Melissa Clark’s Red Lentil Soup
Ingredients
Main Ingredients:
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
½ tsp salt, or to taste
¼ tsp black pepper
Pinch of chili powder or cayenne pepper
1 cup red lentils, rinsed
1 large carrot, peeled and diced
1 quart vegetable broth (or chicken broth for non-vegan option)
2 cups waterJuice of ½ lemon, more to taste
3 tbsp fresh cilantro, chopped
Optional Garnishes:
Extra olive oil for drizzlingAdditional chili powder for heatYogurt or coconut milk for creaminess
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sautéing until golden (about 4 minutes).
Toast Spices:
Stir in tomato paste, cumin, salt, black pepper, and chili powder. Cook for 2 minutes, allowing flavors to deepen.
Simmer the Soup: Add red lentils, carrot, broth, and water. Bring to a boil, then reduce heat to low. Cover partially and let simmer for 30 minutes, until lentils are soft.
Blend for Texture: Using an immersion blender, puree half the soup to achieve a creamy yet slightly chunky consistency. Alternatively, transfer half to a blender and return it to the pot.
Add Finishing Touches: Stir in lemon juice and fresh cilantro. Adjust seasoning if needed.
Serve & Enjoy: Ladle into bowls, drizzle with olive oil, and sprinkle with extra chili powder or yogurt for added flavor.
Notes
- Spicier Option: Add extra cayenne or a teaspoon of harissa.
- Creamier Texture: Stir in coconut milk or Greek yogurt.
- Protein Boost: Mix in chickpeas, diced chicken, or quinoa.
- Make-Ahead Tip: This soup stores well in the fridge for up to 5 days and freezes for up to 3 months.