Red Lentil Soup – This velvety red lentil soup, cooked in the Greek tradition, will delight your taste buds! In a tomato-based broth, red lentils are mixed with onions, garlic, and sweet carrots. Contains cumin, oregano, and rosemary. Finish with a zingy squeeze of lemon juice and fresh parsley. Keep it vegan if you like, or add a sprinkling of salty feta if you prefer. This dish is packed with bright and zesty flavors, is naturally gluten-free and vegan, and is simple to prepare in the Instant Pot, Crock-Pot, or on the stovetop. A substantial and tasty lentil and chicken soup flavored with turmeric, cumin, and smoky paprika. Lentil soups are delectable! If you wanted to, you could simply make this a vegetarian dinner by omitting the chicken. It’s a substantial, flavorful soup with a lot of flavor. A bowl of this is essentially a meal in and of itself.
Red Lentil soup Recipe:
Lentil soup has to be the least enticing-sounding soup on the world.
In my universe, at least. Regular readers are aware that I am a sucker for bold flavors. Spicy, herb-infused curries. But guess what? A excellent Lentil Soup recipe is one that you can’t stop eating. You’ll return for seconds and thirds, then bring large tubs of it to work for lunch and gladly have it for dinner again. And – I’ll say it (*head swell*) – several readers have stated this is the finest lentil soup they’ve ever tasted!
You’ll need the following ingredients to create this lemony lentil soup:
- Veggies: A straightforward combination of white onion, carrots, and garlic.
- Veggie stock: You may also use chicken stock if you don’t have any on hand.
- Red lentils: I like using red lentils in this soup since they are easy to break down and purée.
- Corn: Plain frozen or canned whole-kernel corn.
- Spices: A hearty blend of cumin, curry powder, cayenne pepper, and saffron (optional, but really delicious if you happen to have some on hand).
- Fresh lemon zest and juice will be added to the soup. If guests want to make their bowls even more lemony, I recommend serving the soup with additional lemon wedges.
- As normal, salt and black pepper are used for seasoning.
Why You Will Love This Recipe?
Here are five reasons why you’ll enjoy this recipe:
- The dish uses fresh veggies and inexpensive cupboard items, but it tastes gourmet.
- This lentil soup has a wonderful meaty, gently creamy feel (yet there is no cream). Once the lentils are cooked, mix up a part of the soup and then return it to the saucepan. It’s almost like magic.
- If you eat a large quantity of this nutritious, well-balanced soup, it qualifies as a meal. Protein, fiber, iron, and folate are all abundant in lentils.
- Lentil soup keeps nicely in a leak-proof container for lunch, and it tastes even better the next day.
- This soup freezes well and defrosts quickly. Make the soup now and eat it afterwards!
How To Make Red Lentil Soup?
- Sauté the vegetables. To bring out the finest flavors in the onion, carrots, and garlic, sauté them for a few minutes before adding them to the remainder of the soup. (If using a Crock-Pot, you may need to use an extra sauté pan.) However, if you are in a rush, you may just combine these components.
- Simmer. Combine the vegetable stock, lentils, corn, cumin, curry powder, cayenne pepper, and saffron (if using) in a mixing bowl. Cook, covered, on the stovetop (or in a pressure cooker or slow cooker), until the lentils are cooked.
- Combine (optional). Puree the soup with a hand blender or a conventional blender until it reaches the desired consistency.
- Season. Season the soup with a few liberal pinches of salt and pepper, if needed, after adding the lemon zest and juice.
- Serve. Serve warm, with an additional fresh lemon slice on top if preferred.
How To Cook Red Lentils For Soup?
I used all-natural red lentils, which you can purchase in our online store. To cook red lentils, use a 1:3 lentil-to-liquid ratio, which is 1 cup dry lentils to 3 cups water or broth. Red lentils do not need to be soaked for any length of time; because they are split, they cook quickly and require just a few easy procedures. What you do is as follows:
- Rinse red lentils in a fine-mesh strainer or colander with water.
- Fill a saucepan halfway with water or broth and add the lentils. Make sure your pot is large enough to prevent it from boiling over.
- Bring the saucepan to a boil, then cover and reduce to a low heat. This will be cooked on low heat.
- Cook for 15 minutes, or until the vegetables are soft.
It is perfectly acceptable and effective to cook the lentils in water. Water is especially useful when you want the natural flavor of the lentil to show through.
However, you may utilize the cooking time to infuse a variety of flavors directly into the lentils. Cook them in a delicious broth to get this! Instead of water, you can use beef, chicken, vegetable, or even bone broth as the liquid.
And, of course, we’re going the additional mile today by making a Greek-style red lentil soup using our red lentils!
Tips and Tricks:
- Before mixing, make sure the lentils are completely cooked. Again, red lentils cook fast (15 to 20 minutes at most), so give them the time they deserve; otherwise, if you under-cook your lentils, they won’t mix correctly and the soup will be gritty rather than creamy.
- Make a creamy lentil soup using an immersion blender. I love a chunky lentil soup, but this one takes the cake when pureed into a smooth, creamy soup. In my pot, I like to use an immersion blender (but do this carefully on lower speed, and make sure the heat is off.) I find it difficult to transfer soup into a stand-up blender, but if that’s all you have, you can use your blender and work in batches so you don’t overfill it with hot soup (a food processor would work as well.)
- Don’t leave off the lemon juice! All of the flavor enhancers in this dish are vital, although I understand that some people may be tempted to forgo the final squeeze of lemon juice before serving. It’s surprising what a little acid, added towards the end of cooking, can do to brighten up your lentil soup and achieve the perfect balance.
Feel free to play around with this soup and make it your own! You could, for example…
- Serve the soup with chunks. Simply skip the puréeing stage and eat the soup as is!
- Make it hotter. If you want to make the soup spicier, add additional cayenne pepper.
- Garnish with fresh herbs. Fresh mint and/or cilantro would also go well with this soup.
- Mix in the yogurt. If you want to make the soup creamier, serve it garnished with plain yogurt.
- Greens should be included. To add some greens, mix some fresh baby spinach or chopped kale into the soup shortly before serving.
What To Serve?
This soup is filling on its own, but I paired it with a grilled Swiss cheese sandwich. It is, in my view, the finest way to consume it! I didn’t include the sandwich in the recipe, but if you’re curious, it’s made with butter, Swiss cheese, and bread. I’m confident you can figure out the rest! Just take my word for it on the grilled cheese sandwich.
What To Do With Leftover Soup?
Leftover lentil soup can keep in the refrigerator for 3 to 4 days if kept chilled.
If you don’t finish your leftovers within that time frame, you can freeze the remainder. Freeze for up to 6 months in an airtight container or Ziploc bag. Keep in mind that the longer the soup sits, the more likely the texture and flavor will alter, so consume it before that time.
MORE DELICIOIUS RECIPES HERE:
- 1/4 cup virgin olive oil
- 1 medium chopped yellow or white onion
- 2 peeled and sliced carrots
- 4 garlic cloves, minced or crushed
- 2 tsp cumin powder
- 1 tsp curry powder
- 1/2 tsp dried thyme
- 1 big can chopped tomatoes, gently drained
- 1 cup washed and picked over brown or green lentils
- 4 cups veggie broth
- 2 cups water
- 1 teaspoon salt, plus more as desired
- 1 tsp red pepper flakes
- To taste, freshly ground black pepper
- 1 cup fresh collard greens or kale, cut, rough ribs removed
- 1–2 tbsp. lemon juice, to taste
In a large Dutch oven or saucepan, heat the olive oil over medium heat. A quarter cup of olive oil may seem excessive, but it lends a beautiful richness and heartiness to this healthy soup.
Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, for about 5 minutes, or until the onion has softened and turned translucent.
Combine the garlic, cumin, curry powder, and thyme in a mixing bowl. Cook for 30 seconds, stirring frequently, until aromatic. Pour in the drained diced tomatoes and simmer for a few minutes more, stirring often, to bring out their flavor.
Add the lentils, broth, and water. 1 teaspoon salt and a sprinkle of red pepper flakes are optional. Season with freshly ground black pepper to taste. Raise the heat and bring the mixture to a boil, then partially cover the pot and lower to a moderate simmer. Cook for 25 to 30 minutes, or until the lentils are soft but not falling apart.
2 cups of the soup should be blended in a blender. Secure the cover, lay a tea towel over the lid to protect your hand from steam, and purée the soup until smooth. Return the puréed soup to the pot. (Alternatively, use an immersion blender to puree a part of the soup.)
Cook for 5 minutes more, or until the greens have softened to your taste, before adding the chopped greens. Remove from the heat and whisk in 1 tablespoon lemon juice. Season with additional salt, pepper, and/or lemon juice to taste until the flavors are vibrant. Add additional sprinkle or two of red pepper flakes for a hotter soup.
Serve when still heated. Leftovers will keep in the refrigerator for approximately 4 days or can be frozen for several months (just defrost before serving).
Lentils: This should work with any variety of lentil except Puy Lentils (tiny dark brown/black French lentils that maintain their form). Red, yellow, brown, and green are the primary colors. The color of the soup will only be slightly altered.
Cooking times vary significantly, so check to see whether the lentils are done after around 30 minutes.
I strongly advise you to use dry lentils if possible. When compared to canned, the texture and flavor are superior. To prepare this with canned lentils, use 2 x 400g/14oz cans (drained and rinsed) and decrease the broth by 1 cup. Simmer the liquid for 20 minutes before adding the lentils, then simmer for another 15 minutes with the lentils (you don't want to cook canned lentils for too long or they will turn to mush).
Freezing: This freezes really nicely! Alternatively, it can be stored in the refrigerator for 3 to 5 days.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 414Total Fat 18gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 11mgSodium 729mgCarbohydrates 50gFiber 17gSugar 11gProtein 16g