Red Lentil Soup
A hearty and nutritious red lentil soup that is easy to prepare and filled with protein and fiber, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup red lentils Rinse before using.
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 4 cups vegetable broth Use low-sodium if desired.
- 2 tablespoons olive oil For sautéing.
- to taste Salt and pepper
- 1 Juice of 1 lemon Freshly squeezed.
- as needed Fresh parsley for garnish Chopped.
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Instructions
Preparation
- Heat the olive oil in a heavy-bottomed pot over medium heat.
- Add the diced onion and carrots to the pot, sauté for about 5-7 minutes until tender.
- Stir in minced garlic, cumin, and coriander; cook for an additional minute.
Cooking
- Add red lentils and vegetable broth; bring to a boil, then reduce to a simmer for about 20 minutes.
- Season with salt, pepper, and lemon juice once lentils are tender.
Serving
- Garnish the soup with fresh parsley before serving.
- Serve warm, optionally with crusty bread or pita.
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Notes
For a creamier texture, use an immersion blender to puree some of the soup. Store in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.