Hearty Red Lentil Soup

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Red lentils collapse as they cook, so this soup turns creamy without any cream. Carrot, cumin and turmeric build the flavor, and a squeeze of lemon at the end brightens everything.

It is cheap, filling and freezes well, which makes it an ideal batch-cooking recipe.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe.

Photo credits: Photo 1: Max Griss on Unsplash; Photo 2: mehmetakifarts on Pexels; Photo 3: Snappr on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

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Hearty Red Lentil Soup

Author: KP Cooking Method: Simmering Cuisine: Mediterranean Courses: Dinner, Lunch Recipe Keys: B Budget-Friendly Dairy Free Gluten Free H Healthy Vegan

Prep Time 10 mins Cook Time 25 mins Total Time 35 mins

Servings: 5

Description

A warming, creamy red lentil soup with carrot, cumin and lemon. Vegan, high in fiber and ready in 30 minutes.

Ingredients

Servings

• 2 tbsp olive oil
• 1 onion (diced)
• 2 carrots (diced)
• 3 cloves garlic (minced)
• 1½ tsp ground cumin
• 1 tsp ground turmeric
• 1 tsp smoked paprika
• 200 g red lentils (1 cup, rinsed)
• 1 litre vegetable stock (4 cups)
• 400 g chopped tomatoes (1 can, optional)
• 1 tsp salt (adjust to the stock)
• 1 lemon (juiced)
• fresh coriander or parsley

Instructions

1. Soften the onion and carrot in the oil for 6-8 minutes. Add the garlic and spices and cook for 1 minute.
2. Add the lentils, stock and tomatoes. Bring to a boil, then simmer 18-20 minutes until the lentils are soft.
3. Blend partly with an immersion blender for a creamy texture, or leave it chunky.
4. Season with salt and lemon juice and serve with fresh herbs.

Note

Rinse the lentils to remove foam. Green or brown lentils need 30-35 minutes. Add chili flakes for heat. Keeps 4 days in the fridge and freezes for 3 months.