Red Lentil Soup Recipe

Serves: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients:

• 2 tbsp olive oil or coconut oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 2 tsp ground turmeric
• 1 ½ tsp ground cumin
• 1 tsp smoked paprika
• 1 ½ cups red lentils, rinsed
• 6 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• 4 cups kale, chopped (stems removed)
• 1 tbsp lemon juice
• Salt and black pepper, to taste

Optional Garnishes:

• Fresh parsley or cilantro, chopped
• A dollop of vegan yogurt
• Red chili flakes for heat
• Toasted croutons or seeds

Instructions:

1. Sauté Aromatics:
   • Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3–4 minutes until soft.
   • Stir in the garlic, ginger, turmeric, cumin, and smoked paprika. Cook for 1 minute until fragrant.
2. Cook Lentils:
   • Add the red lentils, vegetable broth, and diced tomatoes to the pot. Stir to combine.
   • Bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the lentils are tender.
3. Add Kale and Lemon:
   • Stir in the chopped kale and cook for another 5 minutes until wilted.
   • Add the lemon juice and season with salt and black pepper to taste.
4. Blend (Optional):
   • For a smoother texture, use an immersion blender to partially blend the soup, leaving some texture. Alternatively, leave it as is for a chunkier style.
5. Serve:
   • Ladle the soup into bowls and garnish with parsley, chili flakes, or vegan yogurt as desired.

Storage Tips:

• Refrigerate: Store in an airtight container for up to 6 days. Reheat gently on the stovetop or microwave.
• Freeze: Freeze in portioned containers for up to 4 months. Thaw in the fridge overnight before reheating.

This Red Lentil Soup is a protein-packed, nutrient-dense meal suitable for vegan, gluten-free, and low-calorie diets. It’s perfect for meal prepping and is as delicious as it is versatile!