Mom’s Lentil Soup

From Johnny Samra/Radar Hair and Records

Johnny was a last-minute addition to our Seattle lineup, but he came through with flying colors, delivering this tasty, nutritious vegan lentil soup that is, IMHO, a model of the form. Thanks Johnny! Also: A hair salon and record store? Genius.


3 cups dried red lentils
1 large onion, small dice
2 tablespoons olive oil
1 tablespoon coriander
1 tablespoon cumin
1 tablespoon salt/white pepper
16 cups of water
2 fresh lemons


Saute onions till almost golden brown; add spices and stir in. Pour in water. Rinse lentils and drain then add to water. Bring to a boil and reduce heat to a medium boil until consistency is like split pea soup. Serve in a bowl and squeeze one-quarter lemon onto soup.

That is pretty much it. It is probably the best vegan soup I have ever had!


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One Response to “Mom’s Lentil Soup”

  1. ignorelander Says:

    16 cups of water for about 4 cups flavorful ingredients? I have toyed myself (seriously, not as a joke) with joining the lifestyle. But this sounds horrible to me…. Vegan or not — got to be bland. I’ll try it this weekend and see if I am wrong.

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