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–+ servings
Red Lentil Soup

Hearty Red Lentil Soup That's Simply Irresistible

A comforting Red Lentil Soup that's quick to prepare and packed with nourishing ingredients.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Soup
Cuisine: Vegetarian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 1 cup red lentils rinsed
  • 1 medium onion diced
  • 1 medium carrot diced
  • 1 stalk celery diced
  • 2 cloves garlic minced
For the Seasoning
  • 1 tablespoon olive oil for sautéing
  • 1 teaspoon cumin powder
  • 1 teaspoon coriander powder
For the Liquid
  • 1 can canned tomatoes with juice
  • 4 cups low-sodium vegetable broth
Optional Garnish
  • fresh herbs like cilantro or parsley

Equipment

  • large pot

Method
 

Step-by-Step Instructions
  1. Heat 1 tablespoon of olive oil in a large pot over medium heat for about 1-2 minutes.
  2. Add 1 diced onion, 1 diced carrot, and 1 diced celery stalk; sauté for 5 minutes until softened.
  3. Stir in 2 minced garlic cloves and cook for 1 minute.
  4. Sprinkle in 1 teaspoon each of cumin and coriander powders; cook for 30 seconds.
  5. Add 1 cup of rinsed red lentils and 1 can of diced tomatoes; stir well to combine.
  6. Pour in 4 cups of low-sodium vegetable broth; bring to a boil in about 5 minutes.
  7. Reduce heat to a gentle simmer; cook uncovered for about 20 minutes until lentils are tender.
  8. Blend part of the soup with an immersion blender for creaminess, if desired.
  9. Garnish with fresh herbs before serving; enjoy warm with crusty bread.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 30gProtein: 10gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 300mgPotassium: 600mgFiber: 6gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 3mg

Notes

Pre-chop vegetables to save time. Reheat gently if stored, adding broth if needed.

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