Description
Warm your soul with this comforting red lentil soup, bursting with vibrant flavors and fragrant spices. Perfect for chilly nights or as a satisfying meal, this easy recipe combines quick-cooking lentils and fresh vegetables, creating a creamy texture that everyone will love. Serve it alongside crusty bread or a fresh salad for a complete, nutritious experience that feels like a hug in a bowl.
Ingredients
Scale
- 1 cup red lentils
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 4 cloves garlic, minced
- 4 cups low-sodium vegetable stock
- 1 tsp cumin powder
- 1 tsp curry powder
- 2 tbsp lemon juice
- Fresh cilantro (optional for garnish)
Instructions
- Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery; sauté for about 5 minutes until softened.
- Stir in minced garlic, cumin, and curry powder for about 1 minute until fragrant.
- Add rinsed red lentils and vegetable stock to the pot. Bring to a boil, then reduce heat to low and simmer for 20 minutes until lentils are tender.
- Use an immersion blender to puree the soup until smooth. Adjust consistency with more stock if needed.
- Stir in lemon juice before serving; season to taste.
- Ladle into bowls and garnish with fresh cilantro if desired.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 190
- Sugar: 3g
- Sodium: 300mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg