Savory Red Lentil Soup
Whether you are craving a seasonally inspired meal or in need to clear out your fridge, this soup is packed with tons of nutrition and flavor! It will be a crowd pleaser.
Red lentil benefits: high in protein and fiber, good source of iron, and numerous vitamins.
Savory Red Lentil Soup with an *Optional Twist
Section 1: List of Ingredients
3 cups of red lentils
½ cup diced onion
½ diced bell pepper
1 tablespoon olive oil
1 tablespoon all-purpose seasoning (i.e., Badia)
1 tablespoon garlic jalapeño seasoning
1 tablespoon turmeric
2 cubes vegetable bouillon
1/4 stick unsalted butter or vegan butter.
1 gallon water
*Optional Twists:
- For veggie lovers: add your favorite veggies (i.e, chard, kale, spinach, eggplant, etc.)
1 chopped zucchini
1 chopped squash
Rough chopped bok choy
- For the spicy lovers: add your favorite hot pepper(s).
1 Scotch bonnet pepper
Jalapeño
Red chili flakes
Section 2: Let's Get to Cooking
Prep:
Chop and/or dice produce
Rinse red lentils 1-2x, strain off excess starch.
Instructions:
Warm the olive oil in a medium sized stock pot.
Once the oil is simmering, add the diced onions and bell pepper. Sauté until tender. *For carrots and/or celery lovers, add here.
Add in desired seasonings, herbs, and spices. Cook until fragrant, while stirring constantly.
Pour in water, vegetable bouillon cubes or vegetable stock. Stir contents, then raise heat and bring mixture to a boil.
Reduce to medium heat, and pour in the red lentils. Partially cover pot with lid, gently simmer until lentils are tender. * For spicy lover, add in desired peppers.
Add in chopped veggies, cook until softened to your liking.
Taste and season to final satisfaction.
Serve while hot. Keep leftovers in the refrigerator for 4-5 days or place in freezer for several months (defrost before serving).
Red lentil soup, with a side of whole wheat Naan bread.
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