Red Lentil Soup with Vegetables Recipe

Introduction

This vibrant red lentil soup is a comforting and nutritious meal, packed with tender vegetables and warming spices. Easy to make and full of flavor, it’s perfect for a cozy lunch or dinner any day of the week.

Ingredients

• 3 tablespoons olive oil
• 1 large onion
• 3 carrots, peeled
• 2 celery stalks
• 1 potato, peeled
• 2 garlic cloves, minced (or 1/4 teaspoon garlic powder)
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin or curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of cayenne, chili powder and/or coriander seed
• 4 cups (946ml) vegetable stock, broth, or chicken broth (1 box)
• 1 cup (237ml) water
• 1 cup (200g) red lentils
• 1/2 large lemon (zest and juice)
• 1/4 cup (2 oz) chopped fresh parsley or cilantro

Instructions

1. Step 1: Prepare the vegetables by dicing the carrots, onion, celery, and potato. For a quicker method, cut the vegetables into large chunks and pulse them briefly in a food processor until roughly chopped.
2. Step 2: In a medium-large or large pot, heat the olive oil over medium-high heat. Add the diced vegetables and sauté until they soften, about 5 minutes, stirring occasionally. Add the minced garlic and sauté for an additional minute.
3. Step 3: Stir in the tomato paste, ground cumin or curry powder, salt, black pepper, and any optional spices you like. Cook for 2 minutes to allow the spices to bloom. Then add the broth, water, and red lentils. Stir to combine.
4. Step 4: Bring the soup to a boil, then reduce the heat to medium or medium-low. Partially cover the pot and let the soup simmer gently for about 30 minutes, or until the lentils and vegetables are tender.
5. Step 5: Finish by adding the lemon zest, lemon juice, and chopped parsley or cilantro. Taste and adjust the seasoning with more salt if needed. Serve hot with a drizzle of good olive oil and additional lemon wedges if you like.

Tips & Variations

• For a creamier texture, blend part of the soup with an immersion blender before adding the lemon and herbs.
• If you prefer a spicier soup, increase the cayenne or add a pinch of chili powder.
• Swap red lentils for yellow lentils for a slightly different flavor and texture.
• Use fresh garlic when possible for better flavor, but garlic powder works well in a pinch.
• Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.

Storage

Store the soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stove or microwave until heated through, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils are ideal because they cook quickly and become soft, creating a creamy texture. Other lentils like green or brown can be used but may require longer cooking times and will keep their shape more.

Is this soup suitable for vegans?

Yes, this soup is vegan if you use vegetable stock. Using chicken broth will make it non-vegan, so be sure to choose your broth accordingly.

Red Lentil Soup with Vegetables Recipe

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★★★★★

4.9 from 140 reviews

• Author: Rafael
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

This comforting Red Lentil Soup with Vegetables is a hearty and nutritious dish perfect for any season. Featuring a medley of sautéed vegetables, red lentils, and a vibrant blend of spices, this soup is both flavorful and easy to prepare. Enhanced with fresh lemon juice and herbs, it offers a delicious balance of tangy and savory notes to warm you up and satisfy your soul.

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Ingredients

Scale 1x2x3x

Vegetables and Aromatics

• 3 tablespoons olive oil
• 1 large onion, diced
• 3 carrots, peeled and diced
• 2 celery stalks, diced
• 1 potato, peeled and diced
• 2 garlic cloves, minced (or 1/4 teaspoon garlic powder)

Seasonings and Spices

• 2 tablespoons tomato paste
• 1 teaspoon ground cumin or curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Optional: pinch of cayenne, chili powder, and/or coriander seed

Liquids and Lentils

• 4 cups (946 ml) vegetable stock, broth, or chicken broth (1 box)
• 1 cup (237 ml) water
• 1 cup (200 g) red lentils

Finishing Ingredients

• 1/2 large lemon (zest and juice)
• 1/4 cup (2 oz) chopped fresh parsley or cilantro

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Instructions

1. Prepare the Vegetables: Dice the carrots, onion, celery, and potato into small pieces. For a quicker option, place the vegetables in a food processor and pulse until roughly chopped.
2. Sauté Vegetables and Garlic: Heat olive oil in a medium-large pot over medium-high heat. Add the diced vegetables and sauté for about 5 minutes until they soften, stirring occasionally. Add the minced garlic and sauté for another minute until fragrant.
3. Add Seasonings and Other Ingredients: Stir in tomato paste, ground cumin or curry powder, salt, black pepper, and any optional spices like cayenne or chili powder. Cook this mixture for 2 minutes to allow the flavors to blend. Then add the broth, water, and red lentils, stirring well.
4. Cook the Soup: Bring the soup to a boil, then reduce the heat to medium or medium-low to maintain a gentle simmer. Partially cover the pot and cook for about 30 minutes, or until the lentils and vegetables are tender.
5. Finish the Soup and Serve: Stir in the lemon zest and juice, along with the chopped fresh parsley or cilantro. Taste the soup and adjust the seasoning with additional salt if needed. Serve hot with a drizzle of good quality olive oil on top and extra lemon wedges on the side if desired.

Notes

• You can substitute curry powder with ground cumin for a different flavor profile.
• If you prefer a smoother texture, blend the soup with an immersion blender before adding the lemon and herbs.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adding a splash of olive oil right before serving enhances the flavor and mouthfeel.
• Red lentils cook quickly and break down easily, making this soup naturally creamy without added cream.

• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: red lentil soup, vegetable soup, easy lentil recipe, healthy soup, vegetarian soup, Middle Eastern soup, lentil stew