Description
This hearty red lentil soup is a warming, nutritious meal packed with aromatic spices, fresh vegetables, and protein-rich red lentils. Perfect for a comforting lunch or dinner, it features a blend of cumin, coriander, and red pepper flakes for a mildly spiced flavor, balanced by fresh herbs and low sodium broth.
Ingredients
Scale
Vegetables
- 2 large onions, finely chopped
- 4 large garlic cloves, minced
- 6 large celery stalks, diced
- 5 large carrots, diced
Spices & Seasonings
- 2 1/2 tablespoons ground cumin
- 1 tablespoon ground coriander
- 1 teaspoon salt
- 1/4 teaspoon red pepper flakes
Other Ingredients
- 2 tablespoons oil, for frying
- 3 cups red lentils, dry and rinsed
- 9 cups low sodium vegetable broth
- 14 ounces can diced tomatoes, low sodium
- 2 tablespoons fresh parsley or cilantro, finely chopped
Instructions
- Sauté Onions and Garlic: Preheat a large pot or Dutch oven over medium heat and add the oil. Once hot, add the finely chopped onions and minced garlic. Sauté for approximately 3 minutes, stirring occasionally until the onions are softened and fragrant.
- Add Celery and Carrots: Incorporate the diced celery and carrots into the pot with the onions and garlic. Continue to sauté for about 5 more minutes, stirring occasionally to allow the vegetables to soften and blend their flavors.
- Add Spices: Sprinkle in the ground cumin, ground coriander, salt, and red pepper flakes. Stir continuously for about 30 seconds to toast the spices gently and release their aromatic flavors.
- Simmer with Lentils and Broth: Add the rinsed red lentils, low sodium vegetable broth, and canned diced tomatoes into the pot. Stir well to combine everything, then bring it to a boil. Once boiling, cover the pot and reduce the heat to maintain a gentle simmer. Let it cook for 20 minutes, or until the lentils and vegetables are tender.
- Finish and Serve: Remove the lid from the pot, stir in the fresh parsley or cilantro to add a bright, fresh flavor. Serve the soup hot for a comforting and nutritious meal.
Notes
- This soup can be blended partially or fully for a smoother texture if desired.
- Adjust the amount of red pepper flakes to control the heat level.
- Use fresh herbs like parsley or cilantro according to your preference; both add a fresh note to the soup.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- For a vegan and gluten-free meal, ensure the vegetable broth ingredients meet dietary needs.
