Description
This comforting Red Lentil Soup is a warm, hearty dish that combines the rich flavors of sautéed vegetables, red lentils, and a hint of lemon. Perfect as a wholesome meal, it features a creamy texture balanced with a touch of spice from Aleppo pepper flakes, making it an ideal choice for a nourishing and satisfying soup.
Ingredients
Scale
Vegetables and Seasonings
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups finely chopped carrots (about 2 large carrots)
- 2 cups finely chopped yellow onion (about 1 large onion)
- 1 cup finely chopped red bell pepper (about 1 medium pepper)
- 1 teaspoon salt, divided
- 2 cloves garlic, minced
- 1 tablespoon tomato paste
- 1 teaspoon Aleppo pepper flakes
Main Ingredients
- 1 1/4 cup red lentils
- 1 quart chicken broth (or vegetable broth for vegetarian option)
- 1 cup water
Finishing Touches
- 1/4 cup heavy cream (or coconut cream for dairy-free option)
- Juice of one lemon
- Optional garnishes: additional cream, lemon slices, cilantro, Aleppo pepper flakes, black pepper
Instructions
- Sauté the Vegetables: Set a 6-quart Dutch oven or heavy-bottomed pot over medium-high heat. Add the olive oil, then the chopped carrots, onion, and red bell pepper. Season with 1/2 teaspoon salt and stir well. Cook, stirring frequently, until the vegetables are softened and slightly browned, about 10 to 12 minutes.
- Add Aromatics: Stir in the minced garlic, tomato paste, and Aleppo pepper flakes. Cook for about 1 minute to let the flavors meld.
- Cook the Lentils: Add the red lentils, chicken (or vegetable) broth, and 1 cup of water to the pot. Bring the mixture to a boil, then cover and reduce heat to low. Simmer gently, stirring occasionally, for 20 to 25 minutes until the lentils are tender and the carrots can be easily mashed against the pot’s side.
- Puree the Soup: Use an immersion blender to blend the soup to your desired consistency, whether smooth or slightly chunky.
- Finish the Soup: Stir in the heavy cream (or coconut cream) and lemon juice. Taste the soup and add additional salt if needed.
- Serve: Ladle the soup into bowls and serve hot, optionally accompanied by crusty bread and garnished with additional cream, lemon slices, cilantro, Aleppo pepper flakes, or black pepper according to preference.
Notes
- For a vegan version, substitute chicken broth with vegetable broth and use coconut cream instead of heavy cream.
- You can adjust the Aleppo pepper flakes to your preferred spice level or substitute with crushed red pepper flakes.
- If you prefer a thinner soup, add more broth or water during blending.
- This soup stores well in the fridge for up to 3 days and also freezes beautifully for up to 2 months.
- Serving this soup with crusty bread makes for a complete, satisfying meal.
