Grandma's Red Lentil Soup
Enjoy a creamy, cozy red lentil soup made with red lentils, carrots, onions, and a warming, aromatic broth. A comforting soup just like Grandma used to make!
Servings: 6
Ingredients
- 12 oz red lentils 2 cups washed and cleaned
- 8 cups vegetable broth or chicken broth
- 2 oz carrot 1 medium (1/2 cup diced)
- 8 oz onion 1 large (1.5 cups chopped)
- 2 Tbsp tomato paste
- 1/4 cup parsley or cilantro (chopped)
- 1/4 cup olive oil
- 3 Tbsp lemon juice from 1 lemon
- 2 cloves garlic 1/2 Tbsp minced
- 1/2 Tbsp ground cumin
- 1/2 Tbsp ginger grated
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
Instructions
- Rinse the red lentils under cold water. Dice the carrot and onion, mince the garlic and ginger, and chop the parsley.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Stir in the ginger and garlic and sauté for 20 seconds.
- Incorporate the carrot and tomato paste and sauté for 2 more minutes. Add the lentils, vegetable broth, salt, cumin, chili powder, and black pepper and stir well.
- Bring to a boil, then lower the heat and cover the pot. Simmer for 20-25 minutes or until the lentils are tender and fully cooked.
- Blend a portion of the soup and add it back into the pot. Stir in lemon juice and chopped parsley.The red lentil soup is now ready to enjoy with a side of crusty bread.
Video
Notes
Storage: Store leftover soup in the fridge for up to 5 days. If it thickens too much in the fridge, stir in a little broth or water while you reheat it to reach your desired soup consistency. This soup also freezes well—portion it out and freeze for up to 3 months. To thaw, just move it to the fridge overnight and then reheat on the stovetop