Lentil Soup
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- You can adjust the amount of cayenne pepper according to your spice tolerance, or leave it out entirely.
- The spicy oil topping is optional but adds a special touch to the recipe.
- Red lentils absorb a lot of liquid, so feel free to add water or broth when reheating the soup.
- The soup freezes well for up to three months.
This recipe is designed for red lentils, which cook quickly and become tender and melt-in-your-mouth. Green or brown lentils require more time to cook and have a different texture. So, I recommend sticking with red lentils!
The soup will keep for up to four days in an airtight container in the refrigerator. It can also be frozen for up to three months.
No problem! Red lentils absorb a lot of liquid while cooking. Just add a little broth or water until you reach the desired consistency.
Absolutely! It tastes even better the next day when the flavors have had time to develop. If it has thickened, just add a little liquid when you reheat it.
Yes, as long as you use vegetable broth. All of the listed ingredients are vegan!
Of course! The garnish is optional. You can serve the soup simply with a little fresh parsley, a drizzle of olive oil, and a few drops of lemon juice.
Lentil Soup
- 2 tablespoons (30 ml) olive oil
- 1 yellow or white onion, finely chopped
- 2 large carrots, diced
- 3 cloves garlic, minced
- 1 teaspoon (5 ml) cumin
- 1/2 teaspoon (2.5 ml) turmeric
- 1 teaspoon (5 ml) paprika
- 1/2 teaspoon (2.5 ml) smoked paprika (optional)
- 1/2 teaspoon (2.5 ml) coriander seeds
- 1/4 teaspoon (1.25 ml) cayenne pepper
- 2 tablespoons (30 ml) tomato paste
- 1 cup (200 g) dried red lentils
- 4 cups (1 L) no-salt-added vegetable or chicken broth
- 2 cups (500 ml) water
- 1 teaspoon (5 ml) salt
- Pepper, to taste
- 2 tablespoons (30 ml) lemon juice
Toppings (optional)
- 3 tablespoons (45 ml) olive oil
- 1 small clove of garlic, minced
- 1/2 teaspoon (2.5 ml) cayenne pepper or Aleppo pepper
- Fresh parsley, coarsely chopped
Lentil Soup
- Heat the oil in a large pot over medium heat. Cook the onion and carrots for 5 minutes, stirring occasionally. Add the garlic, cumin, paprika, smoked paprika, coriander seeds, and cayenne pepper. Cook for two minutes, stirring frequently.
- Add the tomato paste and cook for an additional 2 minutes, stirring frequently. Then, add the lentils, vegetable broth, water, salt, and pepper. Simmer for 20 minutes over medium-low heat. Add the lemon juice and mix well.
- For a slightly creamy soup, blend some of the soup directly in the pot using an immersion blender.
Toppings
- Heat the oil in a small skillet over medium-high heat. Cook the garlic and cayenne pepper together for one minute. Serve over soup and garnish with parsley.
