Ingredients (Serves 4):

For the Soup:

• 1 cup (about 220g) red lentils
• 1 medium onion
• 1 medium carrot
• 1 small bell pepper (or half of a larger one)
• 1 large clove of garlic
• 1-2 tbsp vegetable oil
• 1 tsp butter
• 1 medium potato
• Salt and pepper, to taste
• A pinch of cumin (zira)
• 1 liter boiling water or broth
• A small bunch of cilantro or parsley
• Lemon juice, to taste (about 1 tbsp)

For the Garlic Toast (Optional):

• Slices of bread or baguette
• Butter or olive oil
• 1 clove garlic (for rubbing the bread)
• Dried herbs (optional)
• Grated cheese (optional)

Step-by-Step Preparation:

Step 1: Prepare the Lentils

1. Wash the Lentils – Rinse 1 cup of red lentils under warm water until the water runs clear. This will remove excess starch and prevent the soup from becoming too thick or cloudy.

Step 2: Prepare the Vegetables

1. Chop the Vegetables – Dice the onion, garlic, and bell pepper into large pieces. Slice the carrot and potato thinly to ensure they cook faster.

Step 3: Sauté the Vegetables

1. Heat the Oil and Butter – In a medium-sized pot, heat 1-2 tablespoons of vegetable oil along with 1 teaspoon of butter over medium heat.
2. Sauté the Onion – Add the chopped onion and cook until soft and translucent, stirring occasionally for about 3-5 minutes.
3. Add Garlic and Carrot – Stir in the minced garlic and carrot slices, cooking for another 2 minutes to release their flavors.
4. Add Bell Pepper – Toss in the bell pepper pieces, sprinkle with a pinch of cumin, and season with salt and pepper. Allow the vegetables to cook for another 3-4 minutes, stirring occasionally.
5. Optional: Add Tomato Paste – If desired, add 1-2 teaspoons of tomato paste at this stage to enhance the flavor of the soup. Stir well to combine.

Step 4: Cook the Soup

1. Add the Potato – Add the sliced potato to the pot, stirring to combine with the sautéed vegetables.
2. Add the Lentils – Pour in the rinsed red lentils and mix well.
3. Add Water or Broth – Pour in 1 liter of boiling water or broth, and season with more salt if needed. Stir everything together and bring to a boil.
4. Simmer – Once the soup comes to a boil, reduce the heat to low, cover the pot with a lid, and let it simmer for 10-15 minutes, or until the vegetables and lentils are fully cooked and tender.

Step 5: Blend the Soup

1. Blend the Soup – Once the vegetables and lentils are soft, use an immersion blender to puree the soup until smooth and creamy. If you prefer a chunkier texture, you can blend only half of the soup or leave it unblended.
2. Adjust Consistency – If the soup is too thick for your liking, add more hot water or broth to thin it out to your desired consistency. Taste and adjust seasoning with salt, pepper, and lemon juice (around 1 tablespoon, or to taste).

Step 6: Prepare the Garlic Toast (Optional)

1. Make the Toast – Slice a loaf of bread or baguette into thick slices. Brush each side with olive oil or butter and toast them in a hot pan or oven until golden brown.
2. Add Garlic – Once toasted, rub a clove of raw garlic onto the surface of the bread slices to impart a garlicky flavor. For extra flavor, sprinkle with dried herbs or grated cheese if desired.

Step 7: Serve the Soup

1. Garnish and Serve – Ladle the soup into bowls, sprinkle with freshly chopped cilantro or parsley, and drizzle with additional lemon juice if desired.
2. Add Toast – Serve with garlic toast or croutons on the side for dipping.

Cooking Tips:

• Lentils: It’s important to use red lentils for this recipe as they cook quickly and break down into a creamy texture, unlike other types of lentils.
• Herbs: Cilantro gives a fresh, slightly citrusy flavor to the soup, but if you’re not a fan of cilantro, you can substitute it with parsley.
• Customizable: This soup can easily be customized by adding other vegetables like zucchini, spinach, or tomatoes, or by incorporating additional spices such as paprika or turmeric.
• Texture: For a smoother texture, blend the soup thoroughly. If you prefer more texture, only blend part of it or skip the blending altogether.

Storage:

• Refrigeration: This soup stores well in the refrigerator for up to 3-4 days. Make sure to store it in an airtight container.
• Freezing: You can also freeze this soup for up to 3 months. Allow it to thaw overnight in the fridge and reheat it on the stovetop, adding more water if necessary to adjust the consistency.

Nutritional Facts (Per Serving):

• Calories: 250 kcal
• Protein: 10g
• Carbohydrates: 35g
• Fat: 8g
• Fiber: 8g
• Vitamin A: 80% of daily value
• Iron: 20% of daily value

FAQs:

1. Can I make this soup ahead of time? Yes, this soup can be made a day in advance and reheated before serving. The flavors will continue to develop as it sits, making it even tastier.
2. Can I use green or brown lentils instead of red? Red lentils are ideal because they cook faster and become creamy, but you can use green or brown lentils if you prefer a chunkier texture. Just keep in mind that they will take longer to cook.
3. Is this soup vegan? Yes, this recipe is naturally vegan, as long as you use vegetable broth instead of chicken broth and skip the butter or substitute it with a vegan alternative.
4. How can I make this soup spicier? For a spicier version, add a pinch of cayenne pepper or a chopped chili pepper when sautéing the vegetables.

Conclusion:

This red lentil soup is a wholesome and delicious option for a cozy meal. With its warm spices, fresh herbs, and a touch of lemon, it’s packed with flavor and nutrition. Perfect for busy weeknights or weekend cooking, this easy-to-make soup is sure to be a hit with the entire family. Serve it with homemade garlic croutons or toasted bread for an even more satisfying meal. Enjoy this comforting dish that’s not only good for you but also incredibly delicious!