Description
Cozy red lentil soup is chock full of carrots, onions and red lentils. This tomato-based soup is packed with protein and comes together quickly for a weeknight meal.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 2 garlic cloves, minced
- 3 tablespoons tomato paste
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon ground turmeric
- 1/2 teaspoon pepper
- 1-1/2 cups dried red lentils, rinsed
- 6 cups reduced-sodium vegetable broth
- 1 can (15 ounces) crushed tomatoes
- 1 bay leaf
- 1/2 cup fresh cilantro leaves
- 1 tablespoon lemon juice
Directions
- In a large saucepot, heat oil over medium heat. Add onion and carrot; cook and stir until tender, 4-5 minutes. Add garlic, salt, cumin, oregano, turmeric, pepper and tomato paste; cook 1 minute longer. Stir in lentils.
- Gradually add stock, stirring to loosen browned bits from bottom of pan. Add tomatoes and bay leaf; bring to a simmer. Cook, covered, until lentils are soft, 15-20 minutes, stirring occasionally. Discard bay leaf, stir in cilantro and lemon juice.
- Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, garnish with additional cilantro leaves.
