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
Scale
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.