Red Lentil Soup
A comforting, velvety, and nutrient-packed soup that comes together quickly for a perfect healthy meal.
Ingredients
- •1 cup red lentils, rinsed and drained
- •2 tablespoons extra virgin olive oil
- •1 medium yellow onion, finely diced
- •2 medium carrots, peeled and diced
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon red pepper flakes (optional)
- •6 cups vegetable broth
- •1 tablespoon tomato paste
- •1 tablespoon fresh lemon juice
- •1/4 cup fresh cilantro or parsley, chopped
- •Salt and black pepper to taste
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion and carrots, sautéing for about 5-7 minutes until the onion is translucent and the carrots begin to soften.
- 2
Stir in the garlic, cumin, turmeric, and red pepper flakes, cooking for 1 minute until fragrant.
- 3
Add the tomato paste and stir to coat the vegetables, cooking for another minute.
- 4
Add the rinsed lentils and the vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are completely soft and starting to break down.
- 5
Use an immersion blender to partially blend the soup if you prefer a creamier texture, or leave it chunky if desired.
- 6
Stir in the fresh lemon juice and season with salt and pepper to taste.
- 7
Serve hot, garnished with fresh cilantro or parsley.
💡 Chef tips
- For a deeper flavor, toast the dry spices in the oil for a few seconds before adding the liquid.
- This soup thickens significantly as it sits; add a splash of water or broth when reheating to reach your desired consistency.
- Store in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
✅ How it should turn out
The finished soup should be a vibrant golden-orange color with a creamy, thick consistency, smelling earthy and bright with a balanced savory and tangy flavor profile.