When I'm unsure of what to make for lunch quickly, red lentil soup is one of the options I turn to most often. It's a simple, hearty soup that doesn't require too much attention or complicated ingredients. Generally, it saves me on busy days, and I've noticed it keeps well in the fridge, so it's good for two meals.
Total time: 35 minutes
Servings: 3-4
Difficulty: easy
Ingredients
250 g red lentils, rinsed very well
1 l water, plus an additional 100 ml if needed
1 small red onion
1 garlic clove
half a red bell pepper
2 tablespoons oil (palm or sunflower)
1 tablespoon yogurt (can be soy for a vegan option)
1 tablespoon cornstarch
2 sage leaves
1 small mint leaf
5 cumin seeds
chopped fresh dill (about 1 tablespoon)
salt, white pepper to taste
Instructions
1. Rinse the red lentils under cold running water until the water runs clear. This step is essential; otherwise, the soup may turn out cloudy and sometimes too thick.
2. Place the lentils in a medium pot with 1 liter of water and a pinch of salt. Cook over medium heat for about 10 minutes, uncovered. There's no need to stir frequently, but check that the liquid doesn't reduce too much.
3. While the lentils are cooking, finely chop the onion, slice the garlic thinly, and dice the bell pepper. In a skillet, heat the two tablespoons of oil and add the vegetables along with the cumin seeds. Let them soften over low heat, not brown. If they start to stick, add a little water (about a tablespoon at a time).
4. After 10 minutes of boiling, the lentils should be soft but not mushy. Add the vegetables from the skillet to the lentils. Also, add the sage leaves, mint, and chopped dill.
5. Dissolve the tablespoon of cornstarch in 2-3 tablespoons of cold water. Add this mixture to the soup, stirring gently. Let everything simmer together for another 2-3 minutes. Taste for salt and pepper.
6. Turn off the heat, and after a few minutes, when the soup is no longer hot, add the tablespoon of yogurt. Stir just enough to incorporate it. Do not let it boil after adding the yogurt, as it may curdle.
7. Serve simply or with sliced red onion on top. For those who want, you can also add pieces of smoked meat at the end, but it's not necessary.
Why I make this recipe often
It's a quick soup that doesn't involve complicated techniques and has enough protein for a main meal. It's also suitable for fasting days if you skip the yogurt or use a plant-based version. More importantly, it doesn't require exotic ingredients, and red lentils cook much faster than green or brown ones. I also like that it doesn't remain heavy or dense after cooling.
Tips and variations
Tips
- Don't let the lentils cook too long. They break down easily, and the soup will have a porridge-like texture.
- If you want a clearer soup, you can add the vegetables to cook directly with the lentils without sautéing them first, but the flavor will be less intense.
- You can adjust the consistency with hot water at the end if the soup has thickened too much.
- The mint and sage leaves add an interesting flavor, but don't use large amounts, as they can become overpowering.
- Don't skip rinsing the lentils. Dust and excess starch can alter the appearance and taste of the soup.
Substitutions
- Palm oil can easily be replaced with sunflower or olive oil; the result won't change significantly.
- The red bell pepper can be omitted or replaced with a small carrot if you don't have bell pepper on hand.
- Yogurt can be substituted with sour cream or plant-based yogurt for a vegan soup.
- If you don't have whole cumin seeds, you can use a little ground cumin at the end.
Variations
- For a creamier soup, blend half of the soup and then return it to the pot.
- You can add small cubes of potato or celery to cook with the lentils for added texture.
- At the end, sprinkle a bit of smoked paprika if you want a slightly rustic note.
Serving ideas
- It pairs well with flatbread or toasted bread.
- For those who prefer meat, add a few thin strips of crispy bacon at the end.
- Sprinkle some fresh parsley on top if you have it on hand.
Frequently asked questions
How long do red lentils take to cook?
Red lentils cook quickly, taking about 8-12 minutes. They don't need to be soaked beforehand.
Can I use green or brown lentils?
Yes, but the cooking time increases to 25-35 minutes. The texture will also be denser, and the soup less smooth.
Do I need to sauté the vegetables, or can I put them directly in the pot?
Sautéing enhances the flavor, but if you're in a hurry or want a lighter version, you can put everything directly in the pot.
What can I substitute for cornstarch?
You can use flour or a tablespoon of semolina, but cornstarch gives a cleaner texture and doesn't thicken excessively.
Can I freeze the red lentil soup?
Yes, but without yogurt or sour cream. If you want to freeze it, add dairy products only when reheating.
Nutritional values
One serving (approximately 350 ml) has about 180 kcal, with 11-13 g of protein, 28 g of carbohydrates, and 3-4 g of fat (calculated without bacon). The fiber content is around 7-8 g per serving. The soup provides a significant amount of iron and folic acid for a meal.
Storage and reheating
It can be stored in the fridge for 2-3 days in a covered container. When reheating, add a tablespoon of water if it has thickened too much and heat over low heat. If you added yogurt, be careful not to let it boil when reheating to avoid curdling.
Total time: 35 minutes
Servings: 3-4
Difficulty: easy
Ingredients
250 g red lentils, rinsed very well
1 l water, plus an additional 100 ml if needed
1 small red onion
1 garlic clove
half a red bell pepper
2 tablespoons oil (palm or sunflower)
1 tablespoon yogurt (can be soy for a vegan option)
1 tablespoon cornstarch
2 sage leaves
1 small mint leaf
5 cumin seeds
chopped fresh dill (about 1 tablespoon)
salt, white pepper to taste
Instructions
1. Rinse the red lentils under cold running water until the water runs clear. This step is essential; otherwise, the soup may turn out cloudy and sometimes too thick.
2. Place the lentils in a medium pot with 1 liter of water and a pinch of salt. Cook over medium heat for about 10 minutes, uncovered. There's no need to stir frequently, but check that the liquid doesn't reduce too much.
3. While the lentils are cooking, finely chop the onion, slice the garlic thinly, and dice the bell pepper. In a skillet, heat the two tablespoons of oil and add the vegetables along with the cumin seeds. Let them soften over low heat, not brown. If they start to stick, add a little water (about a tablespoon at a time).
4. After 10 minutes of boiling, the lentils should be soft but not mushy. Add the vegetables from the skillet to the lentils. Also, add the sage leaves, mint, and chopped dill.
5. Dissolve the tablespoon of cornstarch in 2-3 tablespoons of cold water. Add this mixture to the soup, stirring gently. Let everything simmer together for another 2-3 minutes. Taste for salt and pepper.
6. Turn off the heat, and after a few minutes, when the soup is no longer hot, add the tablespoon of yogurt. Stir just enough to incorporate it. Do not let it boil after adding the yogurt, as it may curdle.
7. Serve simply or with sliced red onion on top. For those who want, you can also add pieces of smoked meat at the end, but it's not necessary.
Why I make this recipe often
It's a quick soup that doesn't involve complicated techniques and has enough protein for a main meal. It's also suitable for fasting days if you skip the yogurt or use a plant-based version. More importantly, it doesn't require exotic ingredients, and red lentils cook much faster than green or brown ones. I also like that it doesn't remain heavy or dense after cooling.
Tips and variations
Tips
- Don't let the lentils cook too long. They break down easily, and the soup will have a porridge-like texture.
- If you want a clearer soup, you can add the vegetables to cook directly with the lentils without sautéing them first, but the flavor will be less intense.
- You can adjust the consistency with hot water at the end if the soup has thickened too much.
- The mint and sage leaves add an interesting flavor, but don't use large amounts, as they can become overpowering.
- Don't skip rinsing the lentils. Dust and excess starch can alter the appearance and taste of the soup.
Substitutions
- Palm oil can easily be replaced with sunflower or olive oil; the result won't change significantly.
- The red bell pepper can be omitted or replaced with a small carrot if you don't have bell pepper on hand.
- Yogurt can be substituted with sour cream or plant-based yogurt for a vegan soup.
- If you don't have whole cumin seeds, you can use a little ground cumin at the end.
Variations
- For a creamier soup, blend half of the soup and then return it to the pot.
- You can add small cubes of potato or celery to cook with the lentils for added texture.
- At the end, sprinkle a bit of smoked paprika if you want a slightly rustic note.
Serving ideas
- It pairs well with flatbread or toasted bread.
- For those who prefer meat, add a few thin strips of crispy bacon at the end.
- Sprinkle some fresh parsley on top if you have it on hand.
Frequently asked questions
How long do red lentils take to cook?
Red lentils cook quickly, taking about 8-12 minutes. They don't need to be soaked beforehand.
Can I use green or brown lentils?
Yes, but the cooking time increases to 25-35 minutes. The texture will also be denser, and the soup less smooth.
Do I need to sauté the vegetables, or can I put them directly in the pot?
Sautéing enhances the flavor, but if you're in a hurry or want a lighter version, you can put everything directly in the pot.
What can I substitute for cornstarch?
You can use flour or a tablespoon of semolina, but cornstarch gives a cleaner texture and doesn't thicken excessively.
Can I freeze the red lentil soup?
Yes, but without yogurt or sour cream. If you want to freeze it, add dairy products only when reheating.
Nutritional values
One serving (approximately 350 ml) has about 180 kcal, with 11-13 g of protein, 28 g of carbohydrates, and 3-4 g of fat (calculated without bacon). The fiber content is around 7-8 g per serving. The soup provides a significant amount of iron and folic acid for a meal.
Storage and reheating
It can be stored in the fridge for 2-3 days in a covered container. When reheating, add a tablespoon of water if it has thickened too much and heat over low heat. If you added yogurt, be careful not to let it boil when reheating to avoid curdling.