Description
A hearty and nutritious golden lentil soup, perfect for chilly days, packed with vibrant flavors and a creamy consistency.
Ingredients
Scale
- 1 tbsp oil for frying (olive, canola, or vegetable oil)
- 1 large yellow onion, finely diced
- 3–5 cloves garlic, minced
- 1 inch fresh ginger, peeled and grated
- 2 medium carrots, diced
- 2 celery stalks, finely diced
- 2 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1.5 cups red lentils or yellow split lentils, rinsed thoroughly
- 6 cups vegetable broth
- 2 cups water (or more broth)
- 1 (14.5 ounce) can diced tomatoes, undrained (optional)
- 1 large lemon, juiced (2–3 tbsp)
- Salt and black pepper to taste
- Fresh cilantro or parsley, chopped (for garnish)
- Plain yogurt or sour cream (for garnish, optional)
- Extra virgin olive oil (for garnish, optional)
- Crusty bread or warm naan (for serving, optional)
- Red pepper flakes (for garnish, optional)
Instructions
- Finely dice the onion, carrots, and celery. Mince the garlic and grate the ginger. Rinse the lentils thoroughly under cold water until the water runs clear.
- In a large pot, heat the oil over medium heat. Add the diced onions and sauté for about 5-7 minutes until they become translucent. Stir in the carrots and celery, cooking for another 5-7 minutes until they soften slightly. Add the minced garlic and grated ginger into the pot, cooking for 1 additional minute until the aromas fill your kitchen.
- Push the vegetables to one side of the pot and introduce the spices to the cleared space. Add turmeric, cumin, coriander, smoked paprika, and cayenne, if desired. Toast these spices in the oil for 30-60 seconds until the fragrant aroma wafts up.
- Add the rinsed lentils to the pot, stirring to coat in the aromatic mixture. Pour in the vegetable broth and water, then add the diced tomatoes if using. Mix well to combine every ingredient harmoniously.
- Turn the heat up until the soup reaches a rolling boil. Reduce the heat to low, covering the pot partially. Allow the soup to simmer for 25-35 minutes, stirring occasionally, until the lentils become incredibly soft and the soup thickens. If you prefer a thinner texture, feel free to add more liquid.
- For a creamier consistency, use an immersion blender to blend a portion or all of the soup until it reaches your desired texture.
- Once the soup reaches your preferred consistency, remove it from the heat and season with salt and black pepper to taste. Stir in the fresh lemon juice.
- Ladle the steaming soup into bowls and garnish with fresh chopped cilantro or parsley, add a dollop of yogurt or sour cream, drizzle with extra virgin olive oil, and sprinkle red pepper flakes for an extra touch of heat if desired. Serve immediately with crusty bread or warm naan.
Notes
This soup is versatile; feel free to add diced bell peppers or zucchini, and enjoy with variations like chickpeas for added protein.
- Prep Time: 15
- Cook Time: 35
- Category: Main Course
- Method: Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 0mg
Keywords: golden lentil soup, hearty soup, vegan lentil soup, comfort food