Red Lentil Soup
Warm, comforting, and full of flavor, red lentil soup is a nourishing dish that comes together in no time. Packed with protein and fiber, this vibrant soup is not only easy to make but also incredibly satisfying. Whether you’re looking for a quick weeknight dinner or a hearty lunch, this recipe is sure to become a staple in your kitchen.
Ingredients
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people, with a preparation time of 10 minutes and a cooking time of 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 180 calories, 10g protein, 30g carbohydrates, 5g fiber, and 3g fat. This is based on one person’s serving size.
Step-by-Step Cooking Process
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the chopped carrots and celery, cooking for another 5 minutes.
- Add the minced garlic, cumin, and paprika, stirring for 1 minute.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils, reduce heat, and simmer for 20 minutes.
- Once lentils are tender, use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of olive oil or yogurt if desired.
Alternative Ingredients
You can easily substitute red lentils with green lentils, though the cooking time may vary. Additionally, feel free to add vegetables like spinach or kale for extra nutrition, or use chicken broth for a richer flavor.
Serving and Pairings
Red lentil soup pairs wonderfully with crusty bread, a fresh salad, or a dollop of yogurt. Consider serving it with a sprinkle of fresh herbs for added flavor.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 5 days. It can be reheated on the stovetop or in the microwave. For longer storage, freeze the soup in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Cooking Mistakes
- Not rinsing the lentils can lead to a gritty texture.
- Overcooking the lentils may result in mushiness.
- Forgetting to season can make your soup bland.
- Using too much liquid can dilute flavors.
- Skipping the sautéing step can minimize depth of flavor.
Helpful Tips
- Use fresh spices for the best flavor.
- Adjust thickness by adding more or less broth.
- For a spicier kick, add a pinch of cayenne pepper.
- Garnish with herbs like cilantro or parsley for freshness.
FAQs
Can I use dried lentils instead of canned?
Yes, dried lentils are recommended as they provide better texture and flavor. Just make sure to rinse and cook them properly.
Is this soup vegan?
Absolutely! This red lentil soup is entirely plant-based, making it a great option for vegans and vegetarians.
Can I freeze red lentil soup?
Yes, this soup freezes well. Just make sure to cool it completely before transferring it to airtight containers.
How long does red lentil soup last?
In the refrigerator, it will last for about 5 days. If frozen, it can last for up to 3 months.
What can I add to enhance flavor?
Adding herbs like thyme or rosemary, or a splash of lemon juice can elevate the flavor profile of your soup.
Conclusion
Red lentil soup is a delightful, nutritious option that is easy to prepare and perfect for any meal. With its rich flavor and creamy texture, it is sure to warm your heart and satisfy your taste buds. Enjoy this comforting dish as part of a healthy and balanced diet.
Red Lentil Soup
Ingredients
- 1 cup red lentils
- 1 medium onion diced
- 2 carrots chopped
- 2 celery stalks chopped
- 3 cloves garlic minced
- 1 tsp ground cumin
- 1 tsp paprika
- 4 cups vegetable broth
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add the diced onion and sauté for 3-4 minutes until translucent.
- Stir in the chopped carrots and celery, cooking for another 5 minutes.
- Add the minced garlic, cumin, and paprika, stirring for 1 minute.
- Pour in the vegetable broth and bring to a boil.
- Add the rinsed lentils, reduce heat, and simmer for 20 minutes.
- Once lentils are tender, use an immersion blender to puree the soup until smooth.
- Season with salt and pepper to taste.
- Serve hot, garnished with a drizzle of olive oil or yogurt if desired.
