Red lentil soup is a hearty, comforting dish that embodies the rich flavors and traditions of Mediterranean cuisine. This soup is a perfect blend of aromatic spices, tender vegetables, and the subtle earthiness of red lentils. The addition of a squeeze of fresh lemon juice and a sprinkle of parsley adds a bright, refreshing touch, making it a delightful meal for any occasion. Whether you’re looking for a vegan, gluten-free option or simply a nutritious meal to warm your belly, this red lentil soup is sure to become a favorite.

Ingredients

• : 3 tablespoons
• Onion: 1 large, diced (red onion is nice here)
• Garlic: 4 cloves, minced
• Carrots: 2 large, diced (or sub with diced sweet potato)
• Celery: 1 stalk, sliced (optional)
• Tomato: 1 medium, diced (or sub with 1 red bell pepper or 1 tablespoon tomato paste)
• Red lentils: 1 cup, rinsed and drained
• Vegetable broth: 4 cups (or chicken stock or water)
• Water: 1 cup
• Spices:
  • Salt: 1/2 teaspoon
  • Black pepper: 1/2 teaspoon
  • Ground cumin: 1 1/2 teaspoons
  • Sumac: 1/2 teaspoon (optional)
  • Chili powder or red paprika: 1/2 teaspoon
  • Aleppo chili flakes or cayenne pepper: a generous pinch
• Lemon juice: a large squeeze of fresh lemon juice
• Fresh parsley: for garnish

Instructions

1. Prepare all the veggies: Chop the onion, carrots, and celery. Mince the garlic.

2. Heat the olive oil: In a large pot or Dutch oven, heat 3 tablespoons of olive oil over medium-high heat.

3. Sauté the onion and garlic: Add the diced onion and minced garlic to the pot. Stir for 3-4 minutes until the onion is translucent and fragrant.

4. Add carrots and celery: If using, add the sliced celery and diced carrots to the pot. Stir for 5 minutes until they start to soften.

5. Add tomatoes and spices: Add the diced tomatoes, salt, black pepper, ground cumin, sumac (if using), chili powder or red paprika, and a pinch of Aleppo chili flakes or cayenne pepper to the pot. Stir for 2-3 minutes until the spices are fragrant.

6. Pour in the lentils and broth: Add the rinsed and drained red lentils, vegetable broth, and water to the pot. Increase the heat to medium-high and bring to a boil.

7. Simmer the soup: Once boiling, cover the pot and reduce the heat to a gentle simmer. Let it cook for 20 minutes or until the lentils are cooked through.

8. Puree the soup: Using an immersion blender, puree the soup leaving a little texture. Alternatively, blend half of the soup in a blender or food processor.

9. Season and finish: Return the soup to the pot and add a squeeze of fresh lemon juice. Taste and adjust seasoning as necessary.

10. Serve: Ladle the soup into bowls and garnish with fresh parsley.

Top Tips

1. Use split red lentils: For the fastest cooking time, use split red lentils with their outer skin removed.
2. Adjust spice levels: If you prefer a milder soup, reduce or omit the chili powder or red paprika.
3. Add more broth: If you prefer a thinner soup, add more broth or water to achieve the desired consistency.
4. Blend carefully: When blending the soup, be careful not to splash hot liquid.
5. Garnish with lemon: A squeeze of fresh lemon juice adds a bright, refreshing flavor to the soup.
6. Serve with bread: Pair the soup with crusty bread for a satisfying meal.

Variations

1. Greek-style: Add a sprinkle of feta cheese and a sprinkle of fresh parsley for a Greek twist.
2. Spicy kick: Add more harissa paste for an extra spicy kick.
3. Tomato paste: Use 1-2 tablespoons of tomato paste for a more intense tomato flavor.
4. Sweet potatoes: Substitute diced sweet potatoes for carrots for a sweeter flavor.
5. Herbs: Add fresh herbs like rosemary or oregano for additional depth of flavor.
6. Creamy texture: Blend the soup until smooth for a creamy texture.

Nutritional Guide

Additional Nutritional Notes: This recipe is high in fiber and protein due to the red lentils, making it a nutritious and filling meal. The vegetables add vitamins and minerals, while the spices provide antioxidants. The lemon juice adds a boost of vitamin C. This soup is vegan and gluten-free, making it suitable for various dietary needs.