RED LENTIL SOUP – HEARTY & AROMATIC

Ever experienced the magic of a warm, aromatic soup that wraps you in comfort?

Red lentil soup is that cozy hug in a bowl! It’s hearty, packed with delicious spices, and surprisingly quick to whip up. One pot, minimal fuss, and the results are a soul-satisfying dish that even the pickiest eaters will adore. Trust me; once you smell those fragrant spices wafting through your kitchen, you’ll be hooked!

Why make this recipe

Here’s the deal: this red lentil soup is not just any dinner idea. First off, it’s super affordable—a budget-friendly meal that won’t break the bank. Plus, clean-up? A breeze! Just one pot to wash, and you’re on your way to justifying that extra piece of dessert. Best of all, it’s family-friendly; even the kiddos won’t mind digging into the healthy goodness of lentils. Who can resist a warm bowl of tasty soup?

Ingredients

You don’t need fancy stuff — just these basics!

• 250 g red lentils
• 1 onion, finely diced
• 2 garlic cloves, crushed or finely chopped
• 2 carrots, diced
• 1 liter vegetable broth
• 1 teaspoon cumin, freshly ground (recommended)
• 1 teaspoon turmeric
• Salt and pepper to taste
• Cream alternative or coconut milk (optional)
• Fresh herbs (like parsley or cilantro) for garnish

Directions

1. Heat a large pot over medium heat and add one tablespoon of oil.
2. Toss in the diced onion and sauté for about 3 minutes until soft.
3. Add the crushed garlic and stir for an additional 30 seconds.
4. Introduce the diced carrots and sauté together for about 5 minutes.
5. Sprinkle in the cumin and turmeric, mixing well.
6. Add the red lentils and pour in the vegetable broth.
7. Bring everything to a boil, then reduce the heat to low.
8. Simmer for 20 minutes, stirring occasionally.
9. Decide if you want to purée the soup or keep it chunky.
10. Season with salt and pepper and stir in optional cream or coconut milk.
11. Serve hot in bowls, garnished with fresh herbs.

How to make RED LENTIL SOUP – HEARTY & AROMATIC (Overview)

Making this soup is as easy as 1-2-3! Start by sautéing the tender onion and fragrant garlic—don’t skip toasting the garlic; it makes all the difference! Next, toss in those colorful carrots and let them shine alongside the spices. Just add the lentils and broth, bring it to a gentle boil, and let the magic happen. Stir in some creamy goodness at the end, and voilà! Perfect for chilly nights!

How to serve RED LENTIL SOUP – HEARTY & AROMATIC

Show your soup some love! Serve it in a big bowl, garnished with vibrant green herbs for a pop of color. You can match it with crusty bread for that satisfying crunch or some crispy pita chips to dip. The aroma? Absolutely heavenly. Imagine the warmth and comfort filling your home—nothing beats that!

How to store RED LENTIL SOUP – HEARTY & AROMATIC

Leftovers are a gift! This soup keeps well in the fridge for up to 3-4 days—just cool it first before transferring it to an airtight container. Want to stock up? Freeze it for up to 3 months. To reheat, just warm it on the stove, adding a splash of broth or water if it thickens up too much.

Tips to make RED LENTIL SOUP – HEARTY & AROMATIC

1. Borrow some heat: Add a pinch of red pepper flakes if you like it spicy.
2. Don’t sweat the veggies: Feel free to swap in any veggies you have—zucchini or spinach work great!
3. Texture preference: Blend a portion for a creamy texture, leaving some lentils whole for bites of goodness.

Variation

Want to shake things up? Add a splash of lemon juice for a zesty twist or toss in some spinach at the end for extra greens. Swap the vegetable broth for chicken broth to change up the flavor too. This soup is versatile enough that it’s a perfect canvas for your own tastes!

FAQs

1. Can I make this soup vegan?
Absolutely! Just stick with vegetable broth and coconut milk as your creamy addition.

2. How can I freeze the soup?
Pour into freezer-safe containers, leaving some space to expand. It freezes well for up to 3 months!

3. What if my lentils are mushy?
No worries! That’s perfectly normal for red lentils. It just means they cooked well. Each little mush contributes to creaminess.

📌 Pin this recipe for your next cozy dinner night!

Red Lentil Soup

A warm, aromatic soup made with red lentils and fragrant spices, perfect for cozy dinners.

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course, Soup

Cuisine: Vegan, Vegetarian

Calories: 200

Ingredients Method Notes

Ingredients

  

Main ingredients

• 250 g red lentils Rinsed before use
• 1 onion, finely diced Provides flavor base
• 2 garlic cloves, crushed or finely chopped Adds aroma and depth
• 2 carrots, diced For sweetness and texture
• 1 liter vegetable broth Use low-sodium if preferred
• 1 teaspoon cumin, freshly ground Recommended for best flavor
• 1 teaspoon turmeric For color and health benefits
• to taste Salt and pepper Adjust according to preference
• Cream alternative or coconut milk (optional) For added creaminess
• Fresh herbs (like parsley or cilantro) for garnish Adds freshness to the dish

Method

 

Preparation

1. Heat a large pot over medium heat and add one tablespoon of oil.
2. Toss in the diced onion and sauté for about 3 minutes until soft.
3. Add the crushed garlic and stir for an additional 30 seconds.
4. Introduce the diced carrots and sauté together for about 5 minutes.

Cooking

1. Sprinkle in the cumin and turmeric, mixing well.
2. Add the red lentils and pour in the vegetable broth.
3. Bring everything to a boil, then reduce the heat to low.
4. Simmer for 20 minutes, stirring occasionally.
5. Decide if you want to purée the soup or keep it chunky.
6. Season with salt and pepper and stir in optional cream or coconut milk.
7. Serve hot in bowls, garnished with fresh herbs.

Notes

Leftovers keep well in the fridge for 3-4 days, or can be frozen for up to 3 months. Add a pinch of red pepper flakes for heat or swap in any veggies you have on hand.