Dive into the vibrant world of Middle Eastern cuisine with this incredibly easy and satisfying red lentil soup recipe. This vegan delight is packed with flavor, boasting a rich, earthy broth brimming with tender lentils and aromatic spices. Perfect for a cozy weeknight dinner or a light yet hearty lunch, this soup is surprisingly quick to prepare and requires minimal ingredients, making it ideal for even the busiest cooks. The vibrant color and warming spices will transport your taste buds to sun-drenched markets and bustling kitchens.
Beyond its simplicity, this recipe emphasizes fresh, high-quality ingredients to elevate the overall taste experience. From the fragrant cumin and turmeric to the bright squeeze of lemon juice, each element plays a crucial role in creating a truly memorable bowl of soup. Ready to experience the magic? Let's jump into the step-by-step instructions to create your own delicious bowl of red lentil soup.
Tools Needed
- Large stainless steel pot
- Immersion blender (or regular blender)
- Saucepan
Ingredients
- Red split lentils: 250 grams
- Carrots: 150 grams
- Brown or yellow onion: 1
- Plum tomato: 1
- Garlic cloves: 6
- Vegetable stock: 1.25 liters
- Cumin: 1.5 teaspoons
- Olive oil
- White vinegar: 3 tablespoons
- Salt: 1.5 teaspoons +
- Black pepper: 0.5 teaspoon
- Chili powder: 0.25 teaspoon (optional)
- Vermicelli noodles: 0.5 cup
- Coriander leaves
- Sliced red chili
- Sesame seeds
Step-by-Step Instructions
Step 1. Prepare Ingredients and Start Cooking
- Peel and chop carrots into large chunks.
- Chop onion into four pieces and peel.
- Slice tomato into quarters.
- Peel garlic cloves (set aside two for later).
- Add lentils, chopped vegetables (except 2 garlic cloves), and vegetable stock to the pot. Add cumin.
- Bring to a boil, then remove tomatoes and peel the skins.
Step 2. Simmer and Blend
- Reduce heat to medium and simmer for 45 minutes (or until carrots are easily split, adding 10 more minutes if necessary).
- Blend the soup until completely smooth using an immersion blender (or a regular blender carefully).
Step 3. Sauté Aromatics and Season
- In a saucepan, fry the remaining two garlic cloves in olive oil until bubbly. Add cumin, then white vinegar. Fry for a short time and add to the soup.
- Season with salt, black pepper, and chili powder (optional).
Step 4. Cook Noodles and Serve
- Fry vermicelli noodles in olive oil until golden. Add to soup and simmer with additional water until cooked.
- Adjust soup consistency with water as needed.
- Serve and garnish with coriander leaves, sliced chili, and sesame seeds.
Read more: Homemade Chicken Aloo Masala: A Traditional Indian Recipe
Tips
- Use stock instead of water for richer flavor. Crumble stock cubes to dissolve faster.
- Customize the vegetables to your preference.
- If using a regular blender, use caution with hot soup and keep the lid on.
Nutrition
- N/A
FAQs
1. Can I use different lentils?
While red lentils are best for this recipe due to their quick cooking time and creamy texture, you can experiment with brown or green lentils. Just note that they'll require a longer cooking time.
2. How can I make this soup spicier?
Add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to adjust the spice level to your preference. A chopped chili pepper would also add some heat.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
This simple yet flavorful red lentil soup is a testament to the magic of fresh ingredients and uncomplicated cooking. Enjoy the warmth and comfort of this delicious, vegan-friendly dish, perfect for any occasion. Now go forth and create your own bowl of Middle Eastern culinary sunshine!