Description
Red Lentil Soup is a hearty and nutritious dish packed with protein, fiber, and vibrant vegetables. With warm spices like cumin, turmeric, and garlic, this soup is comforting and flavorful, making it a perfect option for cozy meals or meal prepping. Quick to prepare and naturally vegan and gluten-free, it’s the ideal choice for a healthy, satisfying lunch or dinner.
Ingredients
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1 tablespoon olive oil
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1 medium onion, chopped
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2 cloves garlic, minced
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2 carrots, peeled and chopped
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1 teaspoon ground cumin
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1 teaspoon ground turmeric
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1/2 teaspoon ground coriander (optional)
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1/4 teaspoon ground cinnamon (optional)
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1 cup dried red lentils, rinsed
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1 can (14.5 oz) diced tomatoes, with juice
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4 cups vegetable broth (or chicken broth for non-vegetarian version)
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1 bay leaf
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Salt and pepper to taste
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1 tablespoon fresh lemon juice (optional)
- Fresh parsley or cilantro for garnish (optional)
Instructions
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Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the minced garlic and chopped carrots, sautéing for another 2 minutes.
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Add the spices: Stir in the ground cumin, turmeric, coriander, and cinnamon (if using). Toast the spices for about 1 minute to release their fragrance.
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Add lentils, tomatoes, and broth: Add the rinsed red lentils, diced tomatoes with juice, vegetable broth, and the bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are soft.
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Season and adjust texture: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If you prefer a creamier texture, use an immersion blender to blend part of the soup, leaving some lentils whole for texture.
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Finish and serve: Stir in fresh lemon juice (optional) and garnish with parsley or cilantro. Serve hot with crusty bread or rice, if desired.
Notes
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.Freezing: This soup freezes well. Let it cool completely before storing in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.Reheating: Reheat on the stovetop over medium heat, adding a little water or broth if the soup thickens too much. You can also microwave individual servings for 1-2 minutes.
