Red Lentil Soup

Red Lentil Soup - Comforting and flavourful combination of red lentils, vegetables, spices, herbs and lemon.

Lentil soup is recognized as highly nutritious as it is a good source of protein, dietary fiber and iron. This healthy and low fat soup is perfect for a cold winter's evening and also perfect for lunch as it is very comforting and filling which will keep you energized for the rest of the day.

Lentil soup includes vegetables such as carrots, zucchini, broccoli, celery, tomato, pumpkin and onion. Common flavorings are garlic, bay leaf, dried herbs and spices which makes this soup very comforting and flavourful. Indian lentil soup contains a variety of aromatic spices. In the Middle East, the addition of lemon juice gives a pungent tang and cuts the heaviness of the dish. In Egypt, the soup is commonly pureed before serving and is traditionally consumed in the winter.

These red lentils change their colour while cooking and turn into golden-yellow colour. They take very less time to cook. Half an hour is all it takes to go from kitchen to table.

The thing I love about this recipe is that it is very nutritious and cheap and also you don't have to pre-soak lentils. That makes it an even easier soup.

Serve: 2

Recipe Type: Soup

Prep Time: 10 minutes

Cooking Time: 20 minutes

Ingredients

1 tablespoon olive oil or butter

1 small onion, diced

1 tablespoon freshly grated ginger

1 medium sized tomato, pureed

1 large carrot, peeled and grated
6-7 florets broccoli, finely chopped or grated

1 celery stick, roughly chopped

1 cup red lentils (3 times washed)

4 cups water or vegetable stock

½ teaspoon cumin powder

½ teaspoon coriander powder

¼ teaspoon turmeric powder

¼ teaspoon garam masala

¼ tsp black paper powder

1 teaspoon dried mix herbs

1 tablespoon salt or as per taste

Small bunch coriander leaves, finely chopped

2 tablespoons lemon juice

Method:

Heat the oil in a saucepan over medium heat. Add onion, ginger and celery. Cook over a low-medium heat stirring occasionally, until the onions and celery are soft and translucent. It will take about 5 minutes.

Add tomato puree and mix well. Add turmeric, salt, cumin powder, coriander powder, black paper and cook for a further minute, stirring constantly.

Add the lentils, water or vegetable stock whatever you have and bring up to a boil.

Add grated carrots and broccoli and stir well.

Cover the pan and turn the heat down to low and let cook the lentil and vegetables on low heat for 15-20 minutes until the lentils and vegetables are very soft.

Check the consistency; it should be fairly thick. If you prefer you soup thinner then dilute with a little more water or stock and cook further.

Remove from the heat and add the lemon juice, sprinkle freshly chopped coriander leaves, garam masala, dried mix herbs and add over a little more salt if necessary.

Soup is ready. Pour the piping hot soup into the serving bowls. 

Serve with roasted corns or bread and sluuurp!!!😋

 

Recipe Notes:

If you prefer pureed soup then blend the soup in the pan using a hand blender or in a food processor until smooth then return the soup to the pan and reheat until just bubbling.

Leftover soup can be refrigerated for another day.