As the weather turns colder, I rely on soups to keep me warm and nourished. This Red Lentil Soup is a simple way to put a meal on the table with very little effort. Lentils are an amazing plant based protein and easier to cook and digest than most legumes. There is no need to soak them and they cook up in less than 30 minutes.
Lentils are high in protein and fiber and contain many vitamins and minerals to strengthen your immune system. While there are many varieties, this recipe calls for red lentils which are very mild and fall apart during cooking, providing a nice thick texture to the soup.
This hearty soup appeals to kids so for a quick meal serve this for lunch or dinner with a side of pita and hummus.
Tip 1: To speed up all the chopping, I encourage you to invest in a mini prep food processor. It will take just seconds to chop up the veggies.
Tip 2: Pureeing half of the soup elevates the soup from just meh to wow in both texture and presentation.
- 2 tablespoons ghee or coconut oil
- 1 medium onion, finely chopped
- 1 leek, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, finely chopped
- 2 celery sticks, finely chopped
- 1 small sweet potato, chopped into small cubes
- 1 teaspoon cumin, ground
- 1 teaspoon salt
- 1 cup red lentils, rinsed and drained
- 5-6 cups water or vegetable stock
- stock cilantro for garnish
In a medium saucepan, heat the ghee or coconut oil.
On low heat, sauté the onion and leek until soft and fragrant, about 8 minutes.
Add garlic, carrot and celery and continue sautéing for 4 more minutes.
Add sweet potato, cumin and salt and cook for 2 more minutes.
Add lentils and stir to combine.
Add 5 cups water or stock and cook on simmer for about 30 minutes until lentils are falling apart and vegetables are soft. Add 1 more cup of water if the soup is too thick.
Transfer HALF of the soup to a blender and puree to smooth. Return the pureed soup to pot and stir.
Garnish in bowls with a bit of cilantro.