Name: Red Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 servings
Cuisine: American
Ingredients: . Soup Base; 3 tablespoons extra-virgin olive oil (plus more for drizzling); 1 medium yellow onion (chopped); 1 medium carrot (diced); 1 rib celery (chopped); ½ teaspoon sea salt (plus more to taste); Freshly ground black pepper; 1 small Yukon Gold potato (diced); 2 cloves garlic (chopped); 1 teaspoon ground cumin; Pinch cayenne pepper; 1 cup dried red lentils (rinsed); 4 cups vegetable broth; 1 to 2 cups water; 2 tablespoons fresh lemon juice; Chopped fresh parsley (for garnish)

Warm up with this delightful Red Lentil Soup that’s not only nourishing but also bursting with flavor! It’s perfect for a cozy dinner or a quick lunch.

Cooking Tips

This part’s so satisfying: blending the soup until it’s creamy and smooth. Don’t forget to adjust the seasoning to your liking!

Serving Suggestions

Top your soup with a drizzle of olive oil and a sprinkle of fresh parsley for that extra touch!

Ingredients

Instructions

Cook the Vegetables:
Step 1

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.
Step 2

Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for 30 minutes, or until the lentils and potatoes are soft.
Step 3

Remove from the heat and use an immersion blender to blend until mostly smooth. (Alternatively, blend the soup in an upright blender.) If the soup is too thick, add the remaining 1 cup water.
Step 4

Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.

Nutrition

Calories: 220, Fat: 6g, Carbs: 30g, Protein: 12g

Cooking techniques

Blending the soup after cooking is key to achieving that lovely creamy texture. Use an immersion blender for convenience!

Variations or substitutions

Feel free to add other vegetables like spinach or kale for extra nutrition. You can also swap the lentils for other legumes if desired.

Storage tips

This soup stores well in the fridge for up to 5 days. You can also freeze it for up to 3 months. Just reheat gently on the stove!

Notes

This soup is vegan and gluten-free, making it perfect for various dietary preferences.