Red Lentils Soup is a delicious, healthy, and protein-packed dish that has become a staple in kitchens worldwide. This vibrant soup, rich in flavor and nutrients, is both comforting and easy to prepare. Below, we will provide you with the best red lentil soup recipe along with variations, tips for preparation, and answers to common questions. Soup provides a satisfying and nutritious option for individuals of all dietary preferences.
Red Lentils Soup
Red Lentils Soup is a versatile and nutritious dish that can easily be incorporated into a healthy diet its combination of healthy ingredients and beneficial nutrients makes it an excellent choice for those looking for a comforting and healthy meal whether enjoyed as a warming meal in the winter or as a staple meal year-round.
Ingredients
Lentil Soup
For the sauce
Instructions
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In a large bowl or pot, heat 2 tablespoons of olive oil. Add the chopped onion and sauté until softened.
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Add the chopped carrots, minced garlic, and chopped red pepper. Stir well.
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Add the chopped tomatoes, paprika, thyme, turmeric, and ground pepper. mix thoroughly.
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Stir in the lentils and pour in 5 cups of water.
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After bringing to a boil, turn down the heat. Simmer for 20 minutes with a cover on, stirring now and then.
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After 20 minutes, season the soup with salt and a drizzle of olive oil. Mix well and keep warm.
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In a blender, combine fresh coriander, garlic cloves, walnuts, lemon juice, olive oil, salt, and pepper. Blend until smooth and creamy.
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Pour the lentil soup into bowls. Add a generous spoonful of the coriander-walnut sauce on top of each serving.
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Enjoy your flavorful and nutritious lentil soup.
Servings: 6 ServingCalories:279kcalTotal Fat:9gSaturated Fat: 2gCholesterol:2mgSodium:520mgPotassium:620mgTotal Carbohydrate:41gDietary Fiber: 6gSugars: 2gProtein:20gVitamin C: 22mgCalcium: 42mgIron: 2mg
Note
Note 1: For a spicier soup, add a pinch of cayenne pepper or a few dashes of your favorite hot sauce.
Note 2: You can add other vegetables like celery, zucchini, or spinach to the soup. Add this to the peppers or carrots.
Note 3: Using vegetable stock instead of water for a deeper taste.
Note 4: Remaining food can be stored in the refrigerator for a maximum of three days.
