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Pretty Lentil Soup

You can say many great things about lentils (heart-healthy, low-cholesterol, superfood), but the word pretty rarely makes the list. After all, we’ve all seen our fair share of gloppy, gray lentil soups. The key to making one that’s gorgeous? Learning how to cook the legumes so that they maintain their structure (see Finishing Touches, below) and using heirloom varieties that are bigger and brighter. This recipe calls for lovely golden lentils, caramelized onions and toasty spices, and makes for a soup that’s pretty enough for company - or at least dinner and a good flick.


2 tablespoons extra-virgin olive oil
1 sweet onion, finely chopped
1 garlic clove, minced
1 serrano chile, seeded and minced
1/2 teaspoon ground coriander
1 teaspoon ground cumin
Kosher salt (or Himalayan or sea salt)
Freshly ground black pepper
1/4 cup white wine
2 cups golden lentils (available at gourmet markets and specialty grocers), rinsed and sorted for stones
8 cups vegetable broth (or water)
Plain Greek yogurt, as garnish
Roughly chopped cilantro, as garnish
Pinch of smoked paprika, as garnish

(As always, The Best Years in Life recommends choosing organic content and fresh content as much as possible for the healthiest recipe. Also, wash all fruits and vegetables before cutting or adding to the recipe.)



1. In a large pot, warm the olive oil over medium heat. Add the onion and sauté until translucent, 5 to 6 minutes. Add the garlic and serrano chile and continue to cook, stirring frequently, until the onion is caramelized, 8 to 10 minutes more.

2. Season the onion with coriander, cumin, salt and pepper, and cook until fragrant, 1 minute more. Add the wine, bring to a simmer and cook until the liquid is almost completely reduced.

3. Add the lentils and stir well to combine. Add the broth and bring to a simmer over medium heat. Reduce the heat to low, then cover and cook until the lentils are just tender, 25 to 30 minutes.

4. The soup can be served immediately or refrigerated in an airtight container for up to four days. To serve, ladle the soup into bowls and top with a dollop of yogurt, a sprinkling of cilantro and a pinch of smoked paprika.

Makes 6 - 8 servings

Original recipe and image source:


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