Red Lentil Soup
Warm, creamy red lentil soup made with simple pantry ingredients — a quick, nutritious bowl perfect for weeknights.
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Servings: 4 servings
Calories: 240kcal
Ingredients
- 1 cup red lentils rinsed
- 1 medium onion finely chopped
- 2 carrots diced
- 2 cloves garlic minced
- 1 red bell pepper optional, diced
- 1 14 oz can crushed tomatoes or 1 cup fresh crushed
- 4 cups vegetable stock or water + bouillon
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 –1/2 tsp smoked paprika
- 1/2 tsp turmeric optional
- Salt and black pepper to taste
- Juice of 1/2 lemon
- Fresh parsley or cilantro chopped for garnish
- Optional: a drizzle of olive oil or plain yogurt to serve
Instructions
- Rinse 1 cup red lentils under cold water until the water runs clear; set aside.
- Heat 2 tbsp olive oil in a large pot over medium heat.
- Add chopped onion and sauté 5–7 minutes until soft and translucent.
- Stir in diced carrots and bell pepper; cook 4–5 minutes until slightly softened.
- Add minced garlic and spices (cumin, coriander, paprika, turmeric); cook 1 minute until fragrant.
- Pour in 1 cup crushed tomatoes and 4 cups vegetable stock; stir to combine.
- Add the rinsed lentils, bring to a gentle boil, then reduce heat to a simmer.
- Simmer uncovered 20 minutes, stirring occasionally, until lentils are tender and begin to break down.
- Use an immersion blender to purée until smooth, or leave partially chunky if preferred.
- Season with salt, pepper and lemon juice; adjust consistency with extra stock or water if too thick. Serve hot with a drizzle of olive oil or a spoonful of yogurt and a sprinkle of chopped herbs.
Nutrition
Calories: 240kcal | Carbohydrates: 32g | Protein: 12g | Fat: 7g | Sodium: 400mg | Fiber: 8g