This Red Lentil Soup leaves you nourished on a whole new level. Full of protein & fiber, this soup is naturally anti-inflammatory, vegan & gluten-free.
- 1 tablespoon high-heat oil (Optional; or sub water)
- 1/2 yellow onion, diced
- 2 carrots, peeled and diced
- 3–5 cloves garlic, minced
- 1” piece ginger, peeled and grated
- 1 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper (Optional)
- 1 1/2 (280 g) cups dry red lentils
- 4 cups (945 ml) vegetable broth (homemade or store-bought)
- 2 cups (470 ml) filtered water
- 2 tablespoons fresh lemon juice (about 1 large lemon)
- Salt and black pepper, to taste
- Optional toppings: fresh cilantro, coconut yogurt, olive oil, etc.
- Bring a large pot to medium-high heat and add 1 tablespoon of oil or 1/4 cup of water. Once the oil is warm, add the onion and sauté for 3 to 5 minutes, until translucent.
- Add the diced carrots, garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, optional cayenne, and a pinch of salt and pepper. Cook for 1 minute more.
- Place the red lentils in a fine mesh strainer and give them a quick rinse, then add them to the pot along with the vegetable broth and water. Turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, 15 to 18 minutes.
- Use an immersion blender to puree the soup to your liking, or transfer around half of the soup to a blender with a vent and puree until smooth; return to the pot and mix well. Stir in the lemon juice, then add any additional salt and pepper to taste, if necessary.
- Serve warm; leftovers will keep at room temperature for up to 5 days, or can be frozen for up to 2 months.
- Feel free to add in any extra vegetables here like chopped sweet potato, cauliflower, kale, spinach, etc – almost anything goes! If the soup is too thick for your liking, simply top it off with a little more water or vegetable broth.
- This recipe will only work with split red lentils, not brown lentils or french lentils. The latter varieties do not get as soft and creamy.