Description
Red lentil soup is a warm, comforting, and nutrient-packed dish that has been enjoyed for centuries across various cultures. This creamy soup is made with simple, wholesome ingredients like red lentils, carrots, potatoes, leeks, and onions, all simmered together to create a rich and satisfying meal. A touch of cumin and lemon juice enhances the flavors, making it both aromatic and slightly tangy. Red lentil soup is perfect for chilly evenings, a quick lunch, or as a starter for a hearty meal. It is easy to make, budget-friendly, and naturally gluten-free, making it a fantastic option for anyone looking for a delicious and nutritious dish.
Ingredients
Ingredients
- 1 cup (~220 g) red lentils
- 1 medium-sized onion, chopped
- 1 leek, sliced
- 1 medium-sized carrot, chopped
- 1–2 tbsp olive oil
- 1 tsp butter
- 1 medium-sized potato, chopped
- Salt and pepper to taste
- A pinch of cumin
- 1 tbsp tomato paste
- 1 liter (approximately 4.2 cups) boiling water or broth
- A small bunch of cilantro or parsley, chopped
- 1 tbsp lemon juice (to taste)
Instructions
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Prepare the Vegetables:
- Chop the potato, carrot, and onion into small pieces to ensure even cooking.
- Slice the leek into thin rounds.
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Rinse the Lentils:
- Place the red lentils in a fine-mesh sieve and rinse them thoroughly under cold water until the water runs clear.
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Sauté the Vegetables:
- Heat olive oil and butter in a large pot over medium heat.
- Add the chopped onion and sauté for about 3-4 minutes until soft and translucent.
- Add the chopped carrot and sliced leek, then sauté for another 2-3 minutes while stirring.
- Stir in a pinch of cumin to enhance the flavor.
- Add the chopped potato and mix everything thoroughly.
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Cook the Lentils:
- Add the rinsed lentils to the pot and stir well to coat them with the flavors of the sautéed vegetables.
- Pour in the boiling water or broth and bring the mixture to a boil.
- Reduce the heat to a gentle simmer, cover the pot, and let it cook for about 10-15 minutes, or until the lentils and vegetables are tender.
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Add Tomato Paste and Seasonings:
- Stir in the tomato paste, making sure it blends evenly into the soup.
- Season with salt and pepper to taste.
- Add the chopped cilantro or parsley and mix well.
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Blend the Soup:
- Using an immersion blender, blend the soup until smooth and creamy. If you prefer a chunkier texture, blend only part of the soup while leaving some whole lentils and vegetables intact.
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Finish with Lemon Juice:
- Stir in fresh lemon juice to enhance the flavor. If desired, add a drizzle of olive oil for extra richness.
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Serve:
- Ladle the soup into bowls and garnish with additional chopped herbs if desired.
Notes
- For a Spicier Kick: Add a pinch of red pepper flakes or a dash of cayenne pepper.
- For Extra Creaminess: Stir in a splash of coconut milk or cream before serving.
- For a Thicker Consistency: Let the soup simmer a bit longer to reduce liquid content.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.