soups / Red lentil soup
This Red Lentil Soup is made in one pot with just 8 healthy ingredients. Hearty, and rich in fibre and anti-inflammatory properties. Vegan, Gluten-Free, Grain-Free, Nut-Free, One Pot.
- 1 tablespoon high-heat oil Optional; or sub water
- 1/2 yellow onion diced
- 2 carrots peeled and diced
- 3-5 cloves garlic minced
- 1" piece fresh ginger peeled and grated
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper Optional
- 1 1/2 cups dry red lentils
- 4 cups vegetable broth (homemade or store-bought)
- 2 cups filtered water
- 2 tablespoons fresh lemon juice about 1 large lemon
- Salt and black pepper to taste
- Optional toppings: fresh cilantro coconut yogurt, olive oil, etc.
How to cook:
Aromatics: Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
Add the Veggies: Add the diced carrots, garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, optional cayenne, and a pinch of salt and pepper. Cook for 1 minute more.
Simmer: Place the red lentils in a fine mesh strainer and give them a quick rinse, then add them to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 15 to 18 minutes.
Blend: Use an immersion blender to puree the soup to your liking, or transfer around half of the soup to a blender with a vent and puree until smooth; return to the pot and mix well. Stir in the lemon juice, then add any additional salt and pepper to taste, if necessary.
Serve: Serve warm; leftovers will keep at room temperature for up to 5 days, or can be frozen for up to 2 months.