Creamy Red Lentil Soup In 30 Minutes
This creamy red lentil soup is a wholesome, comforting dish that can be prepared in just 30 minutes. It's packed with flavor, nutrients, and is perfect for a quick lunch or dinner.
Equipment
- 1 Large pot or Dutch oven
- 1 Wooden spoon or spatula
- 1 Measuring cups
- 1 Measuring spoons
- 1 Blender (immersion blender or countertop)
Ingredients
- 1 cup red lentils rinsed and drained
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- to taste salt
- to taste pepper
- for garnish fresh cilantro or parsley
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic and diced carrots to the pot. Sauté for an additional 2-3 minutes until the carrots start to soften.
- Stir in the ground cumin and paprika, cooking for another minute to release the spices' flavors.
- Add the rinsed red lentils and vegetable broth to the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for about 15-20 minutes, or until the lentils are tender.
- Once the lentils are cooked, remove the pot from heat. Stir in the coconut milk, and use an immersion blender to blend the soup until smooth.
- Season with salt and pepper to taste. Return the pot to low heat to warm through if necessary.
- Serve the soup hot, garnished with fresh cilantro or parsley.
Notes
This soup can be stored in the refrigerator for up to 3 days or frozen for up to a month.
Feel free to adjust the seasoning to your preference. You can also add a squeeze of lemon juice for extra brightness.
If you prefer a chunkier soup, blend only half of the mixture and leave the other half as is.