Red lentil soup with carrots
This red lentil soup features a medley of vegetables like carrots and celery, complemented by aromatic spices and a fresh spearmint touch. It's a nutritious, easy-to-make dish perfect for a cozy meal.
Cook time 37 min
Prep time 15 min
Ingredients:
1 onion1 cup carrots
1 stalk celery
2 garlic cloves
1 lemon
2 tbsp spearmint
1 tbsp olive oil
1 tsp ground cumin
1.50 cups canned tomatoes
1 tsp spearmint
4 cups lentils
2 cups water
Red lentil soup is a fragrant and flavorful dish that brings together a delightful medley of vegetables and spices. This wholesome soup, featuring red lentils, carrots, celery, and a hint of spearmint, is not only nutritious but also easy to prepare. Perfect for a cozy meal, this recipe is sure to warm your heart and soul.
Instructions:
- Finely chop the onion.
- Dice the carrots and celery.
- Mince the garlic cloves.
- Juice the lemon and set aside the juice.
- Chop the fresh spearmint leaves.
- In a large pot, heat the 1 tbsp of olive oil over medium heat.
- Add the chopped onion, and sauté for about 3-4 minutes, until the onion begins to turn translucent.
- Add diced carrots and celery to the pot, and sauté for another 5 minutes, stirring occasionally.
- Add the minced garlic and continue to sauté for an additional 1-2 minutes until fragrant.
- Stir in 1 tsp of ground cumin and cook for about 30 seconds until it becomes aromatic.
- Add the crushed canned tomatoes to the pot and stir to combine.
- Pour in the rinsed and drained red lentils and give it a good mix.
- Add the 2 cups of water to the pot and stir to integrate all ingredients.
- Bring the mixture to a boil. Once boiling, reduce the heat to a simmer.
- Cover the pot and let the soup simmer for about 25-30 minutes, stirring occasionally, until the lentils are tender and the soup has thickened.
- Once the lentils are cooked and tender, stir in the fresh spearmint and dried spearmint.
- Add lemon juice to taste, starting with half of the juiced lemon and adding more as desired.
- Season the soup with salt and pepper to taste.
- Adjust the consistency if needed by adding more water or allowing it to simmer longer for a thicker soup.
- Serve hot, garnishing with any additional fresh spearmint or a squeeze of lemon if desired.
This Red lentil soup with carrots, celery, and spearmint is a deliciously nourishing dish that is easy to prepare. With its aromatic spices and vibrant flavors, it's perfect for any occasion. Try this recipe for a comforting soup that will delight your taste buds and provide a healthy meal option for your family.
Red lentil soup with carrots FAQ:
Simmer the soup for about 25-30 minutes until the lentils are tender and the soup has thickened. Stir occasionally to prevent sticking.
If you don't have fresh spearmint, you can use dried mint as a substitute. Start with a smaller amount (1 tsp) and adjust to taste, as dried herbs are more concentrated.
Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze the soup for up to 3 months; just let it cool completely before transferring it to freezer-safe containers.
If the soup is too thick, you can adjust the consistency by adding more water or vegetable broth until your desired texture is reached. Stir and simmer for a few minutes to integrate.
Yes, you can add other vegetables such as spinach, kale, or bell peppers for extra nutrition and flavor. Add them during the sautéing phase or with the lentils, depending on their cooking time.
Tips:
- Make sure to rinse the lentils thoroughly before cooking to remove any debris or dust.
- Chop the vegetables uniformly to ensure even cooking.
- You can adjust the amount of water to achieve your desired consistency. For a thicker soup, use less water.
- If fresh spearmint is not available, dried spearmint can be substituted, but use it sparingly as dried herbs are more concentrated.
- For added depth of flavor, consider sautéing the vegetables until they are slightly caramelized before adding the liquids.
- Lemon juice can be adjusted to taste for a more or less tangy soup.
Nutrition per serving
2 ServingsCalories 1460kcal
Protein 100g
Carbohydrates 270g
Fiber 50g
Sugar 20g
Fat 12g
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