This warming red lentil soup is delicious and so simple to make. Serve it as a side dish with your favorite main or with a hearty salad.
I love a dish with a lot of flavor and this does not disappoint. The kitchen smells just amazing while this is simmering! This vegan and vegetarian dish is also gluten and dairy free.
What You’ll Need:
- red lentils
- carrots, onion and celery
- fresh ginger root and garlic
- olive oil
- spices (cumin, coriander, garam masala, curry powder, turmeric and salt)
- vegetable broth
- fresh herbs (parsley or cilantro)
Making the Recipe:
Your first step is to rinse the lentils in a mesh sieve under cold water. Them the water drain out while you chop the vegetables.
Dice the onion, celery and carrots. Grate the fresh ginger root on a micro plane, if you have one. Otherwise, mince it finely by hand. Mince the garlic (if using).
Add the oil to small dutch oven or a larger plan over medium high heat. When the oil is warm, add the vegetables and saute them until they are just tender.
Next, add in the minced ginger and garlic and give it a stir until it is fragrant. Turn the heat down to low and add in the spices. Stir them into the vegetable mixture for about 30 seconds until you smell the wonderful aromas.
Add the broth and lentils to the pot and bring it to a boil. Once the pot is boiling, simmer the soup for 15 minutes.
Top the soup with some chopped parsley or cilantro as a garnish before serving.
Red Lentil and Vegetable Soup
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: stovetop
- Diet: Gluten Free
Description
This warming red lentil soup is delicious and so simple to make. Serve it as a side dish with your favorite main or with a hearty salad.
Ingredients
- 1 1/2 cups red lentils, rinsed
- 1 medium onion, diced
- 3 carrots, diced
- 2 stalks of celery, diced
- 2 tsp. grated ginger
- 2 cloves garlic (optional)
- 1 Tbsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 tsp. garam masala
- 1 tsp. curry powder
- 1 tsp. ground turmeric
- 1 tsp. sea salt
- 6 cups vegetable broth
- Fresh parsley or cilantro, chopped (for garnish)
Instructions
- Rinse the lentils in a mesh sieve and set aside.
- Dice the onion, carrots and celery. Grate the ginger root and mince the garlic (if using).
- Heat the oil in a pot over medium heat. Add the carrots, celery and onion to the pot and sauté the vegetables until they are just tender. Add the grated ginger and garlic and stir them into the vegetable mixture, until fragrant.
- Turn the heat down to low. Add in the seasonings and stir to incorporate until you smell the aroma.
- Add the broth and the lentils. Bring the mixture to a boil and simmer for 15 minutes.
- While the soup simmers, chop the herbs. Top the soup with the herbs before serving.
Notes
- If you want this soup to be thicker, let it simmer for a few extra minutes.
- If you want to add some heat to this dish, add about 1/2 tsp. chili powder.