This simple, delicious Red Lentil Soup will soon become your new favorite! Easy to make with wholesome ingredients, it comes together in no time. This vegan and gluten-free soup is hearty and nourishing, perfect for any meal. Adapted from the NY Times (Melissa Clark, Red Lentil Soup), it offers a warm, comforting bowl that’s both satisfying and nutritious.
Preparation Time
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced (about 150g)
- 4 garlic cloves, roughly chopped (about 20g)
- 2 cups carrots, diced (about 300g)
- 1 celery stalk, sliced (optional, about 50g)
- 1/2 teaspoon salt, more to taste
- 1/2 teaspoon black pepper
- 1 medium tomato, diced (about 120g) or sub 1 red bell pepper or 1 tablespoon tomato paste
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sumac (optional)
- 1/2 teaspoon chili powder or red paprika (not smoked)
- 1 cup red lentils (about 200g)
- 4 cups vegetable broth, chicken stock, or water (about 1 liter)
- 1 cup water (about 240ml)
- Generous pinch cayenne pepper or Aleppo chili flakes
- Large squeeze of fresh lemon juice
- Garnishes: drizzle of olive oil, fresh herbs (parsley, cilantro, or mint), microgreens, chopped tomatoes, Aleppo chili flakes, Urfa Biber, or a sprinkle of sumac
Directions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the onion and garlic, and stir for 3-4 minutes until fragrant.
- Lower heat to medium, add carrots, celery (if using), salt, and pepper, and sauté for 7 minutes.
- Add the tomatoes and spices, and sauté for 2-3 minutes.
- Pour in the lentils, broth, and water. Increase to medium-high heat, bring to a boil, cover, and lower heat to a gentle simmer for 20 minutes or until lentils are cooked through.
- Using an immersion blender, partly puree the soup, leaving a little texture. (Or blend half of the soup in a blender.) If you prefer a thinner soup, add more broth or water to desired consistency, seasoning as necessary.
- Squeeze in ½ the lemon and a pinch of cayenne. Taste and adjust salt, lemon juice, and cayenne to taste.
- Divide among bowls, drizzle with good olive oil, fresh herbs, Aleppo chili flakes, or a sprinkling of sumac.
Additional Information
- Serving Suggestions: Serve with crusty bread or over rice.
- Cooking Tips: Feel free to experiment with different spices like Garam Masala, Ras el Hanout, turmeric, ginger, or even taco seasoning.
- Nutritional Benefits: Rich in protein, fiber, vitamins, and minerals. Low in saturated fat and cholesterol-free.
- Dietary Information: Vegan and gluten-free.
- Nutritional Facts:
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5.1g
- Sodium: 608mg
- Fat: 6.4g
- Saturated Fat: 0.9g
- Carbohydrates: 30.3g
- Fiber: 5.4g
- Protein: 8.5g
- Cholesterol: 0mg
- Storage: Keep in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add more broth or water to loosen if too thick.
Why You’ll Love This Recipe
You’ll love this Red Lentil Soup for its simplicity and hearty flavor. It’s a versatile recipe that can be easily adapted to suit your taste preferences. The wholesome ingredients make it a nutritious choice, while the warm, comforting flavor makes it a perfect meal for any occasion. Whether you’re a seasoned cook or a beginner, this recipe is straightforward and quick, making it an ideal addition to your meal rotation.
Conclusion
This Red Lentil Soup is more than just a meal; it’s a comforting bowl of nourishment. Its simple, wholesome ingredients come together to create a dish that’s both satisfying and delicious. Whether you’re cooking for yourself or your family, this soup is sure to become a favorite. Enjoy the rich flavors and the health benefits it brings to your table.
Frequently Asked Questions
- Can I use different types of lentils?
- Red lentils cook quickly and become creamy, but you can use green or brown lentils. Adjust cooking time accordingly.
- Can I make this soup in a slow cooker?
- Yes, cook on low for 6-8 hours or high for 3-4 hours.
- Can I freeze this soup?
- Yes, it freezes well for up to 3 months.
- What can I use instead of tomato?
- Substitute with red bell pepper or 1 tablespoon of tomato paste.
- Is this soup spicy?
- It has a mild kick from cayenne or Aleppo chili flakes. Adjust to taste.
- Can I add other vegetables?
- Yes, feel free to add vegetables like spinach, kale, or zucchini.
- Can I use a different type of oil?
- Yes, use any oil you prefer, such as coconut or avocado oil.
- How can I make the soup creamier?
- Blend more of the soup or add coconut milk or cream.
- What can I serve with this soup?
- Serve with crusty bread, rice, or a side salad.
- Can I use dried herbs instead of fresh?
- Yes, use 1/3 of the amount called for fresh herbs.