About
Who can resist this simple and tasty red lentil soup?
I'm an avid soup maker. This recipe has become one of my favourites as of late. This soup is incredibly easy to make! Not to mention it will make your taste buds very happy. Guys and gals, you should definitely give this recipe a try. I should add that I've used split, dried peas instead of red lentils before. Still tasty, just didn't look nearly as appetizing haha.
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Kitty commented on Delicious And Super Easy Red Lentil Soup
09 Jan 00:15
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Kitty favorited Delicious And Super Easy Red Lentil Soup
07 Jan 16:11
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Omi G. favorited Delicious And Super Easy Red Lentil Soup
26 Aug 13:21
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sharon.mills.5 commented on Delicious And Super Easy Red Lentil Soup
03 Jun 07:01
You Will Need
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Step 1First things first, measure out 1 1/2 cups of red lentils and 1/2 cup rice. Dump these into a bowl and fill it up with warmish water. Allow the lentils to soak while you continue on with the next couple of steps.
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Step 2Grab a generous enough sized pot. Let 1 1/2 tbsp of oil heat up as you chop your onion and garlic.
Note: I am a huge fan of garlic and onions, so I like to use two big onions and a handful of garlic. Feel free to use one onion or as many as you want. Same goes with the garlic- if you're not a fan, don't even bother adding it. The soup will still taste delicious. At this point, if you wish, you could also chop up some carrots for your soup. Mmm.
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Step 3Now that your oil has heated, dump your garlic and onion into the pot. Sautee these until they are nice and tender, about 10 minutes. Make sure to add a dash of salt to this to help speed up the process.
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Step 4When your onions and garlic are cooked down and nice and tender, strain your lentils and rice. Dump this mixture into the pot and add six to seven cups of warm water. Give it a good stir, put the lid on, and leave for at least twenty minutes.
Note: Sometimes I use five cups of water and two cups of chicken or veggie stock for more flavour.
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Step 5After twenty minutes has passed, dump 1 tbsp of ground cumin and 1 tbsp of chicken/veggie stock powder into the soup. Stir. Let it cook with the lid off for another five to ten minutes, depending on how things are looking (and tasting).
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Step 6After five to ten minutes, check to see if your soup needs more cumin or stock powder. Stir in if this is the case. When you think your soup in perfect, turn off the heat. Add salt and pepper depending on your tastes. Ladel generously into a bowl and DIG IN!
Note: I *highly* reccommend squeezing a lemon wedge into your bowl and stirring it up before you eat. It makes it taste sooooo yummy!
I just made this, delicious!
I made it with 4 cups of veggie stock (being a vegetarian), 3 cups of water, added two carrots, one onion, and a few cloves of garlic. Just before cooking for 20 minutes, I dropped a bullion cube.
The soup came out thicker than expected, but was oh so good. And the squeeze of lemon in the end- genius! The tiny bit of acidity was divine :3
Thank you SO much for such a yummy, easy soup!