Description
A comforting and nutritious Creamy Red Lentil Soup made with fragrant spices, tender red lentils, tomatoes, and fresh greens. This hearty vegetarian soup comes together easily on the stovetop, perfect for a healthy weeknight meal or cozy lunch.
Ingredients
Scale
Base Ingredients
- 2 tbsp olive oil
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
Core Ingredients
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
- Salt and black pepper, to taste
Finishing Touches
- 1 tbsp lemon juice
- 1 cup fresh spinach or kale (optional)
- Fresh parsley or cilantro for garnish
Instructions
- Heat olive oil: Heat olive oil in a large pot over medium heat to prepare the base for sautéing vegetables.
- Sauté onions and carrots: Add diced onion and carrots to the pot; sauté for 5-7 minutes until they become softened and aromatic.
- Add spices and garlic: Stir in minced garlic, ground cumin, coriander, smoked paprika, and optional red pepper flakes; cook for 1-2 minutes until fragrant, ensuring the spices release their full flavor.
- Add red lentils: Mix in the rinsed red lentils, stirring well to coat them with the spices.
- Add liquids and tomatoes: Pour in the vegetable broth and diced tomatoes including their juices, mixing everything together thoroughly.
- Season: Season the mixture with salt and black pepper to taste.
- Bring to boil: Increase heat to bring the soup to a boil.
- Simmer: Lower the heat to a gentle simmer, cover the pot, and let cook for 20-25 minutes until lentils are tender and the soup has thickened to a creamy consistency.
- Add lemon juice and greens: Stir in lemon juice and fresh spinach or kale if using, allowing the greens to wilt gently for 2-3 minutes.
- Adjust seasoning: Taste the soup and adjust salt, pepper, or other seasonings as needed for balance.
- Serve: Ladle the soup into bowls, garnish with fresh parsley or cilantro, and enjoy your wholesome creamy red lentil soup!
Notes
- Rinsing the lentils is important to remove dust or debris.
- Red pepper flakes are optional and can be omitted or adjusted for preferred heat level.
- Using fresh spinach or kale adds a nice boost of nutrients and color but can be skipped if unavailable.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely for up to 3 months.
- Adjust the thickness by adding more broth if the soup thickens too much upon standing.
- For a creamier texture, you can blend a portion of the soup before adding the greens.
