Red Lentil Soup
Warm, hearty, and bursting with flavor, this Red Lentil Soup is a wholesome one-pot wonder that's perfect for busy weeknights or cozy weekends. Featuring tender red lentils simmered in a fragrant blend of cumin, coriander, turmeric, and red pepper flakes, this soup is a celebration of bold, aromatic spices. Diced carrots, celery, and onions lend a comforting base, while fresh cilantro and a splash of bright lemon juice elevate every spoonful with a refreshing finish. Ready in just 45 minutes, this easy recipe is both nourishing and satisfying, making it a perfect option for vegetarian and vegan diets. Serve it piping hot with crusty bread or a side salad for a complete and flavorful meal. A must-try for anyone seeking a protein-packed, deliciously spiced dish!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground turmeric
- 0.5 teaspoon crushed red pepper flakes
- 2 tablespoons tomato paste
- 6 cups vegetable broth
- 1.5 cups red lentils, rinsed and drained
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
- 2 tablespoons lemon juice
Instructions
Heat olive oil in a large pot over medium heat.
Add the chopped onion, cooking and stirring until the onion is translucent, about 5 minutes.
Stir in the minced garlic, diced carrots, and diced celery. Cook until the vegetables are softened, about 5 minutes.
Add ground cumin, ground coriander, ground turmeric, and crushed red pepper flakes to the pot. Stir for another minute until the spices are fragrant.
Add tomato paste and combine well with the vegetables. Cook for another 2 minutes, allowing the flavors to meld.
Pour in the vegetable broth, then add the rinsed red lentils and a bay leaf. Increase the heat to high and bring the mixture to a boil.
Once boiling, reduce the heat to a simmer, cover the pot, and cook until the lentils are tender, approximately 20 minutes.
Remove and discard the bay leaf.
Season the soup with salt and black pepper to taste.
Stir in fresh chopped cilantro and lemon juice, blending them well into the soup.
If desired, use an immersion blender to puree the soup until it reaches your preferred consistency. You can also transfer half of the soup to a blender and blend, then return it to the pot for a creamier texture.
Serve hot, garnished with additional cilantro if desired.
Nutrition Facts
Calories |
328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.7 g | 14% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 1.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1370 mg | 60% | |
| Total Carbohydrate | 47.2 g | 17% | |
| Dietary Fiber | 12.9 g | 46% | |
| Total Sugars | 10.7 g | ||
| Protein | 14.5 g | 29% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 108 mg | 8% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1240 mg | 26% | |
*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.
