A simple vegetarian supper

It is always such a busy time of the year between Thanksgiving and Christmas isn’t it?  There are so many parties, events to attend, festive gatherings and displays and no matter which way you turn, there’s always food, drink and Christmas goodies involved.  I try so hard to be on track, but invariably I find myself reaching out for more.  Then there’s all the baking and entertaining I’ve done in the past few weeks, the temptation is just so pronounced, but I can’t seem to tear myself away.  I’ve stepped on the bathroom scales a few times already, and believe it or not, in the past few weeks alone, I’ve put on a couple extra pounds.  I tell myself I’ll try harder in the New Year.  One day this past week, I thought to make a nutritious yet simple meal for dinner.  Red Lentil with Lemon soup is chock full of bold flavors. A hint of lemon juice takes it up a notch and offsets the deep cumin and chile flavors.  I’ll be preparing more simple suppers like these till all the temptations around me cease.  Woe is me!

Red Lentil Soup with Lemon

  • Servings: 4
  • Time: 45 minutes
  • Print

Red Lentil Soup with Lemon


  • 3 tablespoons olive oil, more for drizzling
  • 1 large onion chopped
  • 2 garlic cloves, minced
  • 1/2 green pepper cubed
  • 1 tomato chopped
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground pepper
  • pinch of ground chile powder or cayenne pepper
  • 1 quart vegetable broth
  • 2 cups water
  • 1 cup red lentils
  • 2 medium carrots, peeled and diced
  • juice of 1/2 lemon
  • 3 tablespoons chopped fresh cilantro


  1. In a large pot, heat 3 tablespoons oil over high heat until hot and shimmering.  Add onion, garlic, green pepper, and saute until golden.  Add chopped tomato and continue to saute.
  2. Stir in tomato paste, cumin, salt, black pepper and chili powder or cayenne powder and saute for 2 minutes longer.
  3. Add broth, 2 cups water, lentils and carrot.  Bring to a simmer, then partially cover pot and turn heat to medium-low.  Simmer until lentils are soft, about 30 minutes.  Taste and add salt if necessary.
  4. Using an immersion blender, puree half the soup in the pot.  The soup should be somewhat chunky.
  5. Stir in lemon juice and cilantro.  Serve soup drizzled with good olive oil and dusted lightly with chili powder if desired.

I also made some microwave sweet potato baked crisps that I recently saw on a blogger friend Sandhya’s blog which was really amazing and paired beautifully with the hearty soup.  I urge you to take a look at Sandhya’s Indfused blog.   Another talented blogger, Sandhya has an enormous repertoire of recipes featuring Indian fusion cooking, there are a lot of short cuts, some easy-to-follow amazing recipes and she even teaches cooking classes in her free time.  Click on the link to explore her blog, you’re bound to find some extraordinary recipes to bookmark for a later time.  Click here to take you directly to the microwave sweet potato crisps – the spices of chili powder, cumin, black pepper and sea salt will convince you never to buy store-bought ever again.  Check out her simple and healthy family chex mix too.

Here you have it friends, a fresh batch of yummy sweet potato crisps.  I will be trying parsnips next, and perhaps some apple chips as well.


I’m linking this to Angie’s Fiesta Friday #99

Thanks to our co-hosts Caroline @ Caroline’s Cooking and Linda @ La Petite Paniere.



  1. Loretta,
    Thank you so much for the shout out, my dear friend! You are so sweet and kind.
    Your sweet potato chips look awesome! I recently got a drawer microwave put in the kitchen. the tray does not rotate, so will see how that works with the chips now. I liked the sweet potato chips so much, I got taro root yesterday from the groceries to try that too.Hope the new microwave works.
    Your soup looks fabulous. Just what I need after gaining a ton. I like the addition of green peppers in your soup.Red lentil soups are so filling, aren’t they?

    Liked by 1 person

    1. Thank YOU Sandhya for putting me on to your yummy sweet potato crisps. I’ll never buy store bought again :). You are so creative with your blog, and I love how you make everything so simple, you deserve the shout out. That soup has become a favorite, it is so nutritious and quite filling too. I’ll probably have to be on a soup diet after the holidays :)

      Liked by 1 person

  2. What a beautiful soup Loretta, and those crisps look wonderful. They would definitely help me with my crunch craving. Sandhya is sweet and talented. I enjoy her blog too. Meals like this do help with some of those other choices we are bound to make this time of year. Soup is coming to my kitchen today too. It’s rained for 3 days and now snowing. Time for some comfort food!

    Liked by 1 person

    1. Oh NO Julie, not the “s” word over there? But just in time for Christmas, so that’s a plus isn’t it? I might have to be on a soup diet after the holidays. It is still pretty mild over here, in fact we are still working outside where I volunteer in the gardens, but not for long I’m sure, it is in the 50’s today and the rest of the week. This soup has become quite a favorite of ours, and quite nutritious too. Thanks for stopping by.

      Liked by 1 person

    1. Yes I too love red lentils, it’s so versatile isn’t it? Thanks so much for your package Sonal, I was so touched by your generosity. I could smell the package as soon as it arrived in the mailbox. I’m going to treat my husband tonight and make him a masala chai with those spices. I’ll get a lot of brownie points for that for sure :) You boil the milk first right? What would you suggest I make with the masala powder? I’m dying to try them both. Thanks again, you’re such a sweet soul :) Merry Christmas to you and your family xoxo

      Liked by 1 person

      1. Loretta for chai mix, this is what I do :).
        Boil 3/4 cup water with 1/4 milk and a small pinch or chai mix. When it comes to a boil, add either loose black tea leaves or a Lipton tea bag (not orange pekoe). Boil it for 2 minutes. Strain it and serve with sugar if you wish.
        With curry masala – treat it as a regular Indian spice mix. Use in lentils and Veges and meats. Heat oil, add tomato or onions or veges and meat of choice. Add some curry powder and salt, toss and let cook.


    1. Thanks Suzanne. Just received a package from Sonal too with some great spices, I can’t wait to taste test it all. The soup is really good this time of year isn’t it? Thank you for stopping by :)


  3. Lentil soup is one of my favorites and I always feel so good eating it. Thanks for a different version which you’ve “kicked up a notch”. Sounds like I need to try those sweet potato chips. I hear you with the weight – the older we get the harder it is too keep it off.

    Liked by 1 person

  4. Its not just you dear Loretta even I am on the look for healthy low calorie food. Blogging does take its toll after all 😉
    Your supper really seems light and nice. Would love to give it a try.

    Liked by 1 person

    1. Ha ha Ana, this time of year is just awful isn’t it? As I’m writing this, I just put a fruit and nut cake in the oven :). There’s always the New Year isn’t there? Resolutions and all :). Thanks for stopping.

      Liked by 1 person

      1. 😢 True Loretta. Plus I have two whole weeks of parties that I must attend thanks to a family wedding. OMG! I dread the battle which lies ahead- food vs figure😉 But like you said what’s New Year for ☺Please post more recipes for simple suppers then.
        Fruit and nut cake….my favourite. Makes me go weak in the knees 😉

        Liked by 1 person

      2. Yes, same here Ana, non-stop parties, but you have a wedding too eh? Gosh, in India I know those celebrations can go on for days….But there’s always the New Year and resolutions eh? :)

        Liked by 1 person

  5. Ha ha Fae, this is the time of year when food temptations abound isn’t it? I’m not sure I’m setting a good example, that was just ONE light and nutritious supper :). Well, there’s always the New Year isn’t there? :)


    1. Thanks Ginger, I got inspired myself by another blogger and wanted to try them for the longest time. I’m now going to try it with other veggies/fruit too and experiment. Thank you for stopping by :)


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