Discover the warm, comforting embrace of "My Grandma's Red Lentil Soup," a dish that not only nourishes the body but also warms the soul. This delightful recipe is a cherished family favorite, packed with wholesome ingredients and bursting with flavor. In just 40 minutes, you can create a hearty soup that serves six, perfect for sharing with loved ones or enjoying as a cozy meal on a chilly day. With its vibrant colors and rich textures, this soup is sure to become a staple in your kitchen. Ready to dive into a bowl of nostalgia? Let’s get cooking!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Global
Serves: 6 servings
Ingredients
- 1 cup red lentils, rinsed
- 1 onion, chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh lemon juice for serving
Instructions
- Rinse the red lentils thoroughly under cold water until the water runs clear, then set aside to drain.
- Heat olive oil in a large pot over medium heat. Add chopped onions and sauté until they become translucent and soft, about 3-4 minutes.
- Add minced garlic and diced carrots to the pot, stirring continuously to prevent burning. Cook for an additional 2-3 minutes until the carrots begin to soften.
- Sprinkle cumin over the vegetables and stir to distribute the spice evenly, allowing it to bloom and release its aromatic flavors for about 30 seconds.
- Pour in the vegetable broth and add the rinsed red lentils. Stir to combine all ingredients thoroughly.
- Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Simmer for 20-25 minutes, stirring occasionally to prevent sticking.
- Check the lentils for tenderness. They should be soft and easily mashed when pressed against the side of the pot.
- Season with salt and pepper to taste, adjusting the seasoning as needed.
- If a smoother consistency is desired, use an immersion blender to partially or fully blend the soup.
- Serve hot in bowls, and finish with a squeeze of fresh lemon juice just before serving to brighten the flavors.
Tips
- Rinse Thoroughly: Make sure to rinse the red lentils well under cold water to remove any impurities and excess starch, which helps achieve a cleaner taste and better texture.
- Sauté for Flavor: Don’t skip the sautéing step! Cooking the onions, garlic, and carrots until they’re soft releases their natural sweetness and adds depth to the soup.
- Spice It Up: Feel free to adjust the amount of cumin according to your taste. You can also experiment with additional spices like smoked paprika or turmeric for a unique twist.
- Simmer Gently: Keep the heat low while simmering to allow the lentils to cook evenly without sticking to the bottom of the pot. Stir occasionally to ensure nothing burns.
- Blend for Creaminess: For a creamier texture, use an immersion blender to partially or fully blend the soup. This step is optional, but it can elevate the dish to a restaurant-quality level.
- Finish with Freshness: A squeeze of fresh lemon juice just before serving brightens the flavors and adds a refreshing zing. Don’t skip this step—it makes a world of difference!
- Storage: This soup stores well in the fridge for up to a week and can also be frozen for future meals. Just reheat gently on the stove when you’re ready to enjoy it again.
Nutrition Facts
Calories: 220kcal
Carbohydrates: 35g
Protein: 12g
Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
