Red Lentil Soup

Red lentils dissolve into a silky, golden soup without any effort. Ten minutes prep. Twenty-five minutes cooking.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 tablespoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon smoked paprika
• 1 1/2 cups red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• Juice of 1 lemon
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook for 5 minutes until softened.
2. Add garlic, cumin, turmeric, and paprika. Stir for 1 minute until fragrant.
3. Add rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 20 minutes until lentils are completely soft and breaking apart.
5. Use an immersion blender to partially blend — leave some texture or blend until fully smooth, your choice.
6. Stir in lemon juice, season with salt and pepper. Serve topped with fresh cilantro.

Variations

• Coconut version: Replace 2 cups of broth with one can of coconut milk for a creamier, Thai-inspired take.
• Spiced up: Add a diced serrano pepper with the onions and finish with a swirl of harissa paste.
• Heartier meal: Stir in a few handfuls of baby spinach or kale in the last 5 minutes of cooking.

Nutrition

Per serving: