Red Lentil Soup
Indulge in the ultimate winter comfort with our quick and healthy red lentil soup - a flavorful, soul-warming bowl that's perfect for holiday nourishment!
Time to read: 4 mins | Time to make: 45 minutes | Yields: 4 servings
Ingredients
2 tablespoons olive oil
1 large onion, chopped
1 large carrot, diced
2 garlic cloves, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
¼ teaspoon cayenne
¼ teaspoon salt
¼ teaspoon black pepper
4 cups (946 ml) vegetable broth
2 cups (473 ml) water
1 cup red lentils
Juice of ½ lemon
chopped fresh cilantro
Method
Measure and rinse lentils under water. Red lentils cook fast, so soaking is not necessary, but feel free to do it while you prepare other ingredients.
In a large pot, heat 2 tablespoons oil over high until shimmering. Add onion, carrot, and sauté until golden, about 5-8 minutes.
Stir in garlic, tomato paste, spices, salt, and black pepper and sauté for 1- 2 minutes for spices and veggies to mix well.
Add broth, water, and lentils. Bring to a simmer, then partly cover the pot and turn the heat to medium-low. Simmer until lentils are soft, about 25 minutes. Taste and add salt if necessary.
Using an immersion or regular blender, purée 3 cups of the soup, then add it back to the pot.
Stir in lemon juice and cilantro.
Serve soup with chili powder and toasted bread.
Nutrition facts per one serving:
Energy: 271kcal | Carbs: 38g | Protein: 15g | Fat: 7g
