Red Lentil Soup
A hearty and flavorful vegan soup made with red lentils, vegetables, and spices, perfect for a comforting meal.
Ingredients
olive oil
- 3 tablespoons extra-virgin olive oil (plus more for drizzling)
vegetables
- 1 medium yellow onion (chopped)
- 1 medium carrot (diced)
- 1 celery rib celery (chopped)
- ½ teaspoon sea salt (plus more to taste)
- 1 small Yukon Gold potato (diced)
- 2 cloves garlic (chopped)
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup dried red lentils (rinsed)
liquids
- 4 cups vegetable broth
- 1 to 2 cups water (add as needed)
- 2 tablespoons fresh lemon juice
garnish
- Chopped fresh parsley (for garnish)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, carrot, celery, salt, and pepper; cook 8 minutes until vegetables are soft.
- Add potato, garlic, cumin, cayenne; cook 1 minute. Stir in lentils, broth, and water; simmer 30 minutes until lentils and potatoes are tender.
- Use an immersion blender to blend the soup until smooth, adding more water if too thick. Stir in lemon juice, season to taste, and serve garnished with parsley and a drizzle of olive oil.
Notes
For a creamier texture, blend the soup longer or add a splash of coconut milk.