Go Back

Hearty Red Lentil Soup

This warm and hearty red lentil soup is packed with flavor and nutrition, making it the perfect dish for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Comfort Food, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 250 g red lentils These are the base of the soup.
  • 1 piece onion, finely diced Use yellow or white onion.
  • 2 cloves garlic, crushed or finely chopped Freshly crushed garlic adds more flavor.
  • 2 pieces carrots, diced small Feel free to add more vegetables.
  • 1 liter vegetable broth You can substitute with water and bouillon.
  • 1 teaspoon cumin Freshly ground is preferred for better flavor.
  • 1 teaspoon turmeric Adds color and flavor.
  • to taste pepper and salt Season to your preference.
  • optional cream alternative or coconut milk For a creamier texture.
  • for garnish fresh herbs (e.g., parsley or cilantro) Adds freshness to the dish.

Method
 

Preparation
  1. Heat a large pot over medium heat and add 1 tablespoon of oil.
  2. Toss in the diced onion and sauté for about 3 minutes until soft.
  3. Add the crushed garlic and let it cook for 30 more seconds.
  4. Stir in the diced carrots and sauté everything for about 5 minutes.
  5. Sprinkle in the cumin and turmeric over the veggies and stir well.
Cooking
  1. Add the red lentils and pour in the vegetable broth.
  2. Bring to a boil and then reduce the heat to low.
  3. Let it simmer for 20 minutes, stirring occasionally.
  4. Decide whether you want the soup pureed or chunky.
  5. Season with salt and pepper and swirl in some cream or coconut milk if desired.
  6. Serve hot in bowls and sprinkle with fresh herbs for garnish.

Notes

For a creamier soup, blend it; for a chunkier texture, leave it as is. Pair with crispy bread or a fresh salad for a perfect meal. Store leftovers in the fridge for up to 3-4 days or freeze for up to 3 months.