Description
This Creamy Red Lentil Soup is a comforting and nutritious dish perfect for chilly days. It’s a vegan soup that combines the earthy flavors of red lentils with aromatic spices, creating a velvety texture that’s both hearty and satisfying.
Ingredients
Scale
For the Soup:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
- 1 cup red lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup full-fat coconut milk or heavy cream (optional for creaminess)
For Serving:
- lemon wedges and chopped cilantro
Instructions
- In a large pot, heat the olive oil over medium heat. Add the onion and carrots, sauté for 5–7 minutes until softened.
- Stir in the garlic, cumin, coriander, paprika, and turmeric. Cook for another minute until fragrant.
- Add the red lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce heat to low and simmer for 20–25 minutes until soft.
- Remove from heat and puree the soup until smooth using an immersion blender. Leave slightly chunky if preferred.
- Stir in coconut milk or cream if using, season with salt and pepper.
- Serve hot, with lemon wedges and cilantro if desired.
Notes
- This soup thickens as it cools—add extra broth when reheating if needed.
- You can substitute curry powder for the spices for a different flavor twist.
- For extra protein, stir in a handful of cooked quinoa or chickpeas.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 220
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 7 g
- Protein: 9 g
- Cholesterol: 0 mg
