Savory Red Lentil Soup Recipe

Name: Savory Red Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups red lentils; 6 cups water to boil lentils; leftover non-cruciferous vegetables for stock (no broccoli, cabbage or kale for example) but whatever you have on hand- I like carrot, parsnips, leek tops and garlic and onions skins left on and cu…; olive oil for saute:; 1 medium carrot; 1 small onion; 1 clove garlic; 1 tsp. cumin; 1 tsp. freshly ground black pepper; 1 -2 Tbsp. cilantro

Servings: persons

2 cups red lentils
6 cups water to boil lentils
leftover non-cruciferous vegetables for stock (no broccoli, cabbage or kale for example) but whatever you have on hand- I like carrot, parsnips, leek tops and garlic and onions skins left on and cut roughly into quarters, celery, etc. It worked great with fresh fennel and lots of bay leaves (10 is not too many)
olive oil for saute:
1 medium carrot
1 small onion
1 clove garlic
1 tsp. cumin
1 tsp. freshly ground black pepper
1 -2 Tbsp. cilantro

1
Use 3 burners for the fastest preparation:
2
one for stock making
3
one for lentil cooking
4
one for cast iron skillet sauteing of onions, carrots and garlic, then herbs and spices
5
Cook the vegetable broth for an hour on low simmer and covered once it boils.
6
Meanwhile, cook your lentils, which will be done in less than a half hour in many cases, especially if soaked previously.
7
Finally, saute your onion, garlic and carrots until smelling carmelized and fragrant. I use a minimal amount of vegetables to add just touches of color and occasional bites of intense flavor to this brothy light and colorful soup.
8
Transfer the sauteed vegetables into the cooked lentils.
9
Strain your stock into the cooked lentils maybe leaving a little leftover to clean up the savory oils on your skillet before pouring in.
10
Salt to taste. Add a few more torn cilantro leaves on top. Stir the lentils into the lighter broth before serving.

472

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups red lentils, 6 cups water to boil lentils, leftover non-cruciferous vegetables for stock (no broccoli, cabbage or kale for example) but whatever you have on hand- I like carrot, parsnips, leek tops and garlic and onions skins left on and cut roughly into quarters, celery, etc. It worked great with fresh fennel and lots of bay leaves (10 is not too many), olive oil for saute:, and more.

Yes, Savory Red Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Savory Red Lentil Soup

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