This pink lentil soup recipe is cozy, flavorful, and shiny with lemon. Simple to make with easy elements, it is a scrumptious, wholesome one-pot meal.
This pink lentil soup recipe is strictly what I’m craving nowadays. It’s cozy and warming, however nourishing too. Blended pink lentils thicken the broth (no cream right here!) and provides every bowl a lift of plant-based protein. Fragrant veggies and cumin add earthy depth of taste. This pink lentil soup is wholesome and scrumptious.
The recipe is impressed by Turkish pink lentil soup, which is one among my favourite dishes to order at Center Japanese eating places. In contrast to lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow shade and shiny, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This pink lentil soup is straightforward to make with fundamental pantry elements. Easy, filling, and flavorful, it’s an amazing recipe to have in your again pocket at the moment of yr. I hope you adore it as a lot as I do!
Crimson Lentil Soup Substances
Right here’s what you’ll have to make this pink lentil soup recipe:
- Crimson lentils, after all! The pink lentils collapse as they cook dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils won’t work right here. When you have these, go try this lentil soup recipe as a substitute!
- Onion, garlic, carrot, and celery – These fragrant veggies create the soup’s flavorful base.
- Yukon Gold potato – For texture.
- Floor cumin – For earthy depth of taste.
- Cayenne pepper – For warmth. Skip it in case you’re delicate to spice, or substitute a pinch of delicate chili powder.
- Vegetable broth and water – You’ll want 5 to six cups of liquid to make this soup recipe. The precise quantity will rely upon how a lot liquid your lentils soak up. I name for 4 cups broth and 1 to 2 cups water as a result of most store-bought inventory is available in 4-cup packing containers. When you have additional inventory available, or in case you’re utilizing do-it-yourself vegetable broth, be at liberty to interchange the water with further broth.
- Recent lemon juice – It offers the soup a scrumptious shiny end.
- Further-virgin olive oil – It provides pretty richness. Use some within the soup, and serve it with one other drizzle of oil on prime.
- Recent parsley – For garnish. You possibly can technically skip it, however I like the freshness it provides to this straightforward soup. Recent cilantro could be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements under.
The best way to Make Crimson Lentil Soup
This pink lentil soup recipe has three easy steps:
- Sauté
- Simmer
- Mix
Begin by sautéing the aromatics. Warmth the olive oil in a big pot over medium warmth. Add the onion, carrot, and celery and cook dinner till delicate, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and cook dinner for an additional minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Carry to a simmer and cook dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this pink lentil soup recipe is simply partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining complete potatoes and different veggies will go away a little bit of texture.
An immersion blender is ideal for this, however you can use an upright blender too. In case you’re going that route, switch a lot of the soup to a blender and mix till easy. Then, add it again to the pot with the remaining chunky soup.
Lastly, season and serve. Stir within the lemon juice and season to style with salt and pepper. Serve topped with a drizzle of olive oil and recent parsley.
Get pleasure from!
Recipe Ideas
- Cease mixing earlier than it’s completely easy. I wish to mix a few of the lentils and potatoes on this soup to make the broth thick and creamy. However I don’t completely puree it—leaving some chunks offers the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I checklist a spread of water on this recipe. You might want much less or extra relying on how a lot water your lentils soak up. Begin on the low finish and keep there for a thick pink lentil soup. Add extra water for a thinner one. The ultimate texture is as much as you!
- Make it your individual. I like this recipe as written, however it’s versatile. Be happy to make it your individual! Attempt changing the cumin with floor coriander or paprika, or experiment with candy potato as a substitute of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder shade and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its shiny, tangy taste takes this recipe excessive.
What to Serve with Crimson Lentil Soup
I like to serve this pink lentil soup with crusty bread and a easy salad. Any of those salad recipes would pair properly with it:
Storage and Reheating
Leftovers hold effectively in an hermetic container within the fridge for as much as 4 days. You can even freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you could have to stir in somewhat water to skinny it once you reheat.
Extra Favourite Soup Recipes
In case you love this pink lentil soup, attempt one among these simple soup recipes subsequent:
Crimson Lentil Soup
Serves 6
This pink lentil soup recipe is flavorful, comforting, and simple to make! Easy elements like pink lentils, onions, cumin, and lemon juice give it a stunning creamy texture and shiny, earthy taste. Leftovers freeze effectively! Vegan and gluten-free.
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Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrot, celery, salt, and several other grinds of pepper. Prepare dinner, stirring often, for 8 minutes, or till the greens are delicate.
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Stir within the potato, garlic, cumin, and cayenne and cook dinner, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for half-hour, or till the lentils and potatoes are delicate.
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Take away from the warmth and use an immersion blender to mix till principally easy. (Alternatively, mix the soup in an upright blender.) If the soup is just too thick, add the remaining 1 cup water.
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Add the lemon juice and season to style with extra salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped recent parsley.
