Description
A comforting and hearty creamy red lentil soup packed with warm spices and fresh vegetables. This easy-to-make recipe features tender red lentils simmered in a flavorful broth with cumin, coriander, smoked paprika, and a hint of lemon, finished with fresh greens and herbs for a nutritious and satisfying meal perfect for all seasons.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
- 1 cup fresh spinach or kale (optional)
- Fresh parsley or cilantro for garnish
Spices and Seasonings
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp smoked paprika
- ½ tsp red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 tbsp lemon juice
Pantry Staples
- 2 tbsp olive oil
- 1 ½ cups red lentils, rinsed
- 6 cups vegetable broth
- 1 can (14.5 oz) diced tomatoes
Instructions
- Heat the oil: Heat olive oil in a large pot over medium heat to prepare the base for sautéing vegetables.
- Sauté vegetables: Add diced onion and carrots to the pot and cook for 5-7 minutes until softened and fragrant, forming the flavor foundation.
- Add spices and garlic: Stir in minced garlic, ground cumin, coriander, smoked paprika, and optional red pepper flakes; cook for 1-2 minutes to release their aromas.
- Add lentils: Add rinsed red lentils to the pot and stir to coat them evenly with the spices.
- Combine liquids and tomatoes: Pour in vegetable broth and the diced tomatoes with their juices, mixing all ingredients thoroughly.
- Season: Season the soup with salt and black pepper to your taste preferences.
- Simmer: Bring the mixture to a boil, then reduce heat to low and cover the pot.
- Cook lentils: Let the soup simmer gently for 20-25 minutes until the lentils are tender and the texture is creamy.
- Add lemon and greens: Stir in lemon juice and fresh spinach or kale if using, allowing the greens to wilt for 2-3 minutes.
- Adjust seasoning: Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed.
- Serve: Ladle the soup into bowls and garnish with fresh parsley or cilantro before serving. Enjoy your warm and nutritious lentil soup!
Notes
- You can substitute spinach with kale or other leafy greens of your choice.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding greens.
- Adjust red pepper flakes according to your spice preference or omit for a milder soup.
- Leftovers store well in the refrigerator for up to 4 days and freeze nicely for up to 3 months.
