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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
Cook Time 30 minutes
Total Time 40 minutes
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.