0 (0)

Appetizers, Soups, Vegetarian

Quick orange lentil soup

Quick orange lentil soup
Gina Ferazzi / Los Angeles Times

For Jewish parents, the Hanukkah holidays are particularly challenging; they last not one day but eight. Beginning this year at sunset Tuesday and ending at sunset Dec. 28, there will be lots of candles to light, loads of latkes to ... Read more

Total time: 45 minutes | Serves 8 to 10
  • 2 cups red lentils
  • 1 sweet potato (about 10 ounces), peeled
  • 1 large carrot
  • 1 onion
  • 2 cloves garlic, pressed
  • 2 quarts water
  • 1 1/2 teaspoons coriander
  • 1 1/2 teaspoons turmeric
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • Coconut milk or half-and-half, to garnish
  • Chopped chives or cilantro (optional), to garnish

Step 1Wash the lentils: Place the lentils in a pot or bowl and cover with water. Stir or swish the water with your hand (the water will turn murky), drain and repeat the process until the water is clear. Drain and place in a large pot.

Step 2Chop the sweet potato, carrot and onion into coarse pieces and add them to the pot, along with the garlic. Add the 2 quarts of water. Bring to a boil over high heat, then reduce the heat to a gentle simmer, partially cover and cook until the vegetables and lentils are softened, 20 to 25 minutes.

Step 3Stir in the coriander, turmeric and cumin, then stir in the salt. Cook an additional 5 minutes to marry the flavors. Remove from heat and puree the soup (either using a hand blender or in batches using a standard blender).

Step 4Divide the soup into serving bowls. Garnish each serving with a drizzle of coconut milk or half-and-half to create a design on the surface of the soup. Garnish with chopped chives or cilantro if desired. Serve immediately.


Ramen Hood's fried broccoli
Ramen Hood's fried broccoli

Ranch and blue cheese dipping sauce
Ranch and blue cheese dipping sauce

Carob molasses ice cream
Carob molasses ice cream

Asparagus flans
Asparagus flans

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Appetizers

Miso soup with crispy age tofu, nappa cabbage and green onions
Big-eye tuna tartare
Apple and Spinach Salad (Ensalada de Manzana y Espinaca)
Corn Dogs