Red Lentil Soup with Rosemary and Lemon
User Reviews
4.3
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Prep Time
20 mins
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Cook Time
40 mins
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Slow Cooker Option
4 hrs
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Total Time
1 hr
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Servings
6
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Calories
278 kcal
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Course
Main Course, Lunch
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Cuisine
Australian
Red Lentil Soup with Rosemary and Lemon
Description
Red Lentil Soup with Rosemary and Lemon features red lentils cooked with aromatic vegetables including onions, carrots, celery, and garlic. The recipe includes fresh rosemary added in two stages to build a layered herbal aroma, complemented by fresh lemon zest and juice that add brightness to the dish.
The soup is prepared either by slow cooking for several hours, allowing the flavors to meld and the lentils to soften into a creamy consistency, or on the stovetop. An optional step involves sautéing the vegetables before adding them to the slow cooker, enhancing flavor depth through caramelization.
This soup serves as a comforting, filling meal suitable for any season. It can be served as is or blended for an even smoother texture. Rosemary’s distinctive pine-like fragrance pairs well with the subtle tang from the lemon, making the soup both fresh and soothing.
Using fresh rosemary is recommended for the best flavor, but dried rosemary can substitute at a lower quantity by adding it during cooking. The recipe’s notes emphasize that sautéing vegetables is optional but worthwhile for added flavor.
Ingredients
- 2 onion
- 2 carrot
- 2 cloves garlic
- 2 celery stalks
- 1 tablespoon olive oil
- 2 cup red lentils
- 3 teaspoon fresh rosemary see note 1, chopped, divided
- 8 cups vegetable broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon
Instructions
Preparation
- Peel and finely chop the onions, carrots and garlic.
- Wash the celery stalks and cut them in half lengthways. Then chop the long sticks into small dice.
For the slow cooker
- Optional stage (see note 2)Pour the olive oil into a large fry pan and once hot, sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour. Add in your carrots and celery garlic and cook for a further 3 minutes. Stir in the garlic and cook for another minute.
- Add the vegetables, red lentils, 2 teaspoon of the fresh rosemary and vegetable broth to the slow cooker and cook on low for 7 hours or high for 4 hours.
- Give your soup a vigorous stir to create a creamy texture and then add in the seasonings, the zest of the lemon and the additional teaspoon of fresh rosemary.
- You can blend it at this stage if you wish.
- Serve immediately or set to keep warm.
To cook on the stove.
- Pour the olive oil into a large stock pot and once hot, reduce the heat and sauté your onions over a medium heat for 3-4 minutes until softened and starting to lightly colour.
- Add in your carrots and celery garlic and cook for a further 3 minutes.
- Stir in the garlic and cook for another minute.
- Add the red lentils to the pan along with 2 teaspoon of the fresh rosemary and vegetable broth.
- Cook over a low heat for 40 minutes until everything has softened.
- Give the soup a stir every now and then and once it has finished cooking stir it vigorously to give your soup a creamy texture.
- You can blend it at this stage if you wish.
- Finish the soup with the seasonings, the zest of the lemon and the remaining fresh rosemary.
Notes
- Fresh rosemary provides the best flavor, but if unavailable, use 2 teaspoons dried rosemary added before cooking and omit the garnish.
- Sautéing vegetables before slow cooking enhances the soup’s flavor but is optional if short on time.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 278 kcal
% Daily Value*
| Calories | 278kcal | 14% |
| Carbohydrates | 47g | 16% |
| Protein | 16g | 32% |
| Fat | 3g | 5% |
| Sodium | 1320mg | 55% |
| Potassium | 751mg | 16% |
| Fiber | 20g | 80% |
| Sugar | 6g | 12% |
| Vitamin A | 4075IU | 82% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 61mg | 6% |
| Iron | 4.8mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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