This is a warming and spicy red lentil soup loaded with amazing flavor, nutrients and with a thick and comforting texture, just made for dunking in crusty bread!
Cuisine: Middle East, vegan, vegetarian
Keyword: red lentil soup
1 1/2cupsred lentils, rinsed and drained(300 grams)
1cupcarrots, diced(150-200 grams)
4cupsvegetable broth or hot water*(approx 950 ml)
1 onion, chopped
1-2 garlic clove, chopped
1/2tspground cumin (or cumin seeds)
1 lemon, juice
1handfulcoriander or parsley, chopped
1/2 tspsalt, or more to taste
1/8tspblack pepper, or according to taste
Rinse your lentils under runny water and drain.
In a large pot heat gently the olive oil, add the onion, and cook for about 5 minutes or until the onion starts to soften.
Add cumin, turmeric, garlic, and stir for 1 minute until fragrant.
Then add lentils, carrots and give a good stir.
Add the broth, salt, and pepper and bring to the boil*.
Reduce the heat, cover with a lid, and simmer for about 20 minutes, stirring occasionally.
Remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid - see notes)*.
If you like, blend with a hand blender if you like a smooth and creamy soup.
Serve with chopped parsley or coriander, a pinch of paprika if you like and freshly squeezed lemon juice*.
I usually make my own vegetable broth cooking for about 5-10 minutes vegetable scraps and herbs. However, when I'm short on time I go for hot water and vegan low salt vegetable broth cubes.
Seasoning: If you use a vegetable or chicken broth that tastes quite salty on its own, it's important to adjust the seasoning at the end and not at the beginning as you never really know how strong the salt from the broth is. In this case, I would start only with a good pinch of salt, no more than that.
Lemon: dd a little lemon juice at a time and see which level of acidity fits your taste.
Leftover: it keeps well in the fridge for up to 3 days. t’s also freezable: divide among airtight containers (leaving 1-inch space at the top), and freeze up to 2 months.
Texture: This red lentil soup is quite thick. If you prefer a thinner consistency, just slowly add more broth until you’re happy with it. Otherwise, water it down a little bit and add more spices.
SPICY RED LENTIL SOUP WITH CARROTS. by TheCleverMeal.com