For a good solid week or two, Vancouver was trapped in the arms of summer. Smiles were given out to random strangers, windows and doors were left wide open, and the world just seemed that much better. But over the last day of the long weekend, the switch was flipped. Grey clouds? Mais oui! Battering rain? Of course! But this is Vancouver. We know grey and rain and cool temperatures. So we adjust by kicking off our sandals and pulling out our rain boots. Thick, wooly cardigans find their way into easy reach. And we make soup.
This soup was just the ticket for a rainy day. Not only is it full of belly warming spices that nod to sunnier climes, but you probably already have all the ingredients close at hand. No need to head to the grocery store to pick up a few things. A mason jar filled with red lentils in your pantry. A can of diced tomatoes (even better if they are fire-roasted). Vegetable stock in the fridge, along with a gorgeous head of fresh green parsley (or cilantro if you want to get the flavours authentic).
The rain will stick around for another day or two and then you can feel good about being outside again. But for now, relax and put on your puffy slippers and go with it. And we can all hope that summer with it’s hot sun and smiles will grace the Pacific Northwest soon. Right? Right??
elsewhere: I know you know that I love cauliflower. So I’m sharing some cauliflower love over at Poppytalk. It’s roasted, it’s got a bit of spice and it’s covered with parmesan cheese. Did I mention that it’s addicting? Go now and get the recipe!
red lentil mexican soup with lime
(adapted from Kayln’s Kitchen)
1 c red lentils, rinsed
1 T oil
1/2 onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 sweet red pepper, diced
2 t chili powder
1/4 t chipotle powder
salt & pepper
1 14oz can of fire-roasted diced tomatoes
3 c vegetable stock (homemade if you have it)
a few splashes of your favorite hot sauce
juice of 1-2 limes
1 c chopped parsley or cilantro
avocado, diced (optional)Add rinsed lentils to a small pot and cover with water. Cover pot and bring to a boil. Remove from heat leaving cover on pot. Set aside.
In a large pot, heat oil over medium-high heat and saute onions, garlic, celery, and red pepper. Let things soften and add in the spices, and tomatoes. Dump in the whole pot of lentils along with the vegetable stock. Stir everything well, cover and let simmer for 15 minutes. Stir in the lime juice and the parsley or cilantro. Pour into bowls and garnish with diced avocado, if using. Makes 4-6 servings.
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By chance I’m cooking lentil and tomato soup right now, but mine is more Moroccan inspired (and uses brown lentils, rather than red) with ginger and turmeric and paprika and cayenne and… I forget. Cilantro. Anyway, my soup pot looks a remarkable lot like yours right now, except mine isn’t ready to eat. (And it’s not quite raining in Calgary right now, though it sure feels like rain. So. Cold.)
You know why it’s been raining this week? ‘Cause I’m on vacation, that’s why! Figures that as soon as I’m actually able to be outside during the day, the weather turns to poop…
When I see lentil soup I usually think Indian dal–but this one is definitely welcome in my repertoire! I hear you on the weather frustration as well. The rain will pass eventually, right? Er, right?
Is this really spicy? It looks delicious but I don’t know that my 5 year old would eat it if it is too hot!
The rain has been hitting here as well and it’s definitely been putting me in soup mode! Love the Mexican flavors with the red lentils…an intriguing combo!
Do you think this would be good to freeze? Or would the lentils get mushy? I don’t have much experience with lentils. My fiance doesn’t like lentils so this would be great for me to grab a container out of the freezer and take to work on cold, damp days.
The lentil soup looks perfect for cool, rainy days however, we are having high 20s here so I’m more in a salad mood lately. If the weather does cool down, which is always a possibility in Ontario – I know I’ll come here for inspiration 🙂
Kristel, sounds delicious!! And a perfect accompaniment to cold weather. Hope it warms up soon!
Oh oh, isn’t it always the way, Vanessa! Have a great vacation (and hey, the sun is out!!)
Eileen, I do too which is why this is a nice change.
Melody, you could definitely cut back on the spice levels. Just add a 1/2 teaspoon each of chili powder and cumin and skip the hot sauce, pepper and chipotle powder altogether. Let me know how it goes!
Thanks Joanne, at least we’re not alone in the rain out here!
Tammy, I think it should be okay to freeze. Red lentils are always a bit mushy so I think it won’t ruin the texture any.
Joanne, I’m totally jealous. Though right now it’s sunny and I’m thrilled to bits!
Today was blistering hot in Chicago but I am crossing my fingers for a cool day just so I can make this soup! What an amazing combination of flavors and I bet this is so satisfying.
This soup looks amazing, can’t wait to give it a try. LOVE avocado in soup!
Typically we see a whole pile of rain and icky weather in southern Ontario at the start of spring. I always looked forward to warming up with soup and wooly socks in the evenings. This year we got all sunshine, warmth and summery breezes. I would still gladly eat this soup though 🙂
Mmmmm… delicious flavour combo! a good stray from my standard red lentil.. thanks!!
DP, I’ll take blisteringly hot!! Actually, the weather turned gorgeous again, thankfully…but this is a good keeper for cooler days.
A&M, thanks! My husband loves avocados in soup too (I prefer tortilla chips or cheese!)
My family is from there so I know about all the wonderful weather you’re getting, Laura! Enjoy it 🙂
I think so too, Julie. It’s a good version!
Yum, this is going in my rainy day recipes pile! Love the flavors!
There’s nothing better than a nice warm bowl of soup on a rainy day!
Thank you for posting this! I am craving Mexican, but wanting to use the last of my red-lentils! This is a home run! I love putting avocado on a soup like this! It is amazing what freshness it adds and the creamy texture is to die for! Mmmmm… I wish I could take a ladle and serve myself through your picture but I guess life just isn’t that easy! I will let you know when I make it! Thanks again and love your blog!
This was one of the best soups I ever made, really. I am definitely adding this to my list of “must make again” recipes.
Amanda, it’s perfect for rainy days. Enjoy!
Agreed, M&M
Ha, yes, please give this a go next time 🙂
Malky, so glad you loved this soup. Hooray!
It rained yesterday, but I was out of lentils. Today was hot and sticky, but I still looooooooooooooved this soup! It is simple and delicious.
Amazing! My kitchen smells fabulous and this is so yummy! Best part, my hands smell like cilantro 🙂
This is a great soup! I’ve made it at least 4 times. I usually add more vegetables, depending on what I have.
Loved this soup!!! SO EASY, and super yummy!!! I added in a few extra spices like cumin, and oregano. Love it, will definitely make this again!!!
Made this today. It was delish!
Just want to thank you for the recipe. I had a summer cold and felt like soup. Found this recipe and decided to try it. Didn’t have plain canned roasted tomatoes, but had can of roasted tomatoes and green chiles. Used it, cut back on chill powder and chipotle powder. Added extra garlic, cumin, mexican oregano, and smoked papika to make up for less chili powder and chipotle powder. Delicious! Whole family liked it.
Just made this soup and it’s amazing. Thank you for sharing this receipe
I ate this soup last year for 9 straight weeks. No joke. It is that good. I’ve been eating often this winter too. Thank you for posting such an awesome recipe. I don’t know why it took me so long to post.