Red Lentil Soup

As seen on

Feasting at home

Total Time

45 minutes

Prep Time

15 minutes

Cook Time

30 minutes

Rating

(25)

Ingredients

8 servings

2 tablespoons olive oil
1 large onion, diced (red onion is nice here)
4 garlic cloves, roughly chopped
2 cups carrots, diced (2 large carrots, or sub diced yam)
1 celery stalk, sliced optional
½ teaspoon salt, more to taste ( see notes)
½ teaspoon black pepper
1 medium tomato, diced (or sub 1 red bell pepper or 1 tablespoon tomato paste)
1 ½ teaspoons ground cumin
½ teaspoon sumac, optional
½ teaspoon chili powder, or red paprika (not smoked)
1 cup red lentils
4 cups vegetable broth, chicken stock or water ( see notes)
1 cup water
Generous pinch cayenne pepper or aleppo chile flakes
Large squeeze of fresh lemon juice

Beginner Sautéing Gluten-Free Winter ...

How would you rate this recipe?

Preparation

Inline ingredients (beta)

Cook mode (keeps screen awake)

Click to complete

Step 1

In a large pot or Dutch oven, heat the olive oil over medium-high heat, add the onion and garlic, and stir for 3-4 minutes, until fragrant, then lower heat to medium, add carrots, celery, salt, and pepper, and saute for 7 minutes. Add the tomatoes and spices and saute for 2-3 minutes.

Step 2

Pour in the lentils, broth and water. Increase to medium-high heat, bring to a boil, cover, and lower heat to a gentle simmer for 20 minutes or until lentils are cooked through.

Step 3

Using an immersion blender, partly puree the soup- leaving a little texture. (Or blend half of the soup in the blender.) *If you prefer a thinner soup, add more broth or liquid to desired consistency, seasoning as necessary.

Step 4

Squeeze with ½ the lemon and a pinch of cayenne. Taste, adjusting salt, lemon juice and cayenne to taste. *If you use water instead of broth, you’ll need another ¾-1 teaspoon of salt. The soup will start to taste more flavorful as it cools down a bit. If it tastes bland, find the balance between salt and lemon, adding more to taste. Cayenne is nice too.