Why Make This Recipe
Red Lentil Soup is a fantastic choice for anyone looking for a hearty and nutritious meal. It’s easy to make, packed with flavor, and full of healthy ingredients. This soup is not only comforting but also versatile, allowing you to adjust the spices and add your favorite vegetables. Plus, it’s an excellent way to incorporate legumes into your diet, providing protein and fiber that help keep you feeling full and satisfied.
How to Make Red Lentil Soup
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced (red onion is nice here)
- 4 garlic cloves, roughly chopped
- 2 cups carrots, diced (2 large carrots or sub diced yam)
- 1 celery stalk, sliced (optional)
- ½ teaspoon salt, more to taste (see notes)
- ½ teaspoon black pepper
- 1 medium tomato, diced (or 1 red bell pepper or 1 tablespoon tomato paste)
- 1 ½ teaspoons ground cumin
- ½ teaspoon sumac (optional)
- ½ teaspoon chili powder or red paprika (not smoked)
- 1 cup red lentils
- 4 cups vegetable broth, chicken stock, or water (see notes)
- 1 cup water
- Generous pinch cayenne pepper or Aleppo chile flakes
- Large squeeze of fresh lemon juice
Directions:
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, stirring for 3-4 minutes until fragrant.
- Lower the heat to medium. Add the carrots, celery (if using), salt, and pepper. Sauté for about 7 minutes.
- Add the diced tomatoes and spices, cooking for another 2-3 minutes.
- Pour in the lentils, broth, and water. Increase to medium-high heat, bring to a boil, cover, and reduce the heat to a gentle simmer for 20 minutes or until the lentils are cooked through.
- Use an immersion blender to partly puree the soup, leaving some texture (or blend half of it in a blender). If you prefer a thinner soup, add more broth or water to reach your desired consistency, adjusting the seasoning as needed.
- Squeeze in half the lemon and a pinch of cayenne. Taste the soup and adjust the salt, lemon juice, and cayenne as needed. If using water instead of broth, you may need to add another ¾-1 teaspoon of salt.
- Divide the soup among bowls, drizzle with good olive oil, and sprinkle with fresh herbs, Aleppo chili flakes, or a bit of sumac.
How to Serve Red Lentil Soup
Red Lentil Soup is great served hot as a main dish or a side. Pair it with crusty bread or a fresh salad for a complete meal. You can also top it with fresh herbs or a swirl of yogurt for added flavor and richness.
How to Store Red Lentil Soup
To store, let the soup cool completely and transfer it to an airtight container. Red Lentil Soup can be kept in the refrigerator for up to 4-5 days. If you want to store it for longer, consider freezing it. Place portions in freezer-safe containers, and it can be kept for up to 3 months. Reheat on the stove or in the microwave when you’re ready to enjoy it again.
Tips to Make Red Lentil Soup
- Adjust the seasoning to your taste, especially with salt and lemon juice, as the flavors develop as the soup cools.
- If you like more heat, feel free to add more cayenne or red pepper flakes.
- For a creamier texture, blend the soup more thoroughly or add a splash of coconut milk at the end.
Variation
You can modify this recipe by adding other vegetables like spinach, kale, or zucchini for added nutrition. Feel free to experiment with spices such as turmeric or curry powder for a different flavor profile.
FAQs
Can I use other types of lentils?
Yes, but keep in mind that cooking times may vary. Red lentils cook faster and break down more than other varieties.
Is this soup vegan?
Absolutely! This soup is completely plant-based as long as you use vegetable broth.
Can I make this soup in advance?
Yes! In fact, the flavors often improve after a day in the fridge. Just be sure to reheat it gently and adjust the consistency with more broth or water if needed.
