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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
