Spiced Red Lentil Soup (Printable)
A vibrant, warming lentil dish infused with spices, tomatoes, and fresh herbs, perfect for any night.
# Ingredient List:
→ Legumes
01 - 1 cup red lentils, rinsed
→ Vegetables
02 - 1 medium onion, finely chopped
03 - 2 carrots, diced
04 - 2 cloves garlic, minced
05 - 1 can (14 oz) diced tomatoes
06 - 1 tablespoon fresh ginger, grated
→ Liquids
07 - 4 cups vegetable broth
08 - 1 tablespoon olive oil
09 - Juice of 1 lemon
→ Spices & Seasonings
10 - 1 teaspoon ground cumin
11 - 1 teaspoon ground coriander
12 - ½ teaspoon ground turmeric
13 - ½ teaspoon smoked paprika
14 - ¼ teaspoon cayenne pepper (optional)
15 - Salt and black pepper, to taste
→ Garnish
16 - Fresh cilantro or parsley, chopped
17 - Lemon wedges
# Steps:
01 - Heat olive oil in a large pot over medium heat. Add onion and carrots, cook for 5 minutes until softened.
02 - Add garlic and grated ginger, sauté for 1 minute until fragrant.
03 - Stir in cumin, coriander, turmeric, smoked paprika, and cayenne if using. Toast spices for 30 seconds.
04 - Add red lentils, diced tomatoes with their juice, and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 to 25 minutes, stirring occasionally, until lentils are tender.
05 - Remove from heat and partially blend the soup with an immersion blender to desired texture, if preferred.
06 - Stir in lemon juice and season with salt and black pepper to taste.
07 - Ladle into bowls, garnish with fresh cilantro or parsley, and serve with lemon wedges.
# Expert Advice:
01 -
- It fills your kitchen with the kind of warmth that makes people wander in and ask whats for dinner.
- Red lentils break down into creamy comfort without any cream, butter, or fuss.
- You can make it on a weeknight and still feel like you cooked something special.
02 -
- Dont skip toasting the spices, those 30 seconds are what separate flat soup from something that tastes layered and alive.
- Add the lemon juice at the very end, not during cooking, or it loses its brightness.
03 -
- Rinse the lentils until the water runs clear, it keeps the soup from turning murky.
- Taste before you serve and adjust the lemon, salt, and pepper, those final tweaks are what make it yours.