Hello from Virginia! This soup is the perfect mix of healthy and hearty

Thank you for the wonderful feedback:)

Of course, please let me know how you like it!

Please let me know how you like it! I love hearing how my recipes turn out for people

Please let me know how you like it!

Red lentils dissolve much more than most other lentils. Just so you know, the texture may be different than traditional lentil soups, made with brown lentils.

Any time!

Red pepper would be a fabulous addition!

There are lots of wonderful things to do with lentils -- they cook quickly so can be added to a lot. I make a simple lentil soup -- more basic than this delicious recie: just onions, GRATED carrots, salt and pepper. If I have them on hand I will either dice some cooked ham or put in two slices of uncooked bacon for stock. Another favourite -- a dinner party recipe -- is a lentil, and veggie hotpot. Carrots, celery, onion, tomatoes and garlic, all chopped (fresh not canned tomatoes). Cok lentils, drain, then in a separate large frypan add to the veggies, pour over a lot of veggie stock, stir in some tomato paste, season with s&p, and a little cumin. Cook until blended. In a separate pan boil potatoes. When cool enough to handle, slice them, and place them over the veggie-lentil dish in a casserole, covering. Brush with olive oil and sprinkle paprika over it, and either leave for later or pop into oven for a few minutes to reheat the potatoes. Right now I have a large square red pepper. I am going to stuff it with cooked red lentils, grated carrot, a chopped cocktail tomato and some strands of spinach, with s&p. With other lentils I may make fritters, with whatever is around. All you need is an imagination and a palate that lets you know what to season a dish with. (In the video dish, I would not use coriander and I am doubtful about cumin). But her choices remind me that you can use lentils in curries.

Let me know how the recipe works out for you

@@casualfoodist It will work better than leaving the garlic frying that long.

Thanks for the suggestion. I've never presoaked my lentils but curious as to how it would change things

@@casualfoodist rinsing it takes away dirt. Soaking it allows it to bloom a bit - we often prep lentils with spices as a dish eaten with rice/rotis. Blessings from Houston, TX

@@casualfoodist Pre-soaking is not necessary with red lentils. Pre-washing is just normal hygienic practice; I assumed you had done that and knew you needn't tell anyone.

One of my favorite toppings is garlic chili oil

I scrub and peel

Red lentils cook more quickly