Description
A hearty and flavorful Red Lentil Soup made with aromatic spices, fresh vegetables, and a perfect balance of creamy and chunky textures. This comforting soup is easy to prepare on the stovetop and garnished with fresh cilantro and a drizzle of olive oil for a satisfying meal.
Ingredients
Scale
Main Ingredients
- 3 tablespoons olive oil, plus more for drizzling
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- Salt and black pepper, to taste
- Pinch of chili powder or ground cayenne, plus more to taste
- 1 quart chicken or vegetable broth
- 1 cup red lentils
- 1 large carrot, peeled and diced
- Juice of ½ lemon, more to taste
- 3 tablespoons chopped fresh cilantro
Instructions
- Heat Oil and Sauté Aromatics: In a large pot, heat 3 tablespoons of olive oil over high heat until hot and shimmering. Add the chopped onion and minced garlic, and sauté until the onion turns golden, about 4 minutes.
- Add Spices and Tomato Paste: Stir in the tomato paste, ground cumin, 1/4 teaspoon each of salt and black pepper, and a pinch of chili powder. Continue sautéing for an additional 2 minutes to allow the spices to bloom and deepen the flavor.
- Add Liquids, Lentils, and Carrot: Pour in the broth along with 2 cups of water. Add the red lentils and diced carrot. Bring the mixture to a gentle simmer, then partly cover the pot, reduce heat to medium-low, and let it cook until the lentils are tender, about 30 minutes. Taste and adjust salt if needed.
- Purée Half the Soup: Using an immersion blender, regular blender, or food processor, purée half of the soup until smooth. Return the puréed portion back to the pot. This creates a creamy yet chunky texture that is satisfying.
- Finish and Serve: Reheat the soup if necessary. Stir in the fresh lemon juice and chopped cilantro for brightness and freshness. Serve the soup drizzled with extra olive oil and a light dusting of chili powder, if desired.
Notes
- You can substitute chicken broth with vegetable broth to keep the soup vegetarian.
- If you prefer a smoother soup, purée the entire batch instead of half.
- Adjust chili powder or cayenne according to your spice preference.
- Serve with crusty bread or a side salad for a complete meal.
- The soup keeps well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: red lentil soup, vegetarian soup, healthy soup, Middle Eastern soup, lentil recipe, easy soup, comfort food
