Ingredients

• 1 cup (~220 g) red lentils (only red!)
• 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 boiling water or broth (4 cups)
• A small bunch of cilantro or parsley, chopped
• Lemon juice to taste (about 1 tbsp)

Directions

1. Prepare the Vegetables:
   • Chop the onion, carrot, and potato. Slice the leek. Set aside.
2. Sauté the Vegetables:
   • In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and leek, and sauté until softened, about 3-4 minutes.
   • Add the chopped carrot and potato, and continue to sauté for another 2-3 minutes.
3. Add the Lentils and Spices:
   • Stir in the red lentils, cumin, salt, and pepper. Cook for 1-2 minutes, stirring to coat the lentils and vegetables with the spices.
4. Add Tomato Paste and Liquid:
   • Add the tomato paste and stir to combine. Pour in the boiling water or broth, stirring well. Bring the mixture to a boil.
5. Simmer the Soup:
   • Once boiling, reduce the heat to low and let the soup simmer for 15-20 minutes, or until the lentils and vegetables are tender.
6. Blend the Soup (Optional):
   • For a smoother texture, use an immersion blender to partially or fully blend the soup. If you prefer a chunkier soup, you can skip this step.
7. Add Lemon Juice and Herbs:
   • Stir in the lemon juice and adjust seasoning with additional salt and pepper if needed. Add the chopped cilantro or parsley just before serving.
8. Serve:
   • Ladle the soup into bowls and enjoy it hot, with a drizzle of olive oil and extra lemon juice if desired.

Cooking Tips

• Lentils: Only use red lentils as they cook quickly and give the soup a creamy texture.
• Cumin: A pinch of cumin adds warmth and depth to the soup, but feel free to adjust to your taste.
• Blending: Blend the soup to your preferred consistency—smooth or chunky.

Nutritional Benefits

• Red Lentils: High in protein and fiber, and low in fat, making them a great addition to a healthy diet.
• Vegetables: Carrots, leeks, and potatoes provide essential vitamins, minerals, and fiber.
• Lemon Juice: Adds a burst of vitamin C and brightens the flavors.

Dietary Information

• This recipe is vegetarian and can be made vegan by omitting the butter.
• It’s naturally gluten-free and rich in plant-based protein.

Nutritional Facts (per serving, based on 4 servings)

• Calories: Approximately 220 kcal
• Protein: 9 grams
• Carbohydrates: 32 grams
• Fat: 7 grams
• Fiber: 8 grams

Storage

• Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freezing: The soup can be frozen for up to 3 months. Thaw in the refrigerator and reheat before serving.

Why You’ll Love This Recipe

• Quick and Easy: Ready in just 30 minutes, perfect for a fast, nutritious meal.
• Healthy: Packed with protein, fiber, and vitamins, this soup is both filling and nourishing.
• Flavorful: The combination of cumin, lemon, and fresh herbs creates a delicious, warming soup.
• Versatile: Great as a starter, light lunch, or main course with some crusty bread.

Conclusion

This quick and easy red lentil soup is a delicious and healthy option for any meal. With simple ingredients and a short cooking time, it’s perfect for those busy days when you need something hearty and satisfying. The blend of red lentils, vegetables, and spices creates a flavorful soup that’s both comforting and nutritious. Enjoy this warm and tasty dish with your family and make it a regular part of your meal rotation!

Frequently Asked Questions

1. Can I use other types of lentils?
   • Red lentils are recommended as they cook quickly and give the soup a smooth texture. Other types may require longer cooking times and will not blend as smoothly.
2. Can I make this soup ahead of time?
   • Yes, the soup can be made ahead and stored in the refrigerator for up to 3 days.
3. Is there a substitute for tomato paste?
   • You can use fresh or canned tomatoes, but you may need to simmer the soup longer to reduce the liquid.
4. Can I add other vegetables?
   • Yes, feel free to add spinach, celery, or bell peppers for extra flavor and nutrition.
5. What can I serve with this soup?
   • Serve with a side of crusty bread, pita, or a fresh green salad.
6. Is this soup suitable for freezing?
   • Yes, it freezes well and can be reheated for a quick meal.
7. How do I adjust the thickness of the soup?
   • For a thicker soup, reduce the amount of water or broth. For a thinner soup, add more liquid during cooking.
8. Can I make this soup in a slow cooker?
   • Yes, cook on low for 4-6 hours or until the lentils and vegetables are tender.
9. Can I omit the lemon juice?
   • Lemon juice adds brightness to the soup, but you can omit it or replace it with a splash of vinegar.
10. How do I store leftovers?
    • Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.