Creamy Red Lentil Soup Recipe Is Nutritious & Delicious In One Bowl by Jan Mostrom

I had never made a creamy red lentil soup and was so pleased with how it turned out! This nutritionally dense lentil soup recipe is filling and warm and has a little – or big – kick, depending on how you spice it. I love that this vegetarian soup is so healthy and creamy without any added dairy. The Mediterranean and Middle Eastern-inspired soup recipe really fills you up in the most satisfying way.

To make this creamy, nutritious and delicious soup recipe you will need to grab the following ingredients from your fridge and pantry: onion, garlic, carrots, celery, salt, black pepper, a tomato or tomato paste, ground cumin, sumac, chili powder or paprika, red lentils, vegetable or chicken broth, Aleppo chili flakes or cayenne and a lemon for juicing.

Top this creamy, low-calorie, gluten-free soup with fresh herbs or spices, and enjoy the health benefits of lentils in every delicious bite. Add a side dish of some wonderful crusty bread or biscuits to make a fantastic lunch or dinner. 

Cuisine: Mediterranean / Middle Eastern
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients

• 1 large onion, diced
• 4 garlic cloves, roughly chopped
• 3 large carrots, diced
• 2 celery stalks, sliced
• 1/2 teaspoon salt (to taste)
• 1/2 teaspoon black pepper (or to taste)
• 1 medium tomato, diced (see Recipe Notes for substitutions)
• 1 1/2 teaspoons ground cumin
• 1/2 teaspoon sumac (optional)
• 1/2 teaspoon chili powder or paprika (not smoked paprika)
• 1 cup red lentils
• 4 cups vegetable broth, chicken broth or water
• 1 cup water
• generous pinch cayenne pepper or Aleppo chili flakes
• large squeeze of fresh lemon juice

Optional Toppings

• a drizzle of olive oil
• fresh herbs (parsley, cilantro)
• Aleppo chili flakes
• a sprinkle of sumac

Recipe Notes

• Instead of a fresh tomato, you could use one red bell pepper or 1 tablespoon tomato paste.

• If you don't have a regular blender, you can puree the soup with an immersion blender.

• For a vegan soup, use water or vegetable broth.

• Store the soup in an airtight container in the fridge. Reheat in the microwave or in a saucepot over low heat on the stove.

Here's how to make it: 

1. Heat a soup pot or large dutch oven with a drizzle of olive oil on the stovetop on medium-high. Add the onion and garlic, cooking for about 4 minutes, or until they smell great and the onion is translucent.
   
   
2. Lower the heat to medium and add the carrots, celery, salt and pepper. Stir and cook for 6 to 8 minutes.
   
   
3. Add spices and tomato or tomato paste.
   
4. Add the lentils, water and broth. Turn the stove back to medium-high, bringing the mixture to a boil.
   
5. When the broth mixture is boiling, reduce heat to simmer and cover. Let it simmer for 20 minutes or until the lentils are fully cooked.
   
   
6. Pour half the soup into a blender. Blend before returning it to the pot. Alternatively, you can use an immersion blender to blend the soup in the pot to your desired consistency. (If you like thinner soup just add a bit more broth or water.)
   
7. Squeeze in lemon juice and add cayenne pepper or chili flakes. Taste to see if more seasoning is needed. Serve with a drizzle of olive oil and any of the suggested toppings.
   

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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