Red Lentil Soup
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
40 mins
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Total Time
50 mins
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Servings
6
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Course
Soup
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Cuisine
Mediterranean, American, Middle Eastern
Red Lentil Soup
Description
The recipe for Red Lentil Soup begins by sautéing onion, carrot, celery, salt, and pepper in olive oil until softened, creating a flavorful base. Potatoes and garlic are then added along with ground cumin and cayenne pepper for depth and subtle spiciness. Red lentils, rinsed and dried, are combined with vegetable broth and water, and the mixture simmers until the lentils and potatoes are tender.
After cooking, the soup is mostly pureed using an immersion or upright blender, although it retains some texture. Lemon juice is stirred in to add brightness and balance the earthy flavors. The soup is served garnished with fresh parsley and a drizzle of olive oil, enhancing its aroma and adding a fresh note.
This soup works well as a light lunch or appetizer but can also be filling due to the lentils and potatoes. The careful use of spices and citrus gives it a nuanced flavor profile. Its smooth consistency and ease of preparation make it practical for everyday meals.
Ingredients
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 yellow onion chopped, medium
- 1 carrot diced, medium
- 1 celery chopped, rib
- ½ teaspoon salt plus more to taste, sea salt
- black pepper freshly ground
- 1 potato diced, small Yukon Gold variety
- 2 garlic chopped, cloves
- 1 teaspoon cumin ground
- Pinch cayenne pepper
- 1 cup red lentils rinsed, dried
- 4 cups vegetable broth
- 1 to 2 cups water
- 2 tablespoons lemon juice fresh
- parsley for garnish, chopped, fresh
Instructions
- 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.
- 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.
- 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.
- 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.
User Reviews
Overall Rating
4.9
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