loveandlemons4.9
Red Lentil Soup
This red lentil soup recipe is flavorful, comforting, and easy to make! Simple ingredients like red lentils, onions, cumin, and lemon juice give it a lovely creamy texture and bright, earthy flavor. Leftovers freeze well! Vegan and gluten-free.
👥 6 Servings⏱️ Prep & Cook: 50 min⏳ Prep: 10 min🔥 Cook: 40 min👤 Jeanine Donofrio📖 loveandlemons
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●dutch oven
- ●oven
- ●blender
- ●bowl
📝 Preparation Steps
1
Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for ⏱️ 8 minutes, or until the vegetables are soft.
medium carrot, diced1
2
Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for ⏱️ 1 minute. Add the lentils, broth, and 1 cup water. Simmer for ⏱️ 30 minutes, or until the lentils and potatoes are soft.
ground cumin1 teaspoon
3
Remove from the heat and use an immersion blender to blend until mostly smooth. (Alternatively, blend the soup in an upright blender.) If the soup is too thick, add the remaining 1 cup water.
4
Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.
fresh lemon juice2 tablespoonsChopped fresh parsley, for garnish
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