Red lentil soup with tomatoes and onions

Name: Red lentil soup with tomatoes and onions - Alexandra K.
Ingredients: 2 tablespoons sunflower oil; 1 onion; 2 stalks of celery; 1 cup red lentils; 2 large tomatoes chopped; 3 cups vegetable broth; 2 teaspoons Herbs de Provence; salt and pepper; chopped parsley.

Soups - Red lentil soup with tomatoes and onions by Alexandra K. - Recipia

Red lentil soup with tomatoes and onions is an excellent choice for vegetarians and those who are fasting. This simple and quick soup recipe is not only nutritious but also full of flavors, making it perfect for a comforting dinner or lunch. Moreover, it is a versatile recipe that you can adapt based on the available ingredients. Preparation time: 10 minutes Cooking time: 30 minutes Total time: 40 minutes Number of servings: 4 Ingredients: - 200 g red lentils, washed and drained - 2 large ripe tomatoes, diced - 1 large onion, finely chopped - 2 garlic cloves, chopped - 1 carrot, diced - 1 bell pepper (optional), diced - 1 liter of vegetable broth (or water) - 2 tablespoons of olive oil - Salt and pepper, to taste - 1 teaspoon of turmeric (for a special flavor) - 1 teaspoon of cumin (optional, for a more complex taste) - Fresh parsley or coriander, for garnish Instructions: 1. Start by heating the olive oil in a large pot over medium heat. Add the chopped onion and garlic. Sauté for 3-4 minutes until the onion becomes translucent. 2. Add the carrot and bell pepper if you choose to use it. Continue to sauté for 5 minutes, stirring constantly. This is the stage where the vegetables will release their flavors, making the soup tastier. 3. The next step is to add the washed red lentils. Mix well to combine the ingredients. Red lentils are an excellent choice due to their short cooking time, providing a creamy texture in the end. 4. Add the diced tomatoes, vegetable broth, and spices (turmeric, cumin, salt, and pepper). Mix everything well and bring the soup to a boil. 5. Once the soup starts to boil, reduce the heat and let it simmer on low for about 20-25 minutes, or until the lentils are tender and all ingredients are well integrated. Check occasionally, stirring to avoid sticking. 6. When the soup is ready, use an immersion blender to blend everything, achieving a creamy consistency. If you don’t have an immersion blender, you can transfer the soup in smaller portions to a regular blender, being careful not to burn yourself. 7. Taste the soup and adjust the spices if necessary. If you want a thinner soup, you can add a little more water or vegetable broth. 8. Serve the soup hot, garnished with fresh parsley or coriander. You can also add croutons for extra texture or a spoonful of plant-based cream for a richer taste. Practical tips: - You can vary the vegetables in the soup according to the season or your preferences. Potatoes, celery, or zucchini are excellent additions. - If you like a spicy taste, add a finely chopped chili pepper during the sautéing of the vegetables. - This soup keeps very well in the refrigerator for 3-4 days and can be frozen to be consumed later. Red lentil soup with tomatoes and onions is not only a simple recipe but also a healthy and filling option, perfect for chilly days or when you need an energy boost. Enjoy every spoonful and savor the rich flavors!

Category: Soups Author: Alexandra K. Views: 1 Date: 01.10.2024

Facebook Pinterest

Soups - Red lentil soup with tomatoes and onions by Alexandra K. - Recipia 1

Categories