This delicious creamy red lentil soup will surely please you on cold days. A recipe for usual lentil soup is certainly more common, but red lentil soup does not lag behind in taste. And it’s also a great change and a good idea for weekend soup.
Red lentil soup is good for you
The red lentil deserves more attention. It is very healthy (as well as other types of legumes) and beneficial to our body. It is a source of B vitamins, iron, minerals and antioxidants. In addition, it contains a lot of protein and almost no fat. It is also an excellent source of dietary fiber.
Eating lentils is associated with a lower risk of heart disease and helps lower your blood pressure. Red lentils also support the immune system. Be sure to try to incorporate it into your diet.
As with most soups, the recipe is very simple. The base is onion, carrot and of course red lentils. The excellent taste and color of the soup will be added by the tomato paste.
You do not have to leave the red lentils soaked overnight. You don’t even have to soak it in water at all. Even without that, it should be soft after half an hour of cooking. However, if it is still a little harder, let it cook a little longer.
An important ingredient is a potato, which gives the soup a creamier character. For creamy soups, it is always good to add one or two potatoes. This fantastic creamy roasted pumpkin soup is no exception.
Simply peel one larger potato and cut it into cubes. Add it along with your lentils. To finish, either prepare chili oil or use any chili sauce. Sriracha is a perfect option.
Blend it or leave it chunky
If you prefer soups with a waterier consistency and chunks of vegetables, you don’t have to blend them at all. However, I like creamy soups, especially in the cold winter months. Serve with a piece of fresh crispy bread and enjoy!Print
Healthy Creamy Red Lentil Soup
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Diet: Vegan
- 350g red lentils
- 2 tbsp olive oil
- 1 large onion
- 2 cloves of garlic
- 2 carrots
- 1 potato
- 7 cups (1,5 L) vegetable stock
- 2 tbsp tomato paste
- 1 tsp cumin
- 2 bay leaves
- 2 tbsp sweet paprika powder
- 6 tbsp sunflower oil
- Bunch of fresh parsley
- Juice of 1/2 lemon
- Salt and pepper to taste
- Heat 2 tbsp of olive oil in a pot, add chopped onion and carrot and cook for about 5 minutes. Then add finely chopped garlic and ground cumin.
- In with the tomato paste and, after about 3 minutes, add the red lentils along with the diced potato.
- Add your vegetable stock, season with salt and pepper and add bay leaf. Cover and cook for about 30 minutes. Stir occasionally.
- If the lentils are soft after half an hour, blend the soup to a creamy consistency using an immersion blender. Check for seasoning (it usually needs more salt), add lemon juice and stir.
- In the meantime, prepare chili oil. Heat the oil in a small saucepan and add chili powder or paprika powder. Let cook for a few minutes and mix well. If you want to use some chili sauce, you can skip this step.
- Serve the red lentil soup with fresh parsley, chili oil (or sauce) and fresh pita bread.
You can use sriracha or any chili sauce for an extra kick.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Lunch
- Cuisine: Turkish
- Serving Size: 6 servings , Amount per serving:
- Calories: 453
- Sugar: 6.3g
- Sodium: 945mg
- Fat: 27.7g
- Saturated Fat: 4.3g
- Carbohydrates: 52g
- Fiber: 20.8g
- Protein: 16.6g
Keywords: red lentil soup, turkish style lentil soup, creamy red lentil soup
I tried it today and it was amazing!!!😋
I know, right? 🙂
It looks amazing! Do you have some recipe for a good pita bread?
Thank you! Not yet but I am thinking about making one. Keep in touch!
Lentil soup is one of my favorite. I love lentils, they are healthy and delicious. I don’t cook with red lentils so often though. But I’ll try to use them more. Starting with your recipe 😉
That’s nice to hear! Let me know how you liked this recipe 🙂