Description
This Creamy Red Lentil Soup is an easy, one-pot recipe that delivers a high-protein, fiber-packed meal perfect for any cozy night. Made with simple ingredients like red lentils, potatoes, and aromatic spices, this soup is blended to a smooth, velvety texture and brightened with fresh lemon and parsley for a nourishing and flavorful experience.
Ingredients
Scale
Vegetables and Aromatics
- 1 onion
- 1 carrot
- 1 rib celery
- 3 cloves garlic
- 2 medium potatoes, peeled and cut into small chunks
- 1 tablespoon parsley, chopped
- 1 lemon, cut into wedges
Spices and Condiments
- 1 teaspoon ground cumin (or dried oregano)
- 2 tablespoons tomato paste
- 1 teaspoon salt (more or less to taste)
- Black pepper to taste
Liquids and Legumes
- 2 tablespoons extra virgin olive oil
- 8 cups vegetable broth (add 4 cups at a time)
- 2 cups dried red lentils, rinsed (no soaking needed)
Instructions
- Sauté Veggies: Pulse the onion, carrot, celery, and garlic in a food processor until roughly chopped. Heat the olive oil in a large pot over medium heat, then add the chopped vegetables and cook for about 4 minutes until softened. Stir in the cumin and tomato paste and cook for an additional minute to release their aromas.
- Simmer: Add the peeled and diced potatoes, red lentils, and half of the vegetable broth (4 cups) to the pot. Season with salt and pepper. Gradually add the remaining 4 cups of vegetable broth as the soup cooks. Let the mixture simmer for 15–20 minutes, stirring occasionally, until the lentils become creamy and the potatoes are tender when pierced with a fork.
- Blend: Using an immersion blender, puree the soup in the pot until smooth and creamy. Alternatively, let the soup cool slightly and blend in batches using a countertop blender.
- Adjust and Serve: Taste the soup and adjust the seasoning as needed. If the soup is too thick, thin it with additional broth to your desired consistency. Serve hot with a squeeze of fresh lemon juice, a drizzle of chili oil if desired, and a sprinkle of chopped parsley.
Notes
- This soup is a quick, one-pot meal that takes about 30 minutes from start to finish.
- Red lentils do not require soaking, making this a fast, weeknight-friendly recipe.
- For extra flavor, you can top with chili oil or a dollop of yogurt before serving.
- This recipe serves 4 generously but can serve up to 6 with smaller portions.
Nutrition
- Serving Size: 1 bowl (approx. 1/4 of the recipe)
- Calories: 357 kcal
- Sugar: 4 g
- Sodium: 372 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 59 g
- Fiber: 23 g
- Protein: 20 g
- Cholesterol: 0 mg
