There's nothing quite like a warm bowl of soup to bring comfort and nourishment, and this vibrant Red Lentil Soup is a true classic. Inspired by the hearty flavors of Mediterranean and Middle Eastern cuisines, this recipe transforms simple ingredients into a rich, flavorful, and deeply satisfying meal. Its beautiful crimson hue is as delightful to the eyes as its taste is to the palate. Packed with plant-based protein and wholesome vegetables, this soup is not only delicious but also incredibly healthy. Perfect for a cozy weeknight dinner or a nutritious lunch, it's a simple, one-pot wonder that you'll want to make again and again.
Red lentil soup – a vegetarian recipe
Ingredients for Red Lentil Soup
- 1 L vegetable broth (about 4 cups)
- 150 g red lentils
- 150 g onion
- 150 g celery
- 150 g carrots
- 200 g canned tomatoes in their own juice
- 2 cloves garlic
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon mustard seeds
- 1 teaspoon sweet paprika powder
- 1 tablespoon spicy soybean paste (optional)
- 25 g olive oil
- sugar, salt, pepper to taste
- fresh herbs for serving
How to Make Red Lentil Soup
Sauté the finely chopped onion and thinly sliced garlic cloves in olive oil for a few minutes. It’s convenient to cook the soup in a heavy-bottomed pot to avoid washing extra pans.
Sautéing finely chopped onion and garlic in olive oil
Adding diced celery stalks to the onion
Adding ground spices to the pot
Add the celery stalks, cut into small cubes, to the onion. If you are using celery root, peel it and grate it on a coarse vegetable grater.
Sauté the vegetables in olive oil for about 10 minutes. Grind the coriander seeds, cumin, and mustard seeds in a mortar and pestle. Add the ground spices to the pot and toast them with the vegetables. Toasting the spices makes their aroma more intense and fully releases their flavor.
Adding peeled tomatoes to the sautéed vegetables
Add the peeled canned tomatoes in their own juice, along with the juice, to the sautéed vegetables.
Adding sweet paprika powder and soybean paste
Adding diced carrots
Adding orange lentils
Sprinkle in the sweet paprika powder and add the soybean paste, if desired. Cook over low heat for 10 minutes; at this stage, the soup will already have a vibrant red color.
Add the diced carrots.
Add the orange lentils. If you soak the red lentils in cold water for half an hour, they will cook even faster.
Cooking on low heat with the pot covered
If the soup gets too thick during cooking, add a little boiling water
Optionally, blend the soup until smooth
Pour in the vegetable broth, and season with salt and pepper to taste. To balance the acidity of the tomatoes, add one or two teaspoons of sugar. Add the bay leaf and bring to a boil. Cook over low heat with the lid on the pot.
Cook the red lentil soup for 35-40 minutes. If the soup becomes too thick during cooking, add a little boiling water or hot broth.
If desired, blend the soup until smooth, but don’t forget to remove the bay leaf first!
Serve the lentil soup hot. Enjoy your meal!
Serve the lentil soup hot, sprinkled with freshly ground black pepper and fresh herbs.
And there you have it—a beautiful, steaming bowl of Red Lentil Soup, ready to be enjoyed! This dish is wonderfully versatile. For a touch of creaminess, swirl in a spoonful of plant-based yogurt or coconut cream before serving. A squeeze of fresh lemon juice will brighten up the flavors, and a side of warm, crusty bread is perfect for dipping. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days, and the flavors will only deepen over time. We hope this recipe brings warmth and joy to your table. Happy cooking!
0 comments