Red Lentil Soup
Melissa Clark’s Red Lentil Soup is a hearty, flavorful dish made with red lentils, warm spices, and fresh ingredients. It’s quick, healthy, and perfect for any season!
Ingredients
- 1 cup red lentils rinsed and drained
- 3 tablespoons olive oil
- 1 large onion finely chopped
- 2 garlic cloves minced
- 1 large carrot peeled and diced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- ½ teaspoon black pepper
- Pinch of cayenne pepper optional, for heat
- 4 cups vegetable broth or chicken broth
- 2 cups water
- Juice of half a lemon plus wedges for serving
- Salt to taste
- Fresh cilantro or parsley chopped, for garnish
Instructions
1. Prepare the Ingredients
- Rinse the red lentils in a fine-mesh sieve under cold water until the water runs clear. Set aside.
- Finely chop the onion, mince the garlic, and dice the carrot.
2. Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat until shimmering.
- Add the chopped onion and sauté for about 4 minutes, stirring frequently, until softened and slightly golden.
- Stir in the garlic and cook for another minute until fragrant.
3. Add Spices and Tomato Paste
- Add the tomato paste, ground cumin, turmeric, black pepper, and cayenne (if using). Stir well to coat the onions and garlic in the mixture.
- Cook for 2 minutes to allow the spices to bloom and the tomato paste to caramelize slightly.
4. Simmer the Lentils and Vegetables
- Add the rinsed lentils, diced carrot, broth, and water to the pot. Stir to combine.
- Bring the mixture to a boil, then reduce the heat to medium-low. Cover partially and let it simmer for about 30 minutes, stirring occasionally, until the lentils and carrots are tender.
5. Blend for Texture
- For a creamy consistency, use an immersion blender to puree about half of the soup directly in the pot. If you prefer a chunkier soup, skip this step or puree less.
- Adjust the thickness by adding a little water if the soup is too thick.
6. Add Lemon and Adjust Seasoning
- Stir in the lemon juice and taste. Add salt as needed to enhance the flavors.
- Simmer for another 2 minutes to blend the flavors.
7. Serve and Garnish
- Ladle the soup into bowls and garnish with chopped cilantro or parsley.
- Serve with lemon wedges on the side for an extra burst of citrus.
Tips and Variations
- Add Protein: Stir in cooked chicken or chickpeas for a heartier soup.
- Creamy Option: Add a splash of coconut milk or a dollop of yogurt for a richer texture.
- Pair It Up: Serve with crusty bread or a crisp green salad for a complete meal.
Notes
- Customizable Texture: Blend the soup fully for a creamy consistency or leave it partially blended for a chunkier texture.
- Adjust Spice Levels: Add more cayenne for heat or omit it for a milder flavor.
- Use Seasonal Veggies: Enhance the soup by adding zucchini, spinach, or sweet potatoes based on the season.
- Storage: Refrigerate for up to 4–5 days or freeze in portions for up to 3 months.
- Serving Suggestion: Pair with crusty bread or a fresh salad for a complete meal.