Red Lentil Soup
User Reviews
4.6
Red Lentil Soup
Description
This Red Lentil Soup starts by gently sautéing chopped onions and carrots in olive oil, softening their texture and enriching their sweetness. Garlic, turmeric, and cumin add fragrant spices infused early on. Red lentils join the pot with a generous amount of chicken or vegetable broth, simmering until the lentils break down and thicken the soup.
The addition of fresh parsley and baby spinach near the end introduces a vibrant green freshness, while lemon juice brings a subtle brightness that balances the earthiness of the lentils and spices. The final soup is hearty but not heavy, with a softly thickened consistency and layered flavors.
Serve this soup hot as a nourishing starter or light meal, benefiting from the combination of vegetables and fragrant spices. It provides both warmth and a fresh lemony finish, suitable for cooler days or simple comfort food.
Ingredients
- 1 tablespoon olive oil
- 1 onion diced, medium
- 2 carrot diced, medium
- 2 cloves garlic finely chopped
- 16 ounces red lentils 2 1/3 cups, or yellow lentils
- 8 cups chicken broth or vegetable broth
- 1 teaspoon Turmeric
- 1 1/2 teaspoons cumin ground
- 1/4 cup parsley fresh chopped flat-leaf
- 2 cups baby spinach (2 oz)
- lemon juice of half
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.
- Press saute and add the oil to the insert, add the onions and carrots and saute until soft, about 5 minutes, stirring.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.
- Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes. Press cancel.
- Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.
- Add the lentils and broth, cover and cook on high pressure 15 minutes. Natural or quick release.
- Toss in parsley, spinach and stir in lemon juice and serve.
- Toss in parsley, spinach and stir in lemon juice and serve.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 255 kcal
% Daily Value*
| Serving | 11/4 cups | |
| Calories | 255kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 17g | 34% |
| Fat | 3g | 5% |
| Sodium | 590mg | 25% |
| Fiber | 16g | 64% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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