This red lentil soup is a delicious twist on split pea soup. Red lentils are much smaller than brown lentils, which means they cook faster and dissolve into a luscious creamy soup. They can be found at organic food stores or Indian or Middle Eastern groceries. The mild, smooth flavor of the soup makes it a hit with even the pickiest children. It is a great soup to make with a friend – it’s quick, can be made easily in bulk & freezes well. For a more exotic flavor, spice it up with some curry powder.
Cooking With Friends Kitchen
1 large onion, diced
2 garlic cloves, minced
2 tablespoons olive oil
1 pound red lentils, rinsed
2 quarts chicken broth
1 13.5 ounce can light coconut milk
8 slices cooked and diced turkey bacon
Salt and freshly ground black pepper, to taste
In a large soup pot, sauted onion and garlic in olive oil over medium heat until translucent, about five minutes. Add lentils and chicken broth, bring to a boil, then reduce heat and simmer until thickened, about 20-30 minutes. Add coconut milk and bacon, and blend until bacon pieces are small and distributed well throughout.