Easy Red Lentil Soup

Red lentils cook faster than any other legume and melt into a silky, golden soup. One pot, pantry spices, dinner in 30 minutes.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp ground turmeric
• 1 1/2 cups red lentils, rinsed
• 5 cups vegetable broth
• 1 cup crushed tomatoes
• Salt and black pepper to taste
• Lemon wedges, to serve

Steps

1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots and cook 5 minutes until softened.
2. Stir in the garlic, cumin, and turmeric; cook 1 minute until fragrant.
3. Add the red lentils, vegetable broth, and crushed tomatoes. Bring to a boil.
4. Reduce heat and simmer 20–25 minutes, until the lentils are completely soft and falling apart.
5. Blend half the soup with an immersion blender for a creamy texture, leaving some texture.
6. Season with salt, pepper, and a squeeze of lemon. Serve hot.

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Not medical advice. Nutrition values are estimates. This recipe is for informational purposes only.