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Red Lentil Soup

Name: Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Yield: 6 servings
Ingredients: 1 ½ cups Red lentils, rinsed; 2 tablespoons Olive oil; 1 Yellow onion, chopped; 2 Carrots, chopped; 2 Celery ribs, chopped; 3 Garlic cloves, minced; 2 teaspoons Ground cumin; 1 teaspoon Ground turmeric; 6 cups Water; 1 ½ teaspoons Kosher salt; 2 tablespoons Fresh lemon juice; to taste Fresh cilantro, chopped

Creamy without cream, thanks to red lentils.

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Prep10 min

Cook30 min

Serves6

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Red lentils melt into the broth as they cook, so the soup turns velvety with no blending required. Cumin, turmeric, and a squeeze of lemon keep it bright, and the fiber makes a bowl genuinely filling.

Ingredients

Set servings and the amounts update themselves. This is the only ingredient list on the page.

6 servings or type

1 ½ cups Red lentils, rinsed

2 tablespoons Olive oil

1 Yellow onion, chopped

2 Carrots, chopped

2 Celery ribs, chopped

3 Garlic cloves, minced

2 teaspoons Ground cumin

1 teaspoon Ground turmeric

6 cups Water

1 ½ teaspoons Kosher salt

2 tablespoons Fresh lemon juice

to taste Fresh cilantro, chopped

Steps

Heat the oil in a large pot over medium. Cook the onion, carrots, and celery 8 minutes until softened. Add the garlic, cumin, and turmeric; cook 1 minute until fragrant.
Add the lentils, water, and salt. Bring to a boil, then simmer 25 minutes, until the lentils have completely broken down and the soup is thick.
Stir in the lemon juice, adjust the salt, and serve with cilantro. Makes about 8 cups.

Tip: Red lentils, not green or brown. Only the red ones break down completely into that creamy texture.

Red Lentil Soup

Ingredients

Steps

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