Easy Red Lentil Soup
Warm up with a bowl of comforting and nutrient-packed Easy Red Lentil Soup, a wholesome recipe that comes together effortlessly in just 45 minutes. Bursting with the earthy flavors of cumin, turmeric, and smoky paprika, this vibrant soup features tender red lentils simmered with hearty vegetables like carrots and celery, all in a rich base of vegetable broth and tomatoes. With a delightful touch of fresh parsley and a squeeze of lemon juice to brighten every spoonful, this one-pot recipe is not only simple to prepare but also irresistibly satisfying. Perfect as a quick weeknight dinner or a make-ahead meal, this vegan and gluten-free dish is an ideal choice for those seeking comfort food that's as nourishing as it is delicious. Enjoy this creamy, protein-packed soup with crusty bread or your favorite salad for a perfectly balanced and flavorful meal!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrot
- 2 diced celery stalk
- 1 teaspoon ground cumin
- 0.5 teaspoon ground turmeric
- 0.5 teaspoon smoked paprika
- 1 cup red lentils
- 4 cups vegetable broth
- 1 14-ounce can diced tomatoes
- 2 cups water
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons lemon juice
- 0.25 cup, chopped fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrot, and celery. Cook for an additional 5 minutes, stirring occasionally.
Add ground cumin, turmeric, and smoked paprika. Cook for 1 minute until fragrant.
Rinse the red lentils under cold water and add them to the pot.
Pour in the vegetable broth, diced tomatoes, and water. Stir to combine.
Season with salt and black pepper, then bring the mixture to a boil.
Reduce the heat to low, cover the pot, and let the soup simmer for 20-25 minutes, or until the lentils are soft and the vegetables are tender.
Use an immersion blender to puree the soup to your desired consistency (optional: leave it chunky or blend it smooth).
Stir in the lemon juice and fresh parsley before serving.
Taste and adjust seasoning as needed. Serve hot with crusty bread or a side salad.
Nutrition Facts
Calories |
1035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.5 g | 32% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5227 mg | 227% | |
| Total Carbohydrate | 141.6 g | 51% | |
| Dietary Fiber | 42.6 g | 152% | |
| Total Sugars | 38.5 g | ||
| Protein | 41.5 g | 83% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 488 mg | 38% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 4100 mg | 87% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
