Red Lentil Soup
Sauteed veggies and Aleppo pepper flakes add rich and smokey flavor to this Red Lentil Soup recipe. Ready in 45 minutes, this creamy soup is a great vegetarian option for busy weeknights!
Servings: 8 people
Calories: 197kcal
Ingredients
- 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
- 1 1/4 cup red lentils
- 1 quart chicken or vegetable broth
- 1/4 cup heavy cream or coconut cream
- Juice of one lemon
- Optional garnishes: additional cream lemon slices, cilantro, aleppo pepper flakes, black pepper
Instructions
- Set a 6-quart Dutch oven or other heavy-bottomed pot over medium-high heat. Add the olive oil followed by the carrots, onion, and bell pepper. Season the vegetables with 1/2 teaspoon of salt and stir well. Continue to cook, stirring frequently, until the vegetables are softened and browned, about 10 to 12 minutes.
- Add the garlic, tomato paste, and Aleppo pepper flakes and cook for one minute.
- Stir in the red lentils, quart of broth, and 1 cup of water. Allow the mixture to reach a boil, then cover the pot and reduce the heat to low. Simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are very soft and the carrot can be easily smashed against the side of the pot.
- Use an immersion blender to puree the soup to your desired consistency.**
- Stir in the cream and the lemon juice. Taste and add salt as needed.
- Serve with crusty bread and desired toppings.
Nutrition
Calories: 197kcal | Carbohydrates: 26g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 772mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4821IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 3mg