Looking for a delicious and hearty soup recipe? Look no further! This Red Lentil Soup is not only packed with flavor but also easy to make and perfect for any occasion. Whether you’re looking for a quick weeknight meal or a cozy dish for a family gathering, this soup has got you covered.
Why You’ll Love This Recipe?
- Great flavors: The combination of red lentils, vegetables, and spices creates a rich and comforting soup that will satisfy your taste buds.
- Quick prep time: With simple ingredients and easy-to-follow steps, you can have this soup ready in no time.
- Perfect for meal prep: Make a big batch of this soup and enjoy it throughout the week. It’s a great option for meal prepping and saving time in the kitchen.
Ingredient Notes:
- Large onions, finely chopped: Adds a savory base to the soup.
- Large garlic cloves, minced: Provides a fragrant and aromatic flavor.
- Large celery stalks, diced: Adds a subtle crunch and freshness.
- Large carrots, diced: Adds sweetness and color to the soup.
- Ground cumin and coriander: Adds warm and earthy flavors.
- Salt and red pepper flakes: Enhances the overall taste of the soup.
- Oil for frying: Used to sauté the vegetables.
- Red lentils: The star ingredient that gives the soup its hearty texture.
- Low sodium vegetable broth: Adds depth of flavor to the soup.
- Canned diced tomatoes: Adds a hint of acidity and sweetness.
- Fresh parsley or cilantro: Adds a fresh and herbaceous finish to the soup.
Step-by-Step Instructions:
- Start by sautéing onions and garlic until fragrant.
- Add celery and carrots and cook until softened.
- Add spices and toast for extra flavor.
- Stir in lentils, broth, and tomatoes, then simmer until tender.
- Finish with fresh herbs and serve hot.
Helpful Tips:
- For a creamier texture, blend a portion of the soup before serving.
- Feel free to add extra vegetables like spinach or kale for more nutrients.
- To make it spicier, add more red pepper flakes to suit your taste.
- Store leftovers in individual portions for easy grab-and-go lunches.
Expert Tips for the Best Results:
- For a richer flavor, use homemade vegetable broth instead of store-bought.
- Toasting the spices before adding the liquids will enhance their aroma and taste.
Serving Suggestions:
Serve this Red Lentil Soup with a side of crusty bread or a fresh green salad. Pair it with a glass of white wine or a fruity iced tea for a complete meal.
Storage and Reheating Tips:
To store, refrigerate the soup in an airtight container for up to 3 days. To freeze, cool completely and store in a freezer-safe container for up to 3 months. Reheat on the stovetop over low heat, covered, until warmed through.
Frequently Asked Questions:
- Can I use green lentils instead of red lentils?
- Yes, you can substitute green lentils for red lentils, but note that they may have a longer cooking time.
- Is this soup gluten-free?
- Yes, this Red Lentil Soup is gluten-free as long as you use gluten-free vegetable broth.
- Can I add protein like chicken or tofu to this soup?
- Absolutely! Feel free to add cooked chicken or tofu for an extra protein boost.
- How can I adjust the spiciness of the soup?
- Adjust the amount of red pepper flakes according to your spice preference.
Conclusion:
Warm up your winter days with this comforting and nutritious Red Lentil Soup recipe. Whether you’re a seasoned cook or a beginner in the kitchen, this soup is sure to impress with its bold flavors and simple preparation. Give it a try and let us know how it turns out!
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Hearty Red Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Main-course
- Method: Stovetop
- Diet: Vegetarian
Description
This Hearty Red Lentil Soup Recipe is packed with flavor from cumin, coriander, and red pepper flakes, creating a warm and comforting dish perfect for any meal.
Ingredients
Main Ingredients:
- 2 large onions, finely chopped
- 4 large garlic cloves, minced
- 6 large celery stalks, diced
- 5 large carrots, diced
- 2 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
- 2 tablespoons oil, for frying
- 3 cups red lentils, dry and rinsed
- 9 cups low sodium vegetable broth
- 14 ounces can diced tomatoes, low sodium
- 2 tablespoons fresh parsley or cilantro, finely chopped
Instructions
- Sauté Onions and Garlic: Preheat a large pot, sauté onions and garlic until fragrant.
- Add Vegetables: Add celery and carrots, cook until softened.
- Season: Add cumin, coriander, salt, and red pepper flakes, toast spices.
- Cook Lentils: Stir in lentils, broth, and tomatoes, bring to a boil, simmer for 20 minutes.
- Finish and Serve: Stir in parsley or cilantro, serve hot.
Notes
- Refrigerate in airtight container for up to 5 days.
- Freeze fully cooked soup in airtight container for up to 3 months.