Description
A flavorful and comforting Red Lentil Soup made with sautéed onions, garlic, tomatoes, and warming spices, blended to a creamy texture and finished with fresh herbs and a garlic-cilantro oil drizzle. Served with fresh lemon juice and crispy pita chips or fried pita bites, this hearty soup is perfect for a nourishing meal.
Ingredients
Scale
Main Ingredients
- 4 tbsp olive oil, divided
- 1 small onion, finely chopped
- 6 cloves garlic, finely minced, divided
- 1 cup fresh tomato, minced
- 1 small jalapeno or serrano pepper, diced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons cumin powder
- 1 1/2 teaspoons coriander powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon curry powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- 1 cup red lentils
- 5 cups boiling water
- 1/4 cup dill, finely minced
- 1/2 cup cilantro, finely minced
- 1 tablespoon butter
For Topping
- Fresh lemon juice
- Pita chips or fried pita bites
- Fresh parsley
Instructions
- Sauté Base: Heat 2 tablespoons of olive oil in a large pan over medium heat. Add the finely chopped onions and sauté for 3-5 minutes until they are soft and almost golden. Stir in half of the minced garlic and cook for 30 seconds to release its aroma.
- Add Tomatoes and Spices: Incorporate the minced tomatoes, diced jalapeno, tomato paste, cumin, coriander, salt, curry powder, chili powder, and black pepper. Sauté this mixture for 2-3 minutes to let the flavors meld and the tomato paste slightly caramelize.
- Add Lentils and Water: Stir in the red lentils and 5 cups of boiling water. The soup will look watery initially, but it will thicken as it cooks. Cover the pan and simmer for 15 minutes, or until the lentils become tender and fully cooked. Add more water if needed to maintain desired consistency.
- Blend Soup: Remove the lid and use an immersion blender to blend half of the soup directly in the pot until half creamy. Alternatively, transfer half the soup to a blender and process for about 30 seconds, then return it to the pot. Stir in the finely minced dill and half of the minced cilantro.
- Prepare Garlic-Cilantro Oil: In a separate pan, heat the remaining 2 tablespoons of olive oil with 1 tablespoon of butter over medium heat. Add the remaining minced garlic and cilantro, and sauté for 1-2 minutes until the garlic turns golden and fragrant. Remove from heat.
- Combine and Final Touches: Pour the garlic-cilantro oil mixture into the blended lentil soup and stir well to combine all flavors.
- Prepare Pita Chips (Optional): To make pita chips or fried pita bites, cut pita bread into small squares. Fry them in hot oil for about 1 minute or until golden brown. Remove and drain on paper towels.
- Serve: Ladle the soup into bowls. Garnish with fresh lemon juice, crispy pita chips or fried pita bites, and fresh parsley for a delightful presentation and added texture.
Notes
- Storing leftovers in the refrigerator: Once the soup has completely cooled, transfer it to an airtight container and refrigerate for up to 5 days.
- Freezing: Place the cooled soup in a resealable freezer bag or airtight container. Freeze for up to 3 months, leaving space for expansion. Label with the date.
- Reheating: Thaw frozen soup overnight in the refrigerator. Reheat on the stovetop over low-medium heat or in the microwave until warmed through. Stir occasionally while reheating.
- Adjusting thickness: Add water if the soup becomes too thick during or after cooking.
- Spice level: Adjust the amount of jalapeno and chili powder based on your heat preference.
Nutrition
- Serving Size: 1 cup
- Calories: 190
- Sugar: 4g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 5mg
