Red Lentil Soup

If you have been looking for a healthy, flavorful, and tasty soup, try this healthy and nourishing meal that is high in protein and fiber. The soup is undoubtedly an incredible meal.

Course Main Course, Soup

Cuisine American

Keyword red lentil soup, soup

Prep Time 10

Cook Time 40

Total Time 50

Servings people

Calories 338.3kcal

Ingredients

3 tablespoons olive oil 45 ml
1 large onion chopped
2 large carrots chopped
2 celery stalks chopped
3 cloves garlic minced
3 tablespoons tomato paste
1 teaspoon cumin
1 teaspoon thyme
1 teaspoon paprika
salt and pepper to taste
14 oz 14oz chopped tomatoes with juice
6 cups vegetable stock chicken stock if preferred
2 bay leaves
1 ½ cups dried lentils washed green, red, or brown
lemon juice for serving if desired
fresh parsley or cilantro for garnish [chopped]

US Customary - Metric

Instructions

Heat the olive oil in a large, heavy-bottomed pot over medium heat. Add the chopped onion, celery, and carrots and cook for 5-7 minutes.
Stir in the minced garlic and tomato paste. Let the tomato paste cook for a few seconds. Then add cumin, thyme, paprika, salt, and black pepper.
Add the canned diced tomatoes and stock. Mix well.
Add the washed lentils. Mix and adjust for seasoning if necessary.
Cover with a fitting lid, increase the heat and let the mixture come to a rolling boil. Then reduce the heat to medium-low and let the lentils simmer for about 25-30 minutes or until the lentils are tender.
Remove from heat and stir in the lemon juice if desired.
Garnish with fresh herbs if desired, and serve hot.

Notes

Add bay leaves to your lentil soup for enhanced flavor
Cook your lentil soup on low heat to avoid mushy or very soft lentils.
Cover the pot to allow lentil soup to simmer well when cooking

Nutrition