I ate a red lentil mango soup at a restaurant several years ago, and liked it so much that I made my own version. It’s not a sweet soup, but the mango does add a particular tang that complements the vegetables. Fire-roasted tomatoes, whether crushed or cubed, contribute to this soup’s delicious taste. Don’t hesitate to add the fresh jalapeno pepper even if you don’t like spicy food; it’s not spicy with just one, but adds valuable flavor. An extra pepper or two give it a nice kick that adds to the flavor if you like spice. More vegetables like carrots can also be added to this soup – just make sure they are diced on the small side, and add them along with the green pepper. Mangos add a nice twist to a healthy vegetable soup.
Red Lentil Mango Soup
- 1 tbsp olive oil
- 2 tsp garlic
- 1 large onion (about 2.5 cups), diced
- 4 celery stalks (about 2 cups), diced
- 1 green pepper, diced
- 6 cups vegetable stock
- 1 1/2 cups red lentils, rinsed
- 1 large can (32 oz) Muir Glen Fire-Roasted Tomatoes, crushed or diced
- 1 cup mango puree
- 2 mangoes (about 2 cups), diced small
- 1 jalapeno pepper, diced small (add more to spice it up)
- salt and pepper to taste
- Add olive oil to medium hot pan.
- Cook garlic in oil for 1 minute.
- Add diced onion and diced celery; stir over heat for 2 minutes.
- Add diced green pepper and continue stirring over heat for another minute or two.
- Add stock and rinsed red lentils.
- Simmer over low heat for about an 45 minutes or until lentils are tender.
- Add canned tomatoes, mango puree and diced hot pepper and simmer for another 10 minutes.
- Add diced mangoes, salt and pepper to taste.
- Heat through and serve or refrigerate to serve later.
- This soup can be eaten chilled as well. Enjoy!