red lentil soup recipe
A vibrant and velvety red lentil soup packed with plant-based protein, fiber, and warm spices like cumin and turmeric. This naturally vegan and gluten-free dish is a quick weeknight staple that nourishes both body and soul.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 6 servings
- Category: Soup
- Method: Simmering
- Cuisine: Mediterranean
- Diet: Vegan, Gluten Free, Dairy Free
Ingredients
2 cups Red Lentils
2 tbsp Olive Oil
1 large Yellow Onio
2 medium Carrots
4 cloves Garlic
6 cups Vegetable Broth
1.5 tsp Ground Cumi
1 tsp Turmeric
0.5 tsp Smoked Paprika
1 whole Lemon Juice
2 cups Fresh Spinach
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat
- Add the finely diced yellow onion and carrots. Sauté for 5 to 7 minutes until the onions are translucent and the carrots softe
- Stir in the minced garlic, ground cumin, turmeric, and smoked paprika. Cook for 60 seconds until fragrant
- Add the rinsed red lentils to the pot and stir well to coat in the spiced oil
- Pour in the vegetable broth and increase heat to medium-high to bring to a gentle boil
- Reduce heat to low, cover with a lid, and simmer for 15 to 20 minutes until the lentils are soft and falling apart
- Optional: Use an immersion blender to puree a portion of the soup to achieve your desired consistency
- Stir in the fresh spinach and allow it to wilt in the residual heat
- Turn off the heat and stir in the fresh lemon juice
- Taste and season with salt and black pepper as preferred
Notes
Always rinse lentils thoroughly in a fine-mesh strainer before adding to the pot.
The lemon juice is crucial for balancing the earthy flavors; do not skip it.
If the soup is too thick after simmering, add a splash of extra broth or water to reach desired consistency.
This soup freezes exceptionally well for up to three months.
For extra richness, stir in half a can of full-fat coconut milk at the end.
Find it online: https://powerecipe.com/red-lentil-soup-recipe/