Red Lentil Soup
Warm, hearty, and full of flavor, this red lentil soup is a delightful dish that’s both nutritious and easy to prepare. Ideal for a quick weeknight dinner or meal prep, it combines simple ingredients to create a comforting bowl of goodness. Packed with protein and fiber, this soup is perfect for anyone looking to warm up on a chilly day or enjoy a healthy meal. Let’s dive into the recipe!
Ingredients
– 1 cup red lentils
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 1 teaspoon cumin
– 1 teaspoon turmeric
– 4 cups vegetable broth
– Salt and pepper to taste
– Olive oil for sautéing
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 10 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1 cup):
– Calories: 180
– Protein: 10g
– Fat: 3g
– Carbohydrates: 30g
– Fiber: 8g
This nutritional breakdown is for one serving.
Step-by-Step Cooking Process
1. Rinse the red lentils under cold water and set aside.
2. In a large pot, heat olive oil over medium heat.
3. Add diced onions and sauté until translucent.
4. Stir in minced garlic, cooking for an additional minute.
5. Add diced carrots and celery; cook until softened.
6. Sprinkle in cumin and turmeric, stirring until fragrant.
7. Pour in vegetable broth and bring to a boil.
8. Add the rinsed lentils and reduce to a simmer.
9. Cook for 20-25 minutes until lentils are tender.
10. Season with salt and pepper to taste.
Alternative Ingredients
You can substitute vegetable broth with chicken broth for a non-vegetarian option. Additionally, add spinach or kale for extra greens, and use different spices like paprika or coriander for varied flavors.
Serving and Pairings
This red lentil soup is delicious on its own but pairs wonderfully with crusty bread, a fresh salad, or a dollop of yogurt for creaminess.
Storage and Reheating
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat in a pot over medium heat or in the microwave. This soup can be frozen for up to 3 months; just make sure to leave some space in the container for expansion.
Cooking Mistakes
– Don’t skip rinsing lentils; it removes impurities.
– Avoid overcooking; lentils should be tender but not mushy.
– Adjust seasoning at the end for best flavor.
– Use fresh spices for more vibrant taste.
– Ensure enough liquid to prevent burning.
Helpful Tips
– For creamier soup, blend half of the soup and mix back in.
– Experiment with spices to suit your taste.
– Add a splash of lemon juice for brightness.
– Garnish with fresh herbs like cilantro or parsley.
FAQs
Can I use dried lentils instead of canned?
Yes, dried lentils work best for this recipe. Just make sure to rinse and cook them properly.
How can I make this soup spicier?
Add a pinch of cayenne pepper or some chopped jalapeños during cooking for a spicy kick.
Can I add meat to this soup?
Absolutely! Cook diced chicken or sausage along with the vegetables for a hearty variation.
How long does this soup keep in the fridge?
Stored in an airtight container, it can last about 3 days in the fridge.
Is this soup vegan?
Yes, this red lentil soup is entirely vegan, made with vegetable broth and no animal products.
Conclusion
This red lentil soup is not only simple to make but also a nutritious meal that warms the soul. With its rich flavors and wholesome ingredients, it’s a perfect addition to your recipe repertoire. Enjoy a comforting bowl today!
Red Lentil Soup
Ingredients
- 1 cup red lentils
- 1 medium onion diced
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 4 cups vegetable broth
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- Rinse the red lentils under cold water and set aside.
- In a large pot, heat olive oil over medium heat.
- Add diced onions and sauté until translucent.
- Stir in minced garlic, cooking for an additional minute.
- Add diced carrots and celery; cook until softened.
- Sprinkle in cumin and turmeric, stirring until fragrant.
- Pour in vegetable broth and bring to a boil.
- Add the rinsed lentils and reduce to a simmer.
- Cook for 20-25 minutes until lentils are tender.
- Season with salt and pepper to taste.
