Spiced red lentil and vegetable soup is a creamy, protein-packed dish simmered with carrots, celery and cumin. Ready in 30 minutes and freezes beautifully.
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Spiced Red Lentil and Vegetable Soup
Description
Spiced red lentil and vegetable soup is a creamy, protein-packed dish simmered with carrots, celery and cumin. Ready in 30 minutes and freezes beautifully.
Ingredients
Instructions
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SAUTÉ VEGETABLES
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Heat olive oil in a large pot over medium heat.
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Add onion, carrots and celery. Sauté for 5 minutes until softened.
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Stir in garlic, cumin, coriander and turmeric. Cook for 1 minute until fragrant.
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SIMMER LENTILS
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Add rinsed lentils, diced tomatoes, vegetable broth and bay leaf.
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Bring to a boil, then reduce the heat to low. Simmer uncovered for 20 minutes, stirring occasionally.
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Optional:
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BLEND
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Remove bay leaf. For a creamier texture, blend half the soup with an immersion blender.
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Stir in lemon juice. Season with salt and pepper.
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Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 220kcal
- % Daily Value *
- Total Fat 2g4%
- Cholesterol 0mg
- Sodium 450mg19%
- Total Carbohydrate 38g13%
- Dietary Fiber 10g40%
- Sugars 6g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
HELPFUL TOOLS:
Large pot, wooden spoon, immersion blender (optional)
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Frequently Asked Questions: Spiced Red Lentil and Vegetable Soup
1. I don't have red lentils. Can I use a different type of lentil?
Yes, but the cooking time and final texture will change. Brown or green lentils hold their shape better but require a longer cooking time (closer to 40-45 minutes). Red lentils are preferred for this recipe because they break down completely, creating the signature creamy and smooth texture without needing to blend the soup.
2. How can I make this soup creamier without using cream?
The red lentils naturally thicken and creamify the soup as they cook. For an even creamier consistency, you can use an immersion blender to briefly pulse the soup a few times once the lentils are very soft. This will create a thicker, more uniform broth while still leaving some vegetable chunks for texture.
3. My soup is too thick. How do I thin it out?
This is common as the soup sits and the lentils continue to absorb liquid. Simply thin it to your desired consistency by stirring in additional vegetable broth or water when you reheat it. Add the liquid gradually until you reach the perfect texture.
4. Can I make this soup in a slow cooker or Instant Pot?
Absolutely. For a slow cooker, sauté the onions, carrots, and celery with the spices first for the best flavor, then transfer everything (except the lemon juice and cilantro) to the pot and cook on low for 6-8 hours or high for 3-4 hours. For an Instant Pot, use the sauté function for the vegetables and spices, then add the remaining ingredients and pressure cook on high for 10 minutes, allowing for a natural pressure release for 5 minutes before quick releasing the rest.
5. Is this soup freezer-friendly?
Yes, it is an excellent candidate for freezing. Allow the soup to cool completely before portioning it into airtight containers or freezer bags, leaving some space for expansion. It can be frozen for up to 3 months. Thaw overnight in the refrigerator and reheat on the stovetop, adding a little broth or water if it has thickened.
6. The soup tastes a bit flat. What can I do to add more flavor?
The most common fix is to season properly with salt at the end. If it's still lacking depth, try adding a squeeze of fresh lemon juice to brighten the flavors. A dash of acid, as lemon or a teaspoon of vinegar, can make all the difference. You can also adjust the spices, adding a pinch more cumin or a light sprinkle of cayenne pepper for heat.
7. Can I add other vegetables to this soup?
Definitely! This soup is very adaptable. Diced sweet potatoes, butternut squash, cauliflower florets, or spinach would all be excellent additions. For leafy greens like spinach or kale, stir them in during the last 5 minutes of cooking so they wilt.
8. Is this soup considered vegan and gluten-free?
Yes, as long as you use certified gluten-free vegetable broth (some brands may contain traces of gluten), this soup is naturally both vegan and gluten-free. It is packed with plant-based protein from the lentils, making it a nutritious and inclusive meal option.
9. How long will this soup last in the refrigerator?
Stored in an airtight container, the soup will keep well in the refrigerator for 4 to 5 days. The flavors often meld and improve the next day, making it a fantastic make-ahead meal.
10. What can I serve with this soup to make it a complete meal?
For a heartier meal, serve the soup with a side of crusty whole-grain bread for dipping or a simple side salad. A dollop of plain yogurt or a sprinkle of feta cheese (if you don't need it to be vegan) also adds a lovely creamy and tangy contrast.
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