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–+ servings
hearty red lentil soup

Red Lentil Soup

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Prep Time 10 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 45 minutes
Course Soup
Cuisine Middle-Eastern
Servings 4 servings

Equipment

  • 1 Large pot
  • 1 Wooden spoon
  • 1 Ladle
  • 1 Knife
  • 1 Cutting board

Ingredients
  

  • 1 cup red lentils rinsed
  • 2 tablespoons olive oil
  • 1 onion chopped
  • 2 carrots diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric powder
  • 4 cups vegetable broth
  • 1 can diced tomatoes 14 ounces
  • Salt and pepper to taste
  • 1 lemon juiced
  • 2 tablespoons fresh cilantro chopped (optional)

Instructions
 

  • Heat olive oil in a large pot over medium heat.
  • Add chopped onion and diced carrots to the pot and sauté until softened, about 5 minutes.
  • Stir in minced garlic, cumin, coriander, and turmeric, cooking for an additional minute.
  • Add rinsed red lentils, vegetable broth, and diced tomatoes to the pot.
  • Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, until lentils are tender.
  • Season the soup with salt and pepper to taste.
  • Stir in lemon juice and sprinkle with fresh cilantro if using.
  • Allow the soup to rest for 5 minutes before serving.
  • Ladle the soup into bowls and serve warm.

Notes

For a smoother texture, you can use an immersion blender to puree the soup to your desired consistency. Adjust the seasoning according to taste after blending. This soup pairs well with crusty bread or a side salad for a complete meal. If you prefer a spicier version, add a pinch of cayenne pepper or a dash of hot sauce during the cooking process.
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