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Red Lentil Soup

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A warm, comforting red lentil soup with a naturally creamy texture, made in one pot with simple pantry staples and brightened with lemon.

Ingredients

  • 2 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 1/2 cups red lentils, rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground turmeric
  • 6 cups vegetable or chicken broth
  • 1 teaspoon salt (or to taste)
  • 1/2 teaspoon black pepper
  • 2 tablespoons fresh lemon juice

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chopped onion and carrots and cook until softened, about 5–7 minutes.
  3. Stir in the garlic, cumin, paprika, and turmeric and cook for about 30 seconds until fragrant.
  4. Add the red lentils and pour in the broth.
  5. Bring the soup to a boil, then reduce heat and simmer for 20–25 minutes, until the lentils are soft and breaking down.
  6. Season with salt and black pepper.
  7. Stir in the lemon juice.
  8. Optional: Blend part or all of the soup for a smoother texture.
  9. Serve warm.

Notes

  • No soaking is required for red lentils.
  • Blending creates a thicker, creamier soup.
  • Add coconut milk for extra richness if desired.

Nutrition

Find it online: https://recipesbyliza.com/red-lentil-soup/