This red lentil soup is quick, easy and super healthy. Once this is cooking, you can have dinner on the table in 30 minutes, which is great for a busy weeknight. The golden hue comes from turmeric, which is a natural anti-inflammatory and the red lentils and chickpeas cook down to create a creamy texture, while being a good source of protein. Looking for more easy soup recipes? Click HERE for all of them, or check out some of my favorites below!Vegetarian Tortilla SoupCream of Tomato SoupMinestrone Soup
Ingredients
- 1 tbsp olive oil
- ½ onion, small dice
- 1 carrot, peeled and small dice
- 1 celery stalk, small dice
- 1 tsp garlic, grated on microplane
- 1 tsp ginger, grated on microplane
- ¾ tsp ground turmeric
- ¼ tsp coriander
- ¼ tsp smoked paprika
- ¼ tsp crushed red pepper
- 2 tsp salt
- 1 ½ cups dry red lentils
- 1 can chickpeas, drained, divided
- 6 cups water
- 3 cilantro stems
- 1 tbsp fresh lemon juice
- Cilantro, for garnish
Instructions
- Bring a large pot to medium-high heat and add 1 tablespoon of oil. Add the onion, carrots and celery and sauté for 3 to 5 minutes, until translucent.
- Add the garlic, and ginger to the pot and sauté for 1 minute, then add the turmeric, coriander, smoked paprika, crushed red pepper and salt. Cook for 1 minute more.
- Place the red lentils in a fine mesh strainer and rinse them, then add them to the pot. Stir to coat the lentils with the onion and spice mixture. Add about 1 ¼ cup of the chickpeas, reserving the rest for garnish.
- Add the water to the pot and turn the heat to high and bring everything to a boil, then reduce the heat to medium-low and simmer until the lentils are tender, about 15-20 minutes.
- Use an immersion blender to puree the soup.
- Finish by stirring in the lemon juice, and garnish with cilantro and reserved chickpeas.
