LENTIL SOUP RECIPE for a Vegetarian and Vegan Diet. Easy Red Lentils Recipe
Let me know in the comments if you enjoyed my Lentil Soup Recipe
RECIPE INGREDIENTS:
1 cup /180g Red lentils
2+1/2 Tablespoon Olive Oil
1 cup / 130g Onion – chopped
2 cups / 250g Carrots – chopped in small cubes – 2 medium size carrots
1 cup / 200g Yukon Gold Potatoes – 1 large or 2 small in size
2 Garlic cloves / 2 teaspoons approx.
3 Tablespoon / 42g Tomato Paste
4 Cups / 900ml Vegetable Broth (Low Sodium)
2+1/2 Cup / 575ml Water
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (OPTIONAL)
Salt to taste (I have added total 1+3/4 teaspoon of Pink Himalayan salt)
Lemon Juice to taste (I have added 1 teaspoon, I like it a bit sour but you do you)
INGREDIENTS FOR TEMPERING:
1+1/2 Tablespoon Olive Oil
1/2 Teaspoon Minced/Grated Garlic or to taste
1/4 to 1/2 Teaspoon Crushed Dried Chilies
1/2 Teaspoon Paprika (NOT SMOKED)
METHOD:
Thoroughly wash the red lentils until water runs clear. Then soak in water for 1 hour.
To a heated pot, add olive oil, chopped onion, carrots, 1/4 teaspoon salt and fry on medium heat until it’s lightly browned. Then add the garlic and fry on medium-low to medium heat (depending on the heat of your stove) for about 1 minute or until fragrant.
Add add ground cumin, cayenne, tomato paste and fry on medium heat for 1 to 2 minutes. Add the potatoes, soaked/strained red lentils, salt, vegetable broth, water and mix well. Bring to a boil and the reduce the heat to medium-low and cook for about 30 minutes or until the lentil and potatoes are cooked.
After 30 minutes, uncover to check if the lentils are cooked, if not cooked cover and cook for a bit longer. Turn off the heat and allow it to cool down before blending. Blend into a smooth puree and Add lemon juice and also taste for seasoning. Cover and set aside while we prepare the tempering.
TO PREPARE THE TEMPERING:
To a small pan, add olive oil, minced garlic, crushed dried chilies and then heat it up on low to medium-low heat. TURN OFF THE HEAT AS SOON AS the just begins garlic starts to sizzle (DO NOT DELAY) – this will prevent the garlic from burning.
NOTE: Be careful not to burn it. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
After turning off the heat add the paprika and mix quickly in the warm oil and add it to the soup.
Mix the tempering in the soup well and RIGHT AWAY COVER THE POT to seal in the flavours and let it rest for 4 to 5 minutes for the flavours to blend.
Serve hot with some toast and a side salad or just by itself. This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later.
IMPORTANT NOTES:
How to know if the lentils are soaked well? You should be able to cut a lentil piece with your nails, effortlessly. If not, then soak longer
Cooking time of the lentils depends on the quality of the lentils. Sometimes one batch of red lentils are drier than the others and may need more cooking time. SO ADJUST THE COOKING TIME ACCORDINGLY. It took me 30 minutes on my stove
Cut the carrots and potatoes in small cubes so that it can cook fast
Adding salt to the onion and carrots will release it’s moisture and help it cook faster so please don’t skip it
Every stove is different so regulate the heat as required. If at any point you notice the pan is getting over heated, then reduce the heat.
Regarding the tempering – Fry on LOW to MEDIUM-LOW heat, just until the garlic starts to sizzle. TURN OFF THE HEAT, AS SOON AS the garlic begins to sizzle (DO NOT DELAY) – this will prevent the garlic from burning. Then quickly mix the paprika in the warm oil and add it to the soup.
Be careful not to burn the ingredients. BURNT TEMPERING WILL MAKE THE SOUP BITTER.
After adding the tempering to the soup, RIGHT AWAY COVER THE POT to seal in the flavour and let it rest for 4 to 5 minutes for the flavours to blend
This is a perfect recipe for meal prep so you can make a big batch of it and freeze it in portions to consume later
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