Description
A flavorful and comforting Red Lentil Soup made with aromatic spices, fresh vegetables, and a hint of lemon juice. This easy-to-make soup is hearty, nutritious, and perfect for any season.
Ingredients
Scale
Main Ingredients
- 3 Tbsp. extra-virgin olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
- 1 Tbsp. tomato paste
- 1 Tbsp. honey (or vegan alternative such as maple syrup or agave nectar)
- 1 ½ tsp. kosher salt
- 1 ½ tsp. ground cumin
- 1 ½ tsp. ground coriander
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- Pinch cayenne pepper (optional)
- 2 cups red lentils, rinsed
- 6 cups water, vegetable or chicken broth
- 1 bay leaf
- Juice of one lemon
Instructions
- Heat Oil and Sauté Onions: Heat the olive oil over medium heat in a large Dutch oven or stockpot until shimmering, then add the diced onions and sauté for 5 minutes until softened and translucent.
- Add Carrots and Aromatics: Stir in the diced carrots and sauté for another 5 minutes until they begin to soften. Then add the minced garlic, honey (or alternative sweetener), tomato paste, kosher salt, ground cumin, ground coriander, ground ginger, cinnamon, and a pinch of cayenne pepper if using. Cook for an additional minute until fragrant.
- Simmer Lentils: Add the rinsed red lentils, bay leaf, and water or broth to the pot, stirring well to combine. Increase the heat to bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for approximately 20 minutes or until the lentils are tender.
- Add Lemon Juice and Adjust Seasoning: Remove the lid, discard the bay leaf, and stir in the fresh lemon juice. The acidity helps break down the lentils further. Taste the soup and adjust seasoning as needed, adding more salt if water was used instead of broth.
- Puree Soup (Optional): For a smoother texture, use an immersion blender to purée the soup directly in the pot. Alternatively, leave the soup chunky if preferred.
- Serve and Garnish: Ladle the soup into bowls and garnish with a splash of cream and chopped fresh cilantro if desired. Serve the soup hot and enjoy.
Notes
- You can substitute honey with maple syrup or agave nectar to make the soup vegan.
- Using vegetable broth will keep the soup vegetarian.
- Adjust the cayenne pepper to your preferred spice level or omit it for no heat.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- Adding a splash of cream or coconut milk at the end enriches the texture and flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: Red Lentil Soup, Lentil Soup, Vegetarian Soup, Middle Eastern Soup, Healthy Soup, Comfort Food
