Red Lentil Soup

Red lentil soup is simple, nourishing, and full of flavor. With gentle spices, a touch of garlic, and a squeeze of lemon, this soup comes together easily and can be enjoyed any day — whether as a light meal or shared with loved ones.

Ingredients:

• 1 cup red lentils, rinsed

• 2 tablespoons olive oil or ghee

• 1 small onion, finely chopped

• 3 cloves garlic, minced

• 1 medium carrot, diced (optional)

• 1 teaspoon ground cumin

• 1/2 teaspoon turmeric

• 1/2 teaspoon paprika (optional)

• 5 cups vegetable or chicken broth (or water)

• Salt and black pepper, to taste

• Juice of 1/2–1 lemon

• Fresh cilantro or parsley, chopped (for garnish)
  

Instructions:

Step 1: Sauté the aromatics
Heat the olive oil or ghee in a pot over medium heat. Add the chopped onion and cook until soft and translucent. Stir in garlic and cook for another 30 seconds, until fragrant.

Step 2: Toast the spices
Add the diced carrot (if using), cumin, turmeric, and paprika. Stir for about a minute to release the spices’ aroma.

Step 3: Simmer the lentils
Add the rinsed lentils and broth (or water) to the pot. Bring to a boil, then reduce the heat and let it simmer gently for 20–25 minutes, or until the lentils are soft and tender.

Step 4: Blend or leave rustic
For a smoother texture, use an immersion blender to partially blend the soup. Alternatively, leave it slightly chunky for a more rustic feel.

Step 5: Finish the soup
Season with salt, pepper, and a squeeze of lemon juice. Taste and adjust seasoning as needed.

Step 6: Serve
Ladle into bowls and garnish with fresh herbs. Serve alongside bread, rice, or enjoy on its own.

Tips:

• Add protein: Stir in cooked shredded chicken, beans, or chickpeas for a heartier version.

• Adjust consistency: Use more or less broth to make it thicker or lighter.

• Flavor boost: A drizzle of olive oil or a sprinkle of chili flakes just before serving adds depth.

• Storage: Keeps in the fridge for up to 3 days and freezes well for later.