Description
This hearty vegetarian lentil soup combines red lentils with fresh tomatoes, spices, and aromatic herbs to create a comforting and nutritious meal perfect for any season. The soup is simmered on the stovetop until the lentils are tender and the flavors meld together beautifully.
Ingredients
Scale
Soup Ingredients
- 1 cup red lentils, rinsed
- 2 large ripe tomatoes, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder (optional)
- 4 cups vegetable broth or water
- 2 tablespoons olive oil
- Salt to taste
- Freshly ground black pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Prepare Ingredients: Rinse the red lentils under cold water until water runs clear. Dice the tomatoes, finely chop the onion, and mince the garlic cloves to have everything ready for cooking.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for about 5 minutes until it becomes translucent. Then add minced garlic and cook for an additional minute, stirring frequently to prevent burning.
- Add Spices: Stir in the ground cumin, paprika, turmeric, and chili powder (if using). Cook the spices with the onion and garlic for about 1 to 2 minutes to release their aromas and deepen the flavors.
- Add Tomatoes and Lentils: Add the diced tomatoes to the pot and cook for 3-4 minutes until they start to soften. Then add the rinsed lentils and stir everything together to combine.
- Simmer Soup: Pour in the vegetable broth or water and season with salt and pepper. Bring the mixture to a boil, then reduce heat to low and let it simmer uncovered for about 25-30 minutes or until lentils are soft and the soup has thickened to your desired consistency.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with freshly chopped parsley or cilantro. Serve hot with crusty bread or over steamed rice if desired.
Notes
- For a smoother texture, you can blend the soup with an immersion blender before serving.
- If you prefer a thinner soup, add more vegetable broth or water during simmering.
- This soup can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
- To make it vegan-friendly, ensure the broth used is vegetable-based.