Red Lentil Soup with Lemon: Cozy, Creamy and Ready in 35 Minutes

As evenings turn cool, a pot of red lentil soup is one of the most comforting and economical meals you can make. Red lentils need no soaking, cook in about 20 minutes and break down into a naturally creamy texture without any cream. They also bring plant protein and fiber, which makes this soup filling.

Ingredients for 4 servings

• 1 cup (200 g) red lentils, rinsed until the water runs mostly clear
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• 1 tablespoon tomato paste
• 5 cups (1.2 liters) water or vegetable broth
• 1 teaspoon salt, plus more to taste
• Juice of 1/2 lemon
• Black pepper, and parsley or mint to serve

Steps

1. Warm the olive oil in a medium pot over medium heat. Add the onion and carrots and cook for 6 to 7 minutes until softened.
2. Add the garlic, cumin, turmeric and tomato paste. Stir for 1 minute until fragrant.
3. Add the rinsed lentils, water or broth and salt. Bring to a boil, then lower the heat and simmer partly covered for 20 minutes, stirring now and then, until the lentils are completely soft.
4. For a smooth soup, blend with an immersion blender; for a rustic one, blend only half of it. Add a little hot water if it is too thick.
5. Stir in the lemon juice, taste, and adjust salt and pepper. Serve hot with parsley or dried mint and a drizzle of olive oil.

Tips for the best soup

• Add the salt after the lentils soften if you prefer a very tender texture, though salting early is fine for red lentils.
• Lemon at the end brightens the flavor; do not boil it for long.
• The soup thickens as it rests. Thin it with hot water when reheating.
• Store in the fridge for up to 4 days or freeze for up to 3 months.
• Serve with warm flatbread or a spoon of plain yogurt for extra protein.

Who should be careful

Lentils are high in fiber and can cause gas if you are not used to them; increase portions gradually. People on potassium- or purine-restricted diets, or with kidney conditions, should ask their doctor or dietitian before eating legumes often.