Ingredients

• Red lentils: 200 g
• Potatoes: 1-2 medium potatoes, diced
• Carrot: 1 medium, diced
• Onion: 1/2 medium onion, finely chopped
• Water: 1.5 liters
• Salt: 2 teaspoons (or to taste)
• Black pepper (ground): 1/2 teaspoon
• Red pepper (ground): 1/2 teaspoon
• Oregano (ground): 1/2 teaspoon
• Basil (ground): 1/2 teaspoon
• Lemon: 2-3 slices (for serving and garnishing)
• Tomato paste: 1 tablespoon
• Vegetable or olive oil: For frying (around 2 tablespoons)

Instructions (Step-by-Step)

Step 1: Prepare the Vegetables

1. Chop the vegetables: Begin by peeling and dicing 1-2 medium-sized potatoes into small cubes. Peel and dice the carrot, and finely chop half an onion.
2. Sauté the vegetables: Heat a pot over medium heat and add 2 tablespoons of vegetable or olive oil. Once the oil is hot, sauté the diced vegetables (potatoes, carrots, and onion) for about 1-2 minutes. Stir occasionally to ensure the vegetables cook evenly without burning. This sautéing process helps release the vegetables’ flavors, which will enhance the overall taste of the soup.

Step 2: Add the Water and Lentils

1. Add water: Pour 1.5 liters of water into the pot with the sautéed vegetables. Bring the water to a gentle boil.
2. Add the tomato paste: Once the water is boiling, add 1 tablespoon of tomato paste. Stir it into the water until it’s fully dissolved. The tomato paste adds richness and a slight tang to the broth, enhancing the depth of flavor in the soup.
3. Add the lentils: Rinse the 200 g of red lentils under cold water until the water runs clear. Then, add the rinsed lentils to the pot. Stir everything together, cover the pot with a lid, and let it simmer over medium heat for 15-20 minutes, or until the lentils and vegetables are tender.

Step 3: Season the Soup

1. Add spices: Once the lentils and vegetables are fully cooked, season the soup with 2 teaspoons of salt (or to taste), 1/2 teaspoon of black pepper, 1/2 teaspoon of red pepper, 1/2 teaspoon of oregano, and 1/2 teaspoon of basil. You can adjust the spices based on your personal preference. The oregano and basil are optional, but they add a lovely herbal note to the soup.
2. Stir and simmer: Stir the spices into the soup and let it simmer for another 2-3 minutes to allow the flavors to meld.

Step 4: Blend the Soup

1. Blend the soup: Turn off the heat and let the soup cool for a few minutes. Using an immersion blender, blend the soup until smooth and creamy. If you don’t have an immersion blender, you can transfer the soup to a regular blender in batches, blending until smooth. Make sure there are no large chunks of vegetables left, and the consistency is even.
2. Adjust consistency: If the soup is too thick, you can add a little more water or vegetable broth to reach your desired consistency. Reheat the soup for a few minutes if needed.

Step 5: Garnish and Serve

1. Add lemon juice: Just before serving, squeeze a few drops of lemon juice into each bowl of soup. The acidity of the lemon juice will brighten up the flavors and add a fresh tang to the rich soup.
2. Garnish: Garnish each serving with a slice of lemon on the side, and sprinkle a little extra oregano or freshly chopped parsley for added color and flavor.

Cooking Tips

• Choosing lentils: Red lentils are ideal for this soup because they cook quickly and break down into a creamy texture. If using a different type of lentil, you may need to adjust the cooking time.
• Blending options: For a chunky texture, you can blend only half of the soup and leave the rest with some chunks of vegetables for a heartier bite.
• Spice variations: Feel free to adjust the spices to suit your taste. For a bit more heat, you can add a pinch of cayenne pepper or chili flakes. Alternatively, you can omit the red pepper if you prefer a milder soup.
• Add-ons: This soup pairs well with croutons, a drizzle of olive oil, or a dollop of yogurt for added creaminess. You can also add extra vegetables such as zucchini or spinach for more nutrition.
• Make it a full meal: To make this soup more filling, you can add cooked rice, bulgur, or quinoa. These grains will soak up the flavors and provide additional texture and heartiness.

Storage

• Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat the soup in a pot over medium heat or in the microwave before serving.
• Freezing: This red lentil soup freezes well. Allow the soup to cool completely, then transfer it to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. If the soup thickens too much after freezing, you can add a little water or broth while reheating.

Nutritional Facts (Per Serving, Based on 4 Servings)

• Calories: 220 kcal
• Protein: 10 g
• Carbohydrates: 35 g
• Fat: 5 g
• Fiber: 8 g
• Sugar: 4 g
• Sodium: 950 mg
• Vitamin A: 80% DV
• Vitamin C: 20% DV
• Iron: 15% DV

Frequently Asked Questions

1. Can I use other types of lentils?
   • Yes, you can use green or brown lentils in this recipe, but note that they take longer to cook and will not break down as much as red lentils, resulting in a chunkier texture.
2. Is this soup vegan?
   • Yes, this red lentil soup is naturally vegan as long as you use vegetable oil and water or vegetable broth. It’s a perfect plant-based dish full of protein and nutrients.
3. Can I make this soup ahead of time?
   • Absolutely! Red lentil soup tastes even better the next day as the flavors develop. You can make it ahead and store it in the refrigerator or freeze it for later use.
4. How do I prevent the soup from becoming too thick?
   • Red lentils tend to thicken as they cool. If the soup becomes too thick, simply add a bit of water or vegetable broth when reheating to adjust the consistency.
5. What can I serve with red lentil soup?
   • This soup pairs beautifully with fresh bread, pita, or a simple salad. It’s also delicious served with a drizzle of olive oil or a side of yogurt for added richness.

Conclusion

Red lentil soup with vegetables is a simple, delicious, and nutritious dish that is perfect for any time of the year. It’s packed with protein, fiber, and essential vitamins, making it a healthy and satisfying choice for lunch or dinner. The combination of tender lentils, flavorful vegetables, and aromatic spices creates a rich and comforting soup that everyone will love.

This recipe is incredibly versatile, allowing you to adjust the spices and ingredients to your liking. Whether you’re serving it with a slice of fresh bread, adding a squeeze of lemon, or enjoying it as is, this red lentil soup is sure to become a family favorite. Enjoy this wholesome, warming dish anytime you need a quick and nourishing meal!