Red lentil soup
Prep Time:
10 minutes
Cook Time:
30 minutes
Serves:
6 Servings
Serving Size:
1 1/4 cup (310 mL)
Lunch
Red lentils cook much faster than other varieties of the legume family making them the perfect plant-based protein to add to soups and stews.
Ingredients
- 2 tbsp (30 mL) canola oil
- 1 medium onion, diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 tsp (5 mL) cumin
- 2 cloves garlic, minced
- 1½ tsp (7 mL) ground turmeric
- 2 cups (500 mL) vegetable broth
- 4 cups (1 L) water
- 1½ cups (375 mL) red lentils, rinsed, drained
- 3 sprigs fresh thyme leaves
- 2 bay leaves
- Juice of 1 lemon
- ¼ cup (60 mL) crumbled feta cheese
- ¼ cup (60 mL) chopped fresh Italian parsley
Instructions
- In large pot heat oil over medium heat. Add carrots, onion, and celery; cook for 5 minutes, stirring frequently. Stir in garlic, cumin and turmeric; cook for 1 minute, stirring, until fragrant.
- Add broth, water, bay leaves, thyme and lentils. Cover and bring to a boil over high heat. Reduce heat to medium-low and simmer until lentils are very tender, about 20 to 25 minutes. Remove bay leaves.
- Remove from heat and purée half of the soup using either a blender or immersion blender.
- Add back in the puréed half of the soup. Stir in lemon juice. Ladle soup into bowls and top with feta cheese and parsley.
Recipe Video
| Amount | % Daily Value | ||
|---|---|---|---|
| Calories 250 | |||
| Fat 7 g | 9 % | ||
| Saturated 1.5 g + Trans 0 g | 8 % | ||
| Cholesterol 5 mg | |||
| Sodium 310 mg | 18 % | ||
| Carbohydrate 35 g | |||
| Fibre 8 g | 29 % | ||
| Sugars 4 g | |||
| Protein 15 g | |||
