🧂 Ingredients
- 250 g Red lentils(rinsed)
- 1 large Onion(chopped)
- 3 cloves Garlic(minced)
- 200 g Tomatoes(diced or pureed)
- 2 tbsp Vegetable oil
- 1.2 liter Vegetable broth
- 1 tsp Cumin
- 1 tsp Coriander
- 0.5 tsp Turmeric
- 1 tsp Ginger(grated)
- to taste Salt
- to taste Black pepper
- for garnish Fresh cilantro or parsley(chopped)
👨🍳 Instructions
- 1
Heat vegetable oil in a large pot or Dutch oven over medium heat. Sauté chopped onion until softened, about 5-7 minutes.
- 2
Add minced garlic, grated ginger, cumin, coriander, and turmeric. Cook for 1 minute until fragrant.
- 3
Stir in the diced or pureed tomatoes and cook for 3-5 minutes, allowing the flavors to meld.
- 4
Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil.
- 5
Reduce heat to low, cover, and simmer for 30-40 minutes, or until the lentils are very soft and have broken down, thickening the soup. Stir occasionally to prevent sticking.
- 6
Season the soup with salt and black pepper to taste. If the soup is too thick, add a little more broth or water.
- 7
Ladle the soup into bowls and garnish with fresh cilantro or parsley. Serve hot.
💡 Pro Tips
- ✓For a smoother soup, you can use an immersion blender to partially or fully blend the soup after cooking.
- ✓Red lentils cook quickly and break down easily, making them ideal for this soup.
- ✓Adjust the amount of spices to your preference.
🔄 Variations
- Add a pinch of cayenne pepper for a touch of heat.
- Include other vegetables like carrots or celery along with the onions.
- Serve with a dollop of yogurt or a swirl of olive oil.