Description
A simple, hearty red lentil soup that cooks quickly and makes a satisfying meal. This soup is naturally creamy without any dairy.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1 cup (200g) red lentils, rinsed
- 4 cups (950ml) vegetable broth
- 1 (14.5 oz / 411g) can diced tomatoes, undrained
- 1 bay leaf
- Salt to taste
- Fresh lemon juice, for serving
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion, carrots, and celery. Cook for 5-7 minutes until softened.
- Add minced garlic, cumin, turmeric, and black pepper. Cook for 1 minute until fragrant.
- Add rinsed red lentils, vegetable broth, diced tomatoes with their juice, and the bay leaf. Stir to combine.
- Bring the soup to a boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes, until lentils are soft and falling apart.
- Remove the bay leaf. Taste the soup and add salt as needed.
- Serve hot, with a squeeze of fresh lemon juice and a sprinkle of chopped parsley.
Notes
- Red lentils cook quickly and break down to thicken the soup.
- For a smoother soup, you can blend it with an immersion blender.
- Leftovers keep well in the refrigerator for up to 4 days.
- You can add a pinch of red pepper flakes for heat.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 280
- Sugar: 8g
- Sodium: 650mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 18g
- Protein: 16g
- Cholesterol: 0mg