Description
This creamy red lentil soup is a hearty and flavorful Middle Eastern-inspired vegan dish, perfect for a nutritious and comforting meal. It features tender red lentils cooked with aromatic spices, vegetables, and a touch of coconut milk for a rich, creamy texture without dairy. Easy to prepare on the stovetop, this soup is both healthy and satisfying.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
Main Ingredients
- 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
Optional Ingredients
- 1/2 cup full-fat coconut milk or heavy cream (optional for creaminess)
- lemon wedges and chopped cilantro for serving (optional)
Instructions
- Sauté Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for 5 to 7 minutes until softened and fragrant.
- Add Spices and Garlic: Stir in the minced garlic along with ground cumin, coriander, smoked paprika, and turmeric. Cook for an additional minute until the spices release their aroma.
- Combine Lentils and Liquids: Add the rinsed red lentils, canned diced tomatoes with their juice, and vegetable broth to the pot. Stir everything well to combine.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 20 to 25 minutes, or until the lentils and vegetables have softened completely.
- Blend to Desired Consistency: Remove the pot from heat. Use an immersion blender to puree the soup until smooth, or leave it slightly chunky based on your preference.
- Add Creaminess and Season: Stir in coconut milk or heavy cream if you want a creamier texture. Season the soup with salt and black pepper to taste.
- Serve: Ladle the soup into bowls, garnishing with lemon wedges and chopped cilantro if desired. Serve hot.
Notes
- This soup thickens as it cools; add extra vegetable broth when reheating to loosen the consistency.
- For a different flavor profile, substitute the spices with curry powder.
- Boost protein content by stirring in a handful of cooked quinoa or chickpeas before serving.
