Red Lentil Soup


  • 2 Tbs. olive oil
  • 1 large red onion, finely chopped (2 cups)
  • 3 cloves garlic, minced (1 Tbs.)
  • 1½ cups red lentils
  • 2 Tbs. ground cumin
  • 1 15-oz. can chopped tomatoes with liquid
  • 1 Tbs. honey
  • 3 bay leaves
  • 1 Tbs. red wine vinegar
  • ½ cup plain low-fat yogurt (optional, can substitute coconut yogurt)


  1. Heat oil in large saucepan over medium heat. Add onion and garlic, and sauté 5 minutes, or until soft.
  2. Stir in red lentils and cumin, and cook 1 minute, or until cumin is fragrant and lentils are coated with oil.
  3. Stir in tomatoes with liquid, honey, bay leaves, and 7 cups water. Season with salt and pepper, and bring to a boil.
  4.  Cover pan, reduce heat to medium-low, and simmer 20 minutes, or until lentils are soft and falling apart, and soup is thick. Add a little water to thin soup, if necessary.
  5. Remove bay leaves, stir in vinegar, and serve with dollops of yogurt.