Description
This creamy red lentil soup is a comforting and flavorful dish perfect for any season. Packed with nutritious ingredients like red lentils, vegetables, and aromatic spices, it offers a hearty yet healthy meal option. The soup is simmered to a creamy consistency and can be enhanced with fresh greens and a splash of lemon juice for brightness, making it an ideal choice for a wholesome lunch or dinner.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
Main Components
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Seasonings and Garnishes
- Salt and black pepper, to taste
- 1 tbsp lemon juice
- 1 cup fresh spinach or kale (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Heat the Oil: Heat olive oil in a large pot over medium heat to prepare for sautéing the vegetables.
- Sauté Vegetables: Add the diced onion and carrots to the pot and sauté for 5-7 minutes until they are softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and optional red pepper flakes. Cook for 1-2 minutes until the spices release their aroma.
- Add Lentils: Add the rinsed red lentils to the pot, stirring well to coat them evenly with the spices.
- Add Broth and Tomatoes: Pour in the vegetable broth and the canned diced tomatoes with their juices. Stir to combine all ingredients thoroughly.
- Season: Add salt and black pepper to taste to enhance the flavors.
- Bring to a Boil: Increase the heat to bring the mixture to a boil, ensuring everything is heated through.
- Simmer: Reduce heat to low, cover the pot, and let the soup simmer gently for 20-25 minutes, until lentils are tender and the soup is creamy.
- Add Lemon and Greens: Stir in the lemon juice along with the fresh spinach or kale if using. Allow the greens to wilt for 2-3 minutes.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, or lemon juice as needed to suit your preference.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving. Enjoy your creamy red lentil soup!
Notes
- Red pepper flakes add heat, so adjust or omit based on your spice preference.
- For a smoother texture, use an immersion blender after cooking to puree part or all of the soup.
- Spinach or kale is optional but adds a nice pop of color and nutrients.
- Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 2 months.
- This soup is naturally vegan and gluten free.
