Red Lentil Mango Soup

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!

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