A hearty, nutritious, and flavorful soup made with red lentils, vibrant vegetables, and a drizzle of aromatic paprika butter. Perfect for a cozy meal or as a starter for any occasion.
Total Time
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: 55 minutes
Ingredients
For the Soup:
- Red Lentils: 2 cups (400 g), washed and soaked in cold water for 20 minutes
- Onion: 150 g (1 medium), finely chopped
- Carrot: 170 g (1 medium), diced
- Potato: 200 g (1 medium), diced
- Garlic: 15 g (3 cloves), minced
- Tomatoes: 220 g (2 medium), diced
- Olive Oil: 1 tablespoon
- Salt: To taste
- Paprika: 1 teaspoon
- Black Pepper: ½ teaspoon
- Turmeric: ½ teaspoon
- Bay Leaves: 2
- Hot Water: Enough to cover the ingredients
For the Paprika Butter:
- Butter: 45 g (3 tablespoons)
- Paprika: 1 teaspoon
Directions
1. Prepare the Vegetables and Lentils
- Wash and soak the red lentils in cold water for 20 minutes. Drain and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the finely chopped onions and sauté until caramelized, about 5–7 minutes.
2. Add the Vegetables
- Add the diced carrots, potatoes, minced garlic, and tomatoes to the pot. Stir well and cook for another 5 minutes.
3. Add the Lentils and Spices
- Add the soaked red lentils to the pot.
- Season with salt, paprika, black pepper, and turmeric. Add the bay leaves.
- Pour in enough hot water to cover all the ingredients by about 1–2 inches.
4. Cook the Soup
- Bring the soup to a boil, then reduce the heat to medium and let it simmer for about 30 minutes, or until the lentils and vegetables are tender.
5. Blend the Soup
- Remove the bay leaves from the soup.
- Use an immersion blender or transfer the soup to a blender and blend until smooth.
6. Prepare the Paprika Butter
- In a small pan, melt butter over low heat.
- Add paprika and cook for 2 minutes, stirring constantly, until the butter is fragrant and lightly foamy.
7. Serve
- Pour the hot soup into bowls and drizzle with the paprika-infused butter.
- Serve warm with crusty bread or pita.
Serving Suggestions
- Garnish with a sprinkle of fresh parsley or a wedge of lemon for added brightness.
- Pair with warm bread, pita, or naan for dipping.
- Add a dollop of yogurt or sour cream for extra creaminess.
- Serve with a side of roasted vegetables or a simple green salad.
- Top with croutons or toasted seeds for added texture.
Cooking Tips
- Soaking lentils reduces cooking time and enhances texture.
- For extra depth of flavor, roast the vegetables before adding them to the soup.
- Adjust the thickness by adding more or less water during blending.
- Use ghee instead of butter for a richer, nutty flavor.
- Add a pinch of chili flakes to the paprika butter for a spicy kick.
Nutritional Benefits
- Red Lentils: High in protein, fiber, and iron, supporting heart and digestive health.
- Carrots and Potatoes: Provide essential vitamins and minerals like vitamin A and potassium.
- Turmeric: Contains anti-inflammatory properties.
- Olive Oil and Butter: Offer healthy fats and enhance flavor.
Dietary Information
- Vegetarian-Friendly
- Gluten-Free
- High in Protein and Fiber
Nutritional Facts (Per Serving, Makes 6 Servings)
Advertisement
- Calories: 250
- Protein: 11 g
- Fat: 9 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Sugar: 5 g
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze in portions for up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: Warm in a pot over low heat or in the microwave.
Why You’ll Love This Recipe
- Comforting: The creamy texture and warm spices make it perfect for chilly days.
- Nutritious: Packed with protein, fiber, and essential nutrients.
- Versatile: Easily customizable with your favorite vegetables and spices.
- Simple: Requires minimal preparation and cooking steps.
- Budget-Friendly: Uses inexpensive and pantry-staple ingredients.
Conclusion
This creamy red lentil and vegetable soup is a nutritious and flavorful meal that’s easy to prepare. The addition of paprika butter elevates its taste, making it perfect for both casual dinners and special occasions. Pair it with your favorite sides and enjoy a bowl of warmth and comfort!
Frequently Asked Questions
- Can I use green lentils instead of red? Yes, but adjust the cooking time as green lentils take longer to cook.
- Can I make it vegan? Substitute butter with olive oil or vegan butter for the paprika topping.
- What other spices can I add? Cumin or coriander pair well with the flavors of this soup.
- Can I skip blending the soup? Yes, if you prefer a chunky texture.
- How can I make it spicier? Add chili flakes or cayenne pepper to the soup or butter.
- Can I use canned tomatoes? Yes, substitute diced fresh tomatoes with canned for convenience.
- What can I serve with this soup? Warm bread, rice, or a fresh green salad work beautifully.
- Can I double the recipe? Absolutely, this soup scales well for larger portions.
- How do I store leftovers? Store in the refrigerator or freezer as mentioned above.
- Is this soup suitable for kids? Yes, it’s mild in flavor and can be adjusted for spice levels.