Description
This red lentil soup is a quick and easy one-pot meal to make with simple ingredients like onion, bell peppers, carrots, and bright lemon. It’s a cozy vegetarian lunch or dinner that’s perfect for chilly days.
Ingredients
Units
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- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, seeded and diced
- 1 medium yellow or orange bell pepper, seeded and diced
- 1 heaping cup of diced carrots
- 3-4 garlic cloves, finely minced or pressed
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon paprika (sweet or smoked)
- 1/2 teaspoon kosher salt, or more to taste
- 1/8 teaspoon freshly ground black pepper
- 1/2 teaspoon dried rosemary (or thyme)
- 1/4 teaspoon red pepper flakes (optional)
- 1 tablespoon tomato paste
- 1 bay leaf
- 1 cup red lentils, rinsed thoroughly
- 4 cups vegetable broth
- 1 cup water
- 1 teaspoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/4 cup fresh chopped parsley
- Sliced green onions, for garnish
- Crumbled feta cheese, for garnish
Instructions
- In a large pot or Dutch oven, add the olive oil over medium high heat. Add the onion, bell peppers, and carrots. Cook, stirring often, until the veggies have softened, about 8 to 10 minutes.
- Add the garlic, oregano, cumin, paprika, salt, freshly ground black pepper, and rosemary (or thyme if using). Cook for 1 minute.
- Add the tomato paste and cook for 1 to 2 minutes, stirring often.
- Add the red lentils, vegetable broth, water, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let simmer for 20 minutes, or until the lentils are tender. Discard the bay leaf. (Red lentils will break down into a soft and creamy texture).
- Optional Step: If you want a creamier soup, blend the soup with an immersion blender directly in the pot, or transfer the soup in batches to a traditional blender. Blend to your desired consistently. I don’t usually blend the soup.
- Add the fresh lemon zest, lemon juice, and chopped parsley. Taste and adjust the salt if needed. Serve each bowl garnished with sliced green onions, crumbled feta cheese, or a dollop of Greek yogurt.
Notes
- Leftovers will keep in an airtight container in the fridge for up to 3 days. Let cool completely before storing.
- You can also freeze this soup in a freezer-safe bag or container for up to 3 months.
- The lentils will continue to absorb the broth and thicken as it sits in the fridge. You may need to thin it out with some water or vegetable broth when reheating it on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean