Name: Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons Extra virgin olive oil; 1 medium Yellow onion, diced; 2 medium Carrots, diced; 3 cloves Garlic cloves, minced; 1 teaspoon Ground cumin; 0.5 teaspoon Ground turmeric; 1 cup Red lentils, rinsed and picked over; 6 cups Vegetable broth; 1 tablespoon Tomato paste; 1 tablespoon Fresh lemon juice; 0.25 cup Fresh cilantro, chopped

"This vibrant red lentil soup is a soul-warming blend of tender legumes, aromatic spices, and a refreshing zesty finish. Perfectly creamy yet entirely dairy-free, it's the ultimate pantry-friendly meal for cozy, chilly evenings."

Ingredients

Qty	Item
2 tablespoons 30 ml	Extra virgin olive oil
1 medium 150 g	Yellow onion, diced
2 medium 120 g	Carrots, diced
3 cloves 9 g	Garlic cloves, minced
1 teaspoon 2 g	Ground cumin
0.5 teaspoon 1 g	Ground turmeric
1 cup 190 g	Red lentils, rinsed and picked over
6 cups 1.4 l	Vegetable broth
1 tablespoon 15 g	Tomato paste
1 tablespoon 15 ml	Fresh lemon juice
0.25 cup 10 g	Fresh cilantro, chopped

How to Make Red Lentil Soup

Heat the olive oil in a large pot over medium heat. Add the onion and carrots, sautéing until the onion is translucent and soft, about 5 to 7 minutes.

Stir in the garlic, cumin, and turmeric, cooking for 1 minute until fragrant. Add the tomato paste and stir to coat the vegetables.

Add the rinsed red lentils and the vegetable broth. Bring the mixture to a boil, then reduce heat to low and cover with a lid.

Simmer for 20 to 25 minutes, or until the lentils are tender and starting to break down.

Use an immersion blender to partially blend the soup if you prefer a creamier texture, or leave it as is for a rustic feel.

Stir in the fresh lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro before serving.

·
Rinse the lentils thoroughly in a fine-mesh sieve until the water runs clear to remove excess starch.
·
For a smoky depth, add half a teaspoon of smoked paprika along with the cumin.
·
If the soup becomes too thick upon standing, thin it out with a splash of water or extra broth.
·
Always use fresh lemon juice at the very end to brighten the earthy flavors of the lentils.

Frequently Asked Questions

Can I freeze red lentil soup?

Yes, this soup freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Do I need to soak the red lentils first?

No, red lentils cook very quickly and do not require soaking like other dried beans or legumes.

Is this soup gluten-free?

Yes, as long as you ensure your vegetable broth is certified gluten-free.

What is the difference between red lentils and green lentils?

Red lentils break down much faster and become creamy when cooked, whereas green lentils hold their shape better.

Video Tutorials

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Step-by-Step Visual Guide

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