Description
A hearty and nutritious red lentil soup that is easy to make and packed with flavor.
Ingredients
Scale
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
- Red chili flakes or fresh chopped chili (for heat)
- 1/2 cup coconut milk (for creamy coconut twist)
- 1 cup fresh spinach or kale (for greens boost)
- 1/2 teaspoon smoked paprika or a few drops of liquid smoke (for smoky flavor)
- Cooked chicken, sausage, or chickpeas (for additional protein)
- Fresh cilantro or parsley, chopped (for garnish)
- Dollop of Greek yogurt or sour cream (for garnish)
- Toasted pumpkin seeds (for garnish)
- Chili oil, pesto, sumac, or smoked paprika (for serving decoration)
Instructions
- Rinse the red lentils under cold water until the water runs clear.
- Finely chop the onion, garlic, and carrots to ensure they cook quickly and blend well into the soup.
- Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté until translucent and fragrant, about 3-5 minutes. Add the carrots and cook for another 3-4 minutes to bring out their natural sweetness.
- Stir in the ground cumin and turmeric, cooking for about 1 minute to release their aromas. Then add the tomato paste and cook for another minute, stirring constantly to deepen the flavor.
- Add the rinsed lentils to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
- If you prefer a silky texture, use an immersion blender to partially or fully blend the soup. Alternatively, leave it chunky for a heartier consistency.
- Stir in fresh lemon juice and season with salt and black pepper to taste. Mix well and remove from heat.
- Ladle the soup into bowls and garnish as desired with fresh cilantro or parsley, a dollop of Greek yogurt or sour cream, toasted pumpkin seeds, or a drizzle of chili oil or pesto.
Notes
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Freezes well, so you can double the recipe and save some for later.
- Feel free to customize the vegetables and proteins based on your preferences.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg