler, and having scored some red lentils a couple of weeks ago, I finally went for it. 

After doing a bit of googling and trying to remember taste and texture from my own red lentil soup experience, I came up with this!  Hope you enjoy it as much as we did.

Red Lentil Soup

Red Lentil Soup

2 TB extra virgin olive oil
1/2 medium onion, diced
3 garlic cloves, minced
1 TB kosher salt
2 1/2 cups water
1 lb red lentils, rinsed
1 quart chicken broth, divided
2 TB ground cumin
2 TB smoked paprika
2 cups chopped tomatoes

1. Heat up a dutch oven and add the olive oil.
2. Add the onions, garlic and salt and cook till onions begin to soften, about 10 minutes.
3. Add the lentils and water, cook covered for 20 minutes over medium heat.
4. To the partially cooked lentil mix, add 3 cups of broth, cumin, paprika and tomatoes. Cook for an additional 20 minutes.
5. Remove the soup from the heat and puree using an immersion blender.
6. Stir in the remaining cup of broth and serve.

*** This makes a thick soup, should you prefer it to be more “soupy”, simply add more broth.