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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
cook time:45 minutes
total time:1 hour
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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!