This is a delicious soup that you can make as hearty or as thin as you like, and it would still taste good. I prefer texture, but you could purée the soup smooth before adding the noodles.
This budget-friendly soup reheats well, as long as you add a little water while reheating to thin it out.
1 Tablespoon extra virgin olive oil
1-2 teaspoons cumin
1 teaspoon madras curry powder (optional) 1 teaspoon turmeric
1 cup red lentils
4-5 cups stock or water
½ onion, chopped
2 cloves garlic, chopped
½ cup fine noodles, like fine egg noodles, broken vermicelli, or bird’s nest pasta
lemon wedges for serving (optional)
Heat oil in a sauce pot. Add garlic and onions, and sauté for 2 minutes. Add spices, salt, and pepper, sautéing another minute. Add lentils and stock. Bring to a boil. Reduce heat to low-medium, and simmer for about 30 minutes. If you would like to puree the soup, you would want to do that at this point.
Toast the noodles in a nonstick frying pan for about 3 minutes, stirring constantly, until golden.
Add to soup, and bring soup to a boil. Allow to boil for 5 minutes (adding a cup of hot water or stock if the soup needs to be thinned out).
Optional – serve with lemon wedges so that each person can squeeze some lemon juice into their bowl, if desired.
This is a reblog of a recipe originally posted over 4 years ago, but I thought it was time to resurrect it with a picture I took today.