Red Lentil Soup
Red lentil soup is a comforting and nutritious dish that brings warmth to any table. Packed with protein, fiber, and vibrant flavors, this soup is not only easy to prepare but also a delightful way to enjoy legumes. Whether you’re a seasoned chef or a beginner, this recipe will guide you to create a delicious, hearty soup that’s perfect for all occasions.
Ingredients
– 1 cup red lentils, rinsed
– 1 medium onion, chopped
– 2 garlic cloves, minced
– 1 carrot, diced
– 1 celery stalk, diced
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– Olive oil for cooking
Servings and Cooking Time
This recipe serves 4. Preparation time is approximately 10 minutes, while cooking time is around 30 minutes.
Nutritional Value
This red lentil soup provides approximately 180 calories per serving (1 cup). It contains 12g of protein, 25g of carbohydrates, 6g of fiber, and 3g of fat. This is based on one serving for one person.
Step-by-Step Cooking Process
1. Heat a tablespoon of olive oil in a large pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Stir in the minced garlic, diced carrot, and celery, cooking for another 5 minutes.
4. Add the rinsed red lentils and stir well to combine.
5. Pour in the vegetable broth and add the diced tomatoes.
6. Season with cumin, paprika, salt, and pepper.
7. Bring the mixture to a boil, then reduce heat to a simmer.
8. Cover and let it cook for about 25 minutes, or until lentils are tender.
9. Use an immersion blender to puree the soup to your desired consistency.
10. Taste and adjust seasoning if necessary before serving.
Alternative Ingredients
You can substitute red lentils with green or brown lentils, but keep in mind that cooking times may vary. Additionally, feel free to add other vegetables like spinach or kale for added nutrition.
Serving and Pairings
This red lentil soup pairs wonderfully with crusty bread, a fresh salad, or a dollop of yogurt for creaminess. Enjoy it as a light lunch or a satisfying dinner.
Storage and Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave. This soup can also be frozen for up to 3 months—just thaw and reheat before serving.
Cooking Mistakes
– Don’t skip rinsing the lentils; it removes debris and impurities.
– Avoid overcooking the lentils, as they can become mushy.
– Taste as you go to adjust seasoning properly.
– Use fresh spices for better flavor.
– Don’t forget to blend if you prefer a creamy texture.
Helpful Tips
– Add a splash of lemon juice before serving for brightness.
– Incorporate different spices like turmeric or ginger for varied flavor.
– Use homemade broth for a richer taste.
– Garnish with fresh herbs like cilantro or parsley for extra freshness.
FAQs
Can I use dried herbs instead of fresh?
Yes, dried herbs can be used, but typically, you’ll need less than fresh. Adjust based on your taste preference.
Is red lentil soup suitable for vegans?
Absolutely! This soup is entirely plant-based, making it perfect for vegan diets.
How can I thicken the soup?
If you prefer a thicker consistency, simply let it simmer longer or add a bit more lentils.
Can I add meat to this soup?
Yes, you can add cooked chicken or sausage for additional protein and flavor.
What if I don’t have vegetable broth?
You can substitute with water, although using broth enhances the flavor significantly.
Conclusion
Red lentil soup is a versatile, nutrient-packed dish that is easy to make and incredibly satisfying. Whether you serve it on a chilly evening or as a quick lunch, it’s bound to please everyone at the table. Enjoy the warmth and nourishment it offers!
Red Lentil Soup
Ingredients
- 1 cup red lentils rinsed
- 1 medium onion chopped
- 2 garlic cloves minced
- 1 carrot diced
- 1 celery stalk diced
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until translucent, about 5 minutes.
- Stir in minced garlic, diced carrot, and celery, cooking for another 5 minutes.
- Add the rinsed red lentils and stir well to combine.
- Pour in the vegetable broth and add diced tomatoes.
- Season with cumin, paprika, salt, and pepper.
- Bring to a boil, then reduce heat to a simmer.
- Cover and cook for about 25 minutes, until lentils are tender.
- Use an immersion blender to puree to desired consistency.
- Taste and adjust seasoning before serving.