Lentil Soup with Tomato and Spices

A perfect winter meal from Keto Shimizu

This week’s cold snap is a fantastic opportunity to try this hearty lentil soup from TV writer and producer Keto Shimizu. For those who missed it, I shared an interview with Keto in last week’s newsletter, along with her recipe for cheddar whole wheat sourdough. When I asked her what she likes to serve her bread with, she told me about this soup. I made it a couple days ago, when the weather first turned, and it was the perfect way to warm up after a chilly day.

Lentil Soup with Tomato and Spices

This soup is a bit of a throwback to the kinds of health foods that both Keto and I ate growing up. (I was on the Central Coast while Keto was in Vermont, but hippie parents of that era were all playing from the same handbook.) Keto’s soup, however, has a lot more flavor than those old versions we used to suffer through—cayenne, chipotle powder, paprika, garlic powder, and some curry powder come together to give the soup a lot of nuance and spice. There’s also some honey and fresh thyme to round out the flavor. The result is warm and comforting but packs a good kick. (If you don’t like spicy food, omit the cayenne or cut down on the amount.)

This recipe is for an Instant Pot, but you could also make this soup on the stovetop. Make sure to cover the pot and let the soup simmer for 35 to 45 minutes, until the lentils are turning to mush. (You’ll probably need to add more chicken stock as some of the liquid will evaporate.)

If you want a big cooking project, and you already have a sourdough starter, you should definitely serve this with Keto’s cheddar whole wheat sourdough from last week’s newsletter (linked above). Otherwise, you can serve it with another hearty wholegrain bread, as I’ve done here*. It’s also great on rice.

Serves 4

1 teaspoon extra virgin olive oil
1½ cups dried lentils (green or red)
One 14.5-ounce can diced tomatoes
4 cups chicken stock (or the stock of your choice)
2 tablespoons honey
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon chipotle pepper
¼ teaspoon curry powder
3-6 small sprigs of fresh thyme
1 bay leaf
Kosher salt

1. Heat the olive oil in an Instant Pot using the sauté function for 1 minute. Add the lentils and sauté until they’re fragrant, about 3 minutes. Turn off the pot.

2. Add the tomatoes, stock, honey, cayenne, paprika, garlic powder, chipotle powder, curry powder, thyme, and bay leaf. Mix the ingredients, then cover and seal the Instant Pot and set it to pressure cook on high for 18 minutes (this will take about 35 minutes total, including the time for the pot to come up to pressure).

3. Manually vent the pot. When the soup stops boiling, remove the thyme stems and bay leaf. Salt to taste before serving.

*I also drizzled in a bit of olive oil for an extra-rich mouthfeel

From the Archives: Sweet Potato Shepherd’s Pie

For another perfect cold-weather meal, check out the lamb-based Shepherd’s Pie with Sweet Potato and Chimichurri Sauce that Molly Chester of Apricot Lane Farms shared with us earlier in the winter.

Photos: Georgia Freedman, courtesy Molly Chester