Lentil Soup

Ingredients (~4 servings)

• 1/2 medium yellow onion
• 1 celery stalk
• 1 large carrot
• 1/2 yellow squash
• 2-3 garlic cloves
• 1 Tbsp olive oil
• 1/2 cup red lentils, rinsed
• 4 cups water
• 1 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1 1/2 tsp ground cumin
• 1 1/2 tsp black pepper
• 1 1/2 tsp salt
• 1/2 tsp red pepper flakes

For Garnish

• Fresh parsley, chopped
• Fresh lemon wedges
• Pita chips

Sauté the Vegetables

First, prep your vegetables. Dice the yellow onion, carrot, celery, and squash into roughly equal-sized pieces. Mince the garlic.

Place a large pot or Dutch oven on high heat for two minutes. Drop the heat to medium, then add the olive oil.

Add the onions and sauté until they begin to brown, which takes ~8-10 minutes.

Add the minced garlic and sauté for one minute more until fragrant.

Finally, add the diced carrots, celery, and squash. Sauté everything together for an additional ~5 minutes to soften.

Simmer and Blend the Soup

Add the rinsed red lentils and 4 cups of water to the pot. Raise the heat to high until the soup begins to boil.

Once it boils, drop the heat to a low simmer, cover the pot, and let it cook for ~30 minutes, or until the lentils have broken down.

Uncover the pot and stir in the coriander, turmeric, cumin, black pepper, and salt.

Use an immersion blender to blend the soup to a slightly chunky consistency. If you use a regular blender, work in batches and pulse the blender so you don’t over-blend it into a completely smooth puree.

Serve the soup hot, garnished with fresh parsley, a sprinkle of red pepper flakes, and a very important squeeze of fresh lemon juice.

Lentil Soup

Red lentils are the key to this soup; they completely fall apart when cooked, creating a thick, creamy-textured soup without any dairy. Sautéing the onion, garlic, carrot, celery, and squash first builds a sweet, aromatic base. The soup is finished with an immersion blender to get a perfect, slightly chunky consistency.

prep time:15 minutes mins

cook time:45 minutes mins

total time:1 hour hr

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Ingredients

• ▢ 1/2 medium yellow onion
• ▢ 1 celery stalk
• ▢ 1 large carrot
• ▢ 1/2 yellow squash
• ▢ 2-3 garlic cloves
• ▢ 1 Tbsp olive oil
• ▢ 1/2 cup red lentils rinsed
• ▢ 4 cups water
• ▢ 1 1/2 tsp ground coriander
• ▢ 1/2 tsp turmeric
• ▢ 1 1/2 tsp ground cumin
• ▢ 1 1/2 tsp black pepper
• ▢ 1 1/2 tsp salt
• ▢ 1/2 tsp red pepper flakes

For Garnish

• ▢ Fresh parsley chopped
• ▢ Fresh lemon wedges
• ▢ Pita chips

Instructions

• Dice onion, carrot, celery, and squash. Mince garlic.
• Heat pot on medium, add olive oil.
• Sauté onions until brown, about 8-10 minutes.
• Add garlic, cook 1 minute.
• Add remaining vegetables, sauté 5 minutes.
• Add lentils and water, bring to boil.
• Reduce heat, simmer covered 30 minutes.
• Stir in spices.
• Blend with immersion blender until slightly chunky.
• Garnish with parsley, red pepper flakes, and lemon juice.
• Serve hot.

Notes

Use immersion blender for best texture. Fresh lemon juice is crucial for flavor.

Did you make this recipe?Let me know how you liked it below!