Description
This red lentil soup recipe is a comforting, flavorful, and easy-to-make dish featuring red lentils, aromatic vegetables, cumin, and fresh lemon juice. It offers a creamy texture and bright earthy flavors, perfect for a nourishing vegan and gluten-free meal.
Ingredients
Main Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, diced
- 1 celery rib, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper
- 1 small Yukon Gold potato, diced
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 to 2 cups water
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, chopped celery, sea salt, and freshly ground black pepper. Cook while stirring occasionally for about 8 minutes until the vegetables are softened and fragrant.
- Add Aromatics and Spices: Stir in the diced Yukon Gold potato, chopped garlic, ground cumin, and a pinch of cayenne pepper. Cook for 1 minute, stirring constantly to release the spices’ flavors.
- Simmer Lentils and Vegetables: Add the rinsed red lentils, vegetable broth, and 1 cup of water to the pot. Bring to a simmer and cook uncovered for 30 minutes, or until the lentils and potatoes are tender and fully cooked.
- Blend the Soup: Remove the pot from heat and use an immersion blender to puree the soup until mostly smooth with some texture remaining. Alternatively, transfer the soup in batches to a blender and blend until mostly smooth. If the soup is too thick, add up to 1 more cup of water to reach desired consistency.
- Season and Serve: Stir in the fresh lemon juice and adjust seasoning with additional salt and black pepper to taste. Ladle the soup into bowls, drizzle with extra olive oil, and garnish with chopped fresh parsley before serving.
Notes
- This soup freezes well. Store leftovers in an airtight container in the freezer for up to 3 months.
- For a spicier kick, increase the cayenne pepper slightly.
- If you don’t have an immersion blender, carefully blend in batches using a countertop blender.
- Lemon juice adds brightness; add gradually to adjust acidity to your preference.
- Use fresh vegetable broth for best flavor, or make your own if possible.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
