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–+ servings
red lentil soup

Easy Red Lentil Soup

5 from 1 vote
Serves: 4 -6 servings
Prep Time: 5 minutes
Cooking Time: 40 minutes
Total Time: 45 minutes

Ingredients

  • 1 cup dry red lentils
  • 2 carrots, peeled and diced or sub 2 cups riced cauliflower
  • 4 cups low-sodium broth, I used vegetable
  • 2 cups water
  • 1 small white or yellow onion, finely diced
  • 2 tbsp olive oil
  • 2 cloves of garlic, minced or 1 tsp garlic powder
  • 2 tbsp tomato paste
  • 1 + 1/2 tsp crushed black pepper- add less for less of a kick
  • 1 tsp salt, or more to taste. Amount will vary depending on your veggie broth. Add less and adjust as needed
  • 3/4 tsp cumin
  • 2 tbsp fresh lemon juice

TOP WITH

  • Coconut milk; crushed crackers; fresh herbs; chili oil

Directions

  1. In a large pot, saute the chopped onion in olive oil for 3-4 minutes on medium/low heat. Add in the minced garlic, and toss together for an additional minute.
  2. Add in your spices, tomato paste, lentils and carrots/cauliflower rice if using, and stir together on medium heat to 1-2 minutes.
  3. Pour in your vegetable broth and water, cover the pot and bring it to a boil. Once boiling, reduce the flame to low and let the soup simmer for about 35 minutes.
  4. Stir the soup every 10 minutes, and taste along the way to adjust the seasoning. Towards the end, squeeze in about 2 tbsp of fresh lemon juice and mix together.
  5. The lentils break apart with the liquid, so blending is not necessary. If you want a creamier soup, you can use your immersion blender or let the soup cool and blend it in your blender.
  6. Top with your favorite toppings