Description
This hearty and nutritious Red Lentil Soup with Vegetables is a flavorful, comforting dish perfect for any season. Packed with wholesome ingredients like red lentils, carrots, celery, potato, and aromatic spices, it’s a simple yet satisfying soup that can be prepared on the stovetop. The tangy lemon zest and juice add a fresh brightness to the rich, savory broth, while fresh parsley provides a vibrant finish. Ideal for a healthy lunch or dinner, this recipe is easy to make and customizable with optional spices for extra warmth and depth.
Ingredients
Scale
Vegetables
- 1 large onion, diced
- 3 carrots, peeled and diced
- 2 celery stalks, diced
- 1 potato, peeled and diced
- 2 garlic cloves, minced or 1/4 teaspoon garlic powder
Liquids and Pulses
- 4 cups (946 ml) vegetable stock, broth or chicken broth (1 box)
- 1 cup (237 ml) water
- 1 cup (200 g) red lentils
Oils and Seasonings
- 3 tablespoons olive oil
- 2 tablespoons tomato paste
- 1 teaspoon ground cumin or curry powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: pinch of cayenne, chili powder, and/or coriander seed
Finishing Touches
- 1/2 large lemon (zest and juice)
- 1/4 cup (2 oz) chopped fresh parsley or cilantro
Instructions
- Prepare the Vegetables: Dice the carrots, onion, celery, and potato into small pieces. For speed, you can cut them into larger chunks and pulse in a food processor until roughly chopped.
- Sauté Vegetables and Garlic: Heat 3 tablespoons of olive oil in a medium-large pot over medium-high heat. Add the diced vegetables and sauté until they start to soften, about 5 minutes, stirring occasionally. Then add the minced garlic and cook for another minute until fragrant.
- Add Seasonings and Ingredients: Stir in 2 tablespoons of tomato paste, 1 teaspoon ground cumin or curry powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and any optional spices like cayenne or coriander seed. Cook the mixture for 2 minutes to deepen the flavors. Then add 4 cups of vegetable or chicken broth, 1 cup of water, and 1 cup of red lentils. Stir to combine all ingredients.
- Cook the Soup: Bring the mixture to a boil, then reduce heat to medium or medium-low to maintain a simmer. Partially cover the pot and let it cook for about 30 minutes, or until the lentils and vegetables are tender.
- Finish and Serve: Remove the soup from heat. Stir in the juice and zest of 1/2 a lemon along with 1/4 cup chopped fresh parsley or cilantro. Taste the soup and adjust salt if needed. Serve hot with a drizzle of good olive oil on top and optional lemon wedges on the side for extra zest.
Notes
- Using a food processor to chop the vegetables speeds up prep time and creates a smoother texture.
- Red lentils cook quickly and tend to break down, making the soup naturally creamy without blending.
- Feel free to adjust spices to your taste; cayenne or chili powder adds heat, while coriander seeds add earthy notes.
- This soup can be made vegetarian or vegan by using vegetable stock instead of chicken broth.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: red lentil soup, lentil soup with vegetables, healthy soup, vegetarian soup, easy lentil soup, Mediterranean soup, comforting soup recipe
