Roasted Red Lentil Soup
Experience the comforting warmth of this Roasted Red Lentil Soup, a hearty and nutritious dish loaded with vibrant flavors and wholesome ingredients. This protein-packed recipe combines tender red lentils with a medley of sautéed vegetables, aromatic spices like cumin, paprika, and turmeric, and a touch of tangy lemon juice for a delightful balance. A splash of crushed tomatoes and creamy blending elevate its texture, making every spoonful richly satisfying. Ready in just 45 minutes, this vegan and gluten-free soup is perfect for busy weeknights or meal prepping. Garnish with fresh parsley for a pop of color, and enjoy this cozy classic that's as healthy as it is delicious!
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Recipe Information
Ingredients
- 1 cup red lentils
- 1 medium onion
- 1 large carrot
- 1 celery stalk
- 3 garlic cloves
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 0.5 teaspoon turmeric
- 1 cup crushed tomatoes
- 4 cups vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley (optional, for garnish)
Instructions
Rinse the red lentils thoroughly under cold water until the water runs clear, and set them aside.
Peel and finely chop the onion, carrot, and celery. Mince the garlic cloves.
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes until the vegetables soften and the onions are translucent.
Stir in the minced garlic, cumin, paprika, and turmeric. Cook for 1-2 minutes until the spices are fragrant.
Add the crushed tomatoes and stir well to combine. Cook for another 2-3 minutes.
Add the rinsed red lentils, vegetable broth, and bay leaf to the pot. Stir everything together.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender.
Remove the bay leaf from the pot, and use an immersion blender to partially puree the soup for a creamy texture. Alternatively, transfer half the soup to a blender, puree it, and return it to the pot.
Stir in the lemon juice and season with salt and black pepper to taste.
Ladle the soup into bowls, garnish with fresh parsley if desired, and serve hot.
Nutrition Facts
Calories |
1508 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.0 g | 53% | |
| Saturated Fat | 6.1 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4315 mg | 188% | |
| Total Carbohydrate | 229.9 g | 84% | |
| Dietary Fiber | 43.3 g | 155% | |
| Total Sugars | 38.8 g | ||
| Protein | 75.9 g | 152% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 386 mg | 30% | |
| Iron | 22.5 mg | 125% | |
| Potassium | 5129 mg | 109% | |
*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.
