Spiced Red Lentil Soup (Printable Version)
A comforting blend of red lentils, spices, tomatoes, and herbs simmered to warm perfection.
# What You Need:
→ Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 cloves garlic, minced
05 - 1 (14 oz) can diced tomatoes
06 - 1 tablespoon fresh ginger, grated
→ Liquids
07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil
09 - Juice of 1 lemon
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - 1/2 teaspoon ground turmeric
13 - 1/2 teaspoon smoked paprika
14 - 1/4 teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ Garnish
16 - Fresh cilantro or parsley, chopped
17 - Lemon wedges
# How to Make It:
01 - Heat olive oil in a large pot over medium heat. Add finely chopped onion and diced carrots; cook for 5 minutes until softened.
02 - Incorporate minced garlic and grated ginger, cooking for 1 minute until fragrant.
03 - Add ground cumin, coriander, turmeric, smoked paprika, and cayenne pepper if using. Toast spices for 30 seconds, stirring constantly.
04 - Stir in rinsed red lentils, diced tomatoes with their juice, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally until lentils are tender.
05 - Remove pot from heat. For a smoother texture, partially blend the soup using an immersion blender to desired consistency.
06 - Stir in fresh lemon juice and adjust seasoning with salt and black pepper to taste.
07 - Ladle soup into bowls, garnish with chopped cilantro or parsley, and serve alongside lemon wedges.
# Expert Advice:
01 -
- It comes together in one pot while you tidy the kitchen or answer emails, no hovering required.
- The spices build a flavor so deep that nobody believes how simple the ingredient list actually is.
- Leftovers taste even better the next day when the lentils have soaked up every bit of the broth.
02 -
- Rinse the lentils well or you'll end up skimming foam off the top for the first ten minutes of cooking.
- Don't skip toasting the spices, that thirty seconds is where the magic happens and the difference is impossible to miss.
- Add lemon juice after you turn off the heat so the brightness doesn't cook away into nothing.
03 -
- Taste the soup before adding salt because some vegetable broths are already quite salty and you can always add more at the end.
- If you love heat, bloom the cayenne with the other spices instead of adding it later so the warmth threads through every spoonful.
- Use a potato masher if you don't have an immersion blender, it creates just enough creaminess without turning the soup into puree.