Hearty Vegetable Red Lentil Soup

$- 1 cup red lentils, rinsed - 2 tablespoons olive oil - 1 medium onion, chopped - 2 carrots, diced - 2 celery stalks, diced - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes - 4 cups vegetable broth - 1 cup spinach, chopped - Salt and pepper to taste Red lentils are the heart of this soup. They cook fast and add protein. Olive oil gives a rich flavor and helps cook the veggies. You can use onion, carrots, and celery for a tasty base. Garlic adds depth to each spoonful, making it more aromatic. Diced tomatoes bring sweetness and acidity, balancing the flavors. Vegetable broth makes the soup hearty and full of nutrients. Lastly, spinach adds a fresh touch and vibrant color. - 1 teaspoon ground cumin - 1 teaspoon ground coriander - 1/2 teaspoon smoked paprika For seasoning, I love using ground cumin and coriander. They give warmth and complexity to the soup. Smoked paprika adds a hint of smokiness, making each bite exciting. Together, these flavors create a comforting and rich taste that makes this soup special. - Fresh cilantro or parsley - Olive oil drizzle Garnishes can take your soup to the next level. Fresh cilantro or parsley adds a pop of color and freshness. A drizzle of olive oil right before serving enhances the flavor profile. These small touches make the soup look beautiful and appetizing. {{ingredient_image_1}} Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Once the oil is hot, add one chopped onion, two diced carrots, and two diced celery stalks. Sauté these vegetables for about 5 to 7 minutes. You want them to soften and become fragrant. Next, stir in 3 minced garlic cloves along with 1 teaspoon of ground cumin, 1 teaspoon of ground coriander, and 1/2 teaspoon of smoked paprika. Cook this mixture for another 2 minutes. The spices will bloom and fill your kitchen with a warm aroma. Now, it’s time to add the main ingredients. Pour in 1 cup of rinsed red lentils and one 14-ounce can of diced tomatoes, juice included. Give everything a good stir to combine. Pour in 4 cups of vegetable broth. Bring this mix to a boil. Once boiling, lower the heat to a simmer. Cover the pot and let it cook for about 25 to 30 minutes. The lentils should become tender and flavorful during this time. After the lentils are soft, add 1 cup of chopped spinach to the pot. Stir it in and cook for an additional 5 minutes. This will add color and nutrients to your soup. Finally, season the soup with salt and pepper to taste. Adjust it to your liking. Once you’ve added the final seasonings, your hearty vegetable red lentil soup is ready to serve! Adjusting spices You can change the spice levels to fit your taste. Start with the cumin, coriander, and smoked paprika. If you want more heat, add a pinch of chili powder or cayenne pepper. Taste as you go. This helps you find the perfect balance of flavors. Balancing acidity with tomatoes Tomatoes bring a nice acidity to the soup. If it feels too tangy, add a pinch of sugar. This helps tone down the sharpness. You can also add a splash of lemon juice for a bright finish. Importance of sautéing Sautéing the onion, carrots, and celery first builds a rich flavor base. This step warms the oil and releases the natural sugars in the veggies. Cook them until they soften. This usually takes about 5-7 minutes. Managing simmer time for tenderness Cooking the lentils at a low simmer is key. This gentle heat helps them break down and become tender. Check the soup after 25 minutes. If the lentils are not soft, give them a few more minutes. Ideal serving temperature Serve the soup warm, but not boiling hot. This keeps the flavors fresh and allows you to enjoy each bite. Let it cool slightly before serving. Complementary sides Pair the soup with crusty bread or a fresh salad. These sides add crunch and make the meal more filling. You can also serve it with a dollop of yogurt for creaminess, if you like. Pro Tips Soak Your Lentils: For a creamier texture, soak the red lentils for 30 minutes before cooking. This can also help reduce cooking time. Add a Kick: If you like a bit of heat, consider adding a pinch of red pepper flakes or a diced jalapeño when cooking the vegetables. Herb Variations: Feel free to experiment with herbs! Fresh thyme or dill can add a unique flavor profile to your soup. Batch Cooking: This soup freezes well. Make a double batch and store the extra in airtight containers for a quick meal later. {{image_2}} You can mix up the vegetables in this soup. Try adding: - Sweet potatoes for a sweet touch. - Zucchini for extra moisture. - Bell peppers for a colorful crunch. Feel free to use different broth, too. If you don’t have vegetable broth, use water or chicken broth. Both work well and add flavor. To spice things up, you can add heat. A pinch of red pepper flakes gives a nice kick. If you like it milder, stick with the spices in the recipe. Herbs also boost the taste. Fresh thyme or rosemary can add depth. You can add them while cooking or sprinkle them on top before serving. This soup is naturally vegan and gluten-free. It fits many diets without any changes. You can also make it high in protein. Just add some cooked chicken or turkey for an easy boost. This soup is versatile, so you can tailor it to your taste and needs. Enjoy experimenting! To store your leftover soup, let it cool first. Pour the cooled soup into airtight containers. I recommend using glass or plastic containers with tight lids. This helps keep the soup fresh and tasty. For freezing soup, use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for the soup to expand as it freezes. When you are ready to eat, take the soup out of the freezer and put it in the fridge overnight to thaw. You can also thaw it in a pot over low heat. Stir often to make sure it heats evenly. In the fridge, your soup will last about 4 to 5 days. Keep an eye on it. If it starts to smell sour or looks off, it’s best to toss it. A good rule is to trust your senses. If it doesn’t look or smell right, don’t eat it! To make your soup creamier, you have a few options. First, blend a portion of the soup. Use an immersion blender or transfer some to a regular blender. Blend until smooth, then mix it back in. This will give a nice, velvety texture. You can also add coconut milk or cream. Stir in about half a cup at the end of cooking. This adds richness and a subtle sweetness. Lastly, you can use more lentils. Cook them longer to break down, which thickens the soup naturally. Yes, you can add meat to your Vegetable Red Lentil Soup. Chicken or turkey works great. Just cook the meat separately and add it to the soup. If using beef, brown it first in the pot before adding the veggies. This gives a deeper flavor. You can also use cooked sausage or ham. Slice it and stir it in during the last few minutes of cooking. This way, the meat warms through but stays juicy. Yes, this soup is very healthy. Red lentils are high in protein and fiber. They help you feel full and support digestion. The vegetables add vitamins and minerals, making it a great meal. Spinach is a superfood. It is rich in iron and vitamins A and C. Overall, this soup is packed with nutrients. It’s a satisfying dish that nourishes your body and soul. This blog post covered the key ingredients and steps for making Vegetable Red Lentil Soup. We explored how to prepare vegetables, enhance flavors, and perfect the recipe. I shared tips for variations, storage, and answered common questions. Remember, this soup is not just tasty; it’s healthy and flexible. You can adjust it to fit your needs. Enjoy making this simple soup, and let it warm your meals and your heart.$

Hearty Vegetable Red Lentil Soup

A nutritious and filling soup made with red lentils and a variety of vegetables.

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Prep Time 10

Cook Time 35

Total Time 45

Course Main Course

Cuisine Vegetarian

Servings 4

Calories 200 kcal

Ingredients

1 cup red lentils, rinsed
2 tablespoons olive oil
1 medium onion, chopped
2 medium carrots, diced
2 stalks celery, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
0.5 teaspoon smoked paprika
1 can (14 oz) diced tomatoes
4 cups vegetable broth
1 cup spinach, chopped
to taste salt and pepper
optional fresh cilantro or parsley for garnish

Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables soften.
Stir in the minced garlic, cumin, coriander, and smoked paprika. Cook for another 2 minutes until fragrant.
Add the rinsed red lentils and diced tomatoes (with their juice) to the pot. Stir everything together.
Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low, cover, and let it simmer for about 25-30 minutes or until the lentils are tender.
Once the lentils are cooked, stir in the chopped spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.
Remove from heat and let the soup cool slightly before serving.

Notes

Serve the soup in warm bowls, garnished with fresh cilantro or parsley, and drizzle a touch of olive oil on top for extra flavor.

Keyword healthy, lentils, soup, vegetable