Easy Lentil Soup Recipe

Red Lentil Soup with Potatoes and Carrots

When the cold weather in Toronto wraps the city in a crisp winter chill, a hearty bowl of soup can be the perfect remedy.

This red lentil soup, enriched with potatoes, carrots, and a zesty hint of lemon, is not only nutritious but also incredibly warming. Its velvety texture and aromatic spices make it an ideal meal to enjoy on frosty days.

Read on for a detailed recipe that brings together traditional flavors with a modern twist.

Ingredients

1. 1 cup red lentils
   Rinse thoroughly to remove any excess starch and impurities.

2. 3 tablespoons olive oil or vegetable oil

3. 1 medium onion, finely chopped
   Sauté until it softens and turns slightly golden.

4. 1 medium potato, peeled and grated

5. 1 medium carrot, peeled and grated

6. 5 cups hot water

7. 1 cup meat broth or chicken broth
   Alternatively, use 1 bouillon cube if using concentrated stock.

8. 1 tablespoon lemon juice

9. Salt and black pepper, to taste

For Garnish:

1. Crushed red pepper flakes

2. Dried mint or fresh mint leaves

3. 1 tablespoon butter
   For a rich, aromatic finishing touch.

Instructions

1. Sauté the Onion:
   In a large soup pot, heat the oil over medium heat. Add the finely chopped onion and sauté until it becomes soft and just starts to take on a light golden hue. This step builds the base flavor for the soup.

2. Prepare the Vegetables:
   While the onion is cooking, peel and grate the potato and carrot. Rinse the red lentils under cold water until the water runs clear. This helps to remove any excess starch, ensuring a smoother texture once blended.

3. Combine the Ingredients:
   Add the grated potato, carrot, and rinsed red lentils to the pot with the sautéed onions. Stir the mixture well, allowing the vegetables and lentils to lightly cook together over low heat for about 4-5 minutes. If you notice the mixture beginning to stick at the bottom, you can add a splash (approximately half a tea glass) of hot water to keep it moving smoothly.

4. Add Liquids and Seasonings:
   Pour in one cup of your preferred broth followed by the remaining hot water. Season the soup with salt, black pepper, and lemon juice. Stir everything together and bring the mixture to a boil.

5. Simmer:
Once boiling, reduce the heat to a low simmer. Let the soup cook until the lentils and vegetables have completely softened and begin to break apart. Stir occasionally to ensure nothing sticks to the bottom, and if the soup thickens too much, feel free to add an extra cup or two of hot water.

6. Blend for a Silky Texture:
When the lentils and vegetables are fully cooked and tender, use an immersion blender (or a countertop blender in batches) to blend the soup until it reaches a smooth, velvety consistency. This step is key for achieving a luxurious texture.

7. Garnish and Serve:
In a small pan, melt the butter over medium heat. Add a pinch of red pepper flakes and dried mint (or finely chopped fresh mint) to the melted butter, allowing the spices to sizzle and release their aroma. Drizzle this fragrant mixture over the hot soup just before serving. For those who prefer a simpler presentation, this step can be skipped.

Additional Tips

Adjusting Consistency:
Depending on the type of lentils used, the soup might turn out thicker than expected. Before serving, check the consistency and add a little more hot water if necessary.

Flavor Enhancements:
The lemon juice and the spiced butter garnish provide a nice balance of tang and warmth, enhancing the overall flavor profile of the soup. Feel free to adjust these elements based on your taste preference.

Perfect for Cold Weather:
This soup is not only filling and nutritious but also perfect for warming you up on a cold Toronto winter day. Serve it with a side of crusty bread for a complete meal.

Enjoy your comforting bowl of Red Lentil Soup with Potatoes and Carrots, a delightful blend of hearty ingredients and vibrant flavors that are sure to make your winter evenings cozier.