Description
A delicious and creamy red lentil soup, perfect for warming up on a chilly day.
Ingredients
Scale
- 1 cup red lentils, rinsed thoroughly
- 1 medium onion, finely chopped
- 1 medium carrot, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 4 cups vegetable or chicken broth
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (adjust to taste)
- Salt, to taste
- Black pepper, to taste
- Juice of 1 lemon
- Diced potatoes, zucchini, or spinach (optional vegetables)
- Smoked paprika or cayenne pepper (for extra heat)
- Yogurt or coconut milk (for creaminess)
- Fresh parsley or mint (for garnish)
- Extra virgin olive oil (for drizzling)
- Sumac (optional garnish)
- Toasted pine nuts (optional garnish)
Instructions
- Begin by rinsing the red lentils thoroughly under cold water until the water runs clear.
- Finely chop the onion, carrot, and garlic to ensure even cooking and smooth blending into the soup.
- Heat olive oil in a pot over medium heat. Add the chopped onions, carrots, and garlic. Cook gently, stirring occasionally, for about 5-7 minutes until softened and fragrant without browning.
- Stir in cumin and red pepper flakes, allowing them to toast lightly to release their aroma. Add the tomato paste and cook with the vegetables for 2 minutes to deepen the flavors.
- Add the rinsed lentils to the pot and pour in the vegetable or chicken broth. Bring to a boil, then reduce heat to a gentle simmer, uncovered, and cook for 20-25 minutes until the lentils are tender and starting to break down.
- Use an immersion blender to puree the soup gently for a slightly textured or completely smooth consistency, based on preference. Stir in lemon juice, salt, and pepper to taste.
- Allow the soup to simmer for an additional 5 minutes to meld the flavors. Serve hot, garnished as desired with fresh herbs, yogurt, or a drizzle of olive oil.
Notes
- For added richness, consider using coconut milk instead of yogurt.
- Adjust the amount of red pepper flakes to control the heat level.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2g
- Sodium: 600mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg