Red lentils are one of the best pantry staples you can keep on hand. They cook in about 20 minutes, break down into a creamy, velvety soup without any blending, and absorb spices beautifully. This soup is warm, nourishing, and costs almost nothing to make.
Ingredients
- 1½ cups red lentils, rinsed
- 1 large onion, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 6 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 2 tbsp extra virgin olive oil
- 1 tsp cumin
- 1 tsp turmeric
- ½ tsp smoked paprika
- 1 tsp Redmond Real Salt
- ¼ tsp black pepper
- Juice of 1 lemon
- Fresh cilantro for garnish
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion and carrots. Cook for 5 to 6 minutes until softened.
- Add the garlic, cumin, turmeric, and smoked paprika. Stir for 1 minute until fragrant.
- Add the rinsed lentils, diced tomatoes, broth, salt, and pepper. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 to 25 minutes until the lentils are completely soft and falling apart.
- Stir well. The lentils will naturally break down and thicken the soup. For a smoother texture, use an immersion blender.
- Stir in the lemon juice and adjust seasoning. Serve topped with fresh cilantro and a drizzle of olive oil.
Notes
- The lemon juice at the end brightens the whole soup. Do not skip it.
- This soup thickens as it sits. Add a splash of broth or water when reheating.
- Try swapping the red lentils for French green lentils if you prefer a soup with more texture and bite.
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