Description
A hearty and comforting spiced red lentil soup that is perfect for any occasion.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon smoked paprika
- ½ teaspoon cinnamon
- 1¼ teaspoons salt
- ¼ teaspoon black pepper
- 2 medium carrots, chopped
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon lemon juice
- 1 can (14 oz) full-fat coconut milk
- Fresh cilantro, for garnish (optional)
Instructions
- Start with the aromatics: in a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5–7 minutes. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
- Add your spices: stir in the cumin, coriander, turmeric, smoked paprika, cinnamon, salt, and pepper. Let the spices toast with the onions and garlic for 1–2 minutes. This step unlocks their full flavor and gives the soup its warm depth.
- In go the carrots and lentils: add the chopped carrots and rinsed red lentils. Mix well to coat everything in the spice blend.
- Pour in the broth: add the vegetable broth and bring everything to a boil. Once it’s bubbling, reduce the heat, cover, and simmer for about 25–30 minutes. The lentils should be soft and starting to break down, and the carrots tender.
- Finish with creaminess and brightness: stir in the lemon juice and coconut milk. Use an immersion blender to purée the soup directly in the pot until smooth. You can also transfer it in batches to a blender if needed. If you prefer a chunkier texture, blend only half the soup.
- Taste and serve: adjust seasonings to taste, then ladle into bowls. Top with a sprinkle of fresh cilantro or a swirl of coconut milk for a beautiful presentation.
Notes
- For a spicier kick, you can add a pinch of cayenne pepper or red pepper flakes.
- This soup can be stored in the refrigerator for up to 5 days or frozen for longer storage.
- Feel free to add other vegetables like spinach or bell peppers for more nutrition.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 4 grams
- Sodium: 600 mg
- Fat: 20 grams
- Saturated Fat: 17 grams
- Unsaturated Fat: 3 grams
- Trans Fat: 0 grams
- Carbohydrates: 35 grams
- Fiber: 12 grams
- Protein: 15 grams
- Cholesterol: 0 mg