Delicious Red Lentil Soup
Introduction
As an expert chef, I have always believed that simple ingredients can create extraordinary flavors, and this Delicious Red Lentil Soup is the perfect example. With its velvety texture, rich depth of flavor, and robust nutritional profile, this soup is both a nourishing meal and a comforting bowl of warmth. Whether you’re looking to warm up on a chilly evening or seeking a healthy, plant-based meal, this red lentil soup has you covered. It’s quick, filling, and packed with protein and fiber—ideal for anyone who enjoys hearty and wholesome food.
Prep Time
1o Minutes
Cook Time
3o Minutes
Servings
4 Persons
Diet Type
Gluten-Free
Difficulty
Easy
Rating
⭐⭐⭐⭐⭐
Why This Recipe Works
Ingredients for Recipe
1 lb1 cup red lentils, rinsed: Red lentils cook quickly and break down into a creamy texture, making them perfect for soups.
2 tbsp olive oil : Extra virgin olive oil adds richness to the base, enhancing the overall flavor of the soup.
1 medium onion, diced: A key base ingredient that adds sweetness to balance the earthy flavors of the lentils.
2 cloves garlic, minced: Garlic adds an aromatic depth; be careful not to overcook or brown it too much.
1 carrot, peeled and diced: Carrots bring a subtle sweetness and texture contrast to the smooth lentils.
2 tsp ground cumin: Cumin adds warmth and earthiness, making the soup deeply flavorful.
1 tsp ground coriander: A fragrant spice that complements cumin and adds a citrusy note to the soup.
1/2 tsp ground turmeric: Turmeric lends its vibrant color and anti-inflammatory properties, adding both visual appeal and health benefits.
4 cups vegetable broth: A base for the soup; use low-sodium broth to control salt levels.
1 can (14 oz) diced tomatoes, with juices: Tomatoes provide a slight tanginess and depth of flavor to balance the richness of the lentils.
Salt and pepper, to taste: Essential for balancing and enhancing the flavors.
1 tbsp lemon juice: Lemon juice brightens the soup and adds a zesty freshness that lifts the entire dish.
Fresh cilantro, chopped: For garnish and added freshness; cilantro adds a final layer of flavor.
Step-by-Step Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for about 5 minutes until softened. Add the garlic and cook for an additional 30 seconds, just until fragrant.
- Add the Spices: Stir in cumin, coriander, and turmeric. Let them toast in the oil for about 1 minute to release their aromas and deepen their flavor.
- Combine Lentils and Tomatoes: Add the rinsed red lentils and diced tomatoes (with their juices) to the pot. Stir to combine with the spices.
- Pour in Broth: Add vegetable broth to the pot and stir. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and have absorbed much of the liquid. Stir occasionally.
- Blend for Smoothness: Once the lentils are fully cooked and tender, use an immersion blender to blend the soup to your desired consistency. You can blend it all for a creamy texture or leave some lentils whole for added texture.
- Season and Finish: Stir in the lemon juice and season with salt and pepper to taste. Top with freshly chopped cilantro for a burst of freshness.
- Serve: Ladle the soup into bowls and serve hot. Garnish with extra cilantro if desired. Enjoy with a slice of crusty bread for the perfect meal!
Chef’s Insight: Don’t let the garlic brown too much—just until fragrant, then stir in immediately.
Pro Tips & Common Mistakes to Avoid
If you prefer a thicker soup, reduce the amount of broth. Alternatively, blend some of the soup, then stir it back in for a creamy, thick consistency.
Use an immersion blender for a smoother texture, but be careful not to over-blend. A little chunkiness adds texture and character.
Overcooking the garlic can make it bitter. Always sauté it just until fragrant.
Skipping the toasting of the spices can result in a flatter flavor. Toasting them briefly in the oil brings out their essential oils, boosting the soup’s complexity.
Serving, Nutrition, Storage, Reheating & Freezing Guide
This Delicious Red Lentil Soup is perfect on its own or served with a side of whole-grain bread or a fresh salad. It’s a great meal for lunch or dinner, offering a satisfying, nutrient-dense option. Store leftovers in an airtight container in the fridge for up to 4 days. To reheat, warm on the stove or in the microwave, adding extra broth if necessary. This soup also freezes well for up to 3 months. For best results, freeze the soup in individual portions to make reheating easier.
Delicious Red Lentil Soup
Ingredients
- 1 cup Red lentils
- 2 tbsp Olive oil
- 1 medium Onion, diced
- 2 cloves Garlic, minced
- 1 medium Carrot, peeled and diced
- 2 tsp Ground cumin
- 1 tsp Ground coriander
- 1/2 tsp Ground turmeric
- 4 cups Vegetable broth
- 1 can (14 oz) Diced tomatoes
- Salt & pepper
- 1 tbsp Lemon juice
- 1/4 cups Fresh cilantro, chopped
Instructions
- Sauté the Vegetables: Heat olive oil in a large pot over medium heat. Add the diced onion and carrot, cooking for about 5 minutes until softened. Add the garlic and cook for an additional 30 seconds, just until fragrant.
- Add the Spices: Stir in cumin, coriander, and turmeric. Let them toast in the oil for about 1 minute to release their aromas and deepen their flavor.
- Combine Lentils and Tomatoes: Add the rinsed red lentils and diced tomatoes (with their juices) to the pot. Stir to combine with the spices
- Pour in Broth: Add vegetable broth to the pot and stir. Bring the mixture to a boil, then reduce the heat and simmer for 25-30 minutes, or until the lentils are tender and have absorbed much of the liquid. Stir occasionally.
- Blend for Smoothness: Once the lentils are fully cooked and tender, use an immersion blender to blend the soup to your desired consistency. You can blend it all for a creamy texture or leave some lentils whole for added texture.
- Season and Finish: Stir in the lemon juice and season with salt and pepper to taste. Top with freshly chopped cilantro for a burst of freshness.
- Serve: Ladle the soup into bowls and serve hot. Garnish with extra cilantro if desired. Enjoy with a slice of crusty bread for the perfect meal!
Notes
- Lentil Texture: Red lentils cook quickly and break down into a creamy texture. If you prefer a chunkier soup, consider using green or brown lentils, but remember to adjust the cooking time.
- Spices: The spices in this soup, including cumin, coriander, and turmeric, are essential for flavor. Don’t skip toasting them in the olive oil as it enhances their aroma and depth.
- Adjusting Consistency: If the soup is too thick, add more vegetable broth or water to reach your desired consistency. You can also blend a portion of the soup for extra creaminess.
- Make Ahead: This soup stores well in the fridge for 3-4 days, allowing the flavors to deepen. It’s also a great meal prep option.
- Customizing: Add extra vegetables like spinach, kale, or zucchini for added nutrients. You can also add a dollop of coconut cream for extra richness if you prefer a creamier texture.
- Storage & Freezing: The soup can be stored in an airtight container in the refrigerator for up to 4 days. It freezes well for up to 3 months. Reheat gently on the stove, adding extra broth if necessary.
FAQs
This Delicious Red Lentil Soup is the perfect balance of simplicity, nutrition, and flavor. It’s a comforting, hearty dish that’s incredibly easy to prepare, making it a go-to recipe for busy weekdays or cozy weekends. If you’ve made this soup, share your experience and let me know what variations you tried. Enjoy the journey of making this vibrant, nourishing meal, and remember, great cooking begins with fresh ingredients and a dash of creativity!
