Description
Warm Mediterranean flavors dance through this hearty Red Lentil Soup, blending spices from Turkish kitchens with comforting nutritious ingredients. Fragrant cumin and paprika elevate simple lentils into a soul-satisfying meal that welcomes hungry diners with rich, complex layers of taste.
Ingredients
Scale
Main Ingredients:
- 1 cup red lentils
- 5 cups boiling water (1.2 liters)
- 1 small onion, finely chopped
- 1 cup fresh tomato, minced
Spices and Seasonings:
- 1.5 teaspoons cumin powder
- 1.5 teaspoons coriander powder
- 1 teaspoon salt
- 0.5 teaspoons curry powder
- 0.5 teaspoons chili powder
- 0.5 teaspoons black pepper
- 2 tablespoons tomato paste
- 6 cloves garlic, finely minced
- 1 small jalapeno or serrano pepper, diced
Garnish and Additional Ingredients:
- 4 tablespoons (60 ml) olive oil, divided
- 0.25 cup fresh dill, finely minced
- 0.5 cup fresh cilantro, finely minced
- 1 tablespoon butter
- Fresh lemon juice
- Pita chips or fried pita bites
- Fresh parsley
Instructions
- Warm olive oil in a generously sized cooking vessel over moderate flame, creating a fragrant base for the soup.
- Introduce finely diced onions and gently caramelize them until they transform into a translucent golden hue.
- Incorporate a portion of the minced garlic, allowing its aromatic essence to bloom briefly before adding diced tomatoes, fiery jalapeño, rich tomato paste, and an ensemble of warming spices.
- Allow the mixture to meld and intensify, releasing complex flavor profiles for 2-3 minutes.
- Introduce vibrant red lentils and scalding water, noting the initial liquid consistency will naturally condense during cooking.
- Secure the lid and allow the soup to gently simmer, transforming the lentils into a tender, velvety texture over approximately 15 minutes.
- Create a nuanced texture by partially puréeing the soup using an immersion blender or carefully transferring half the volume to a standard blender.
- Fold in delicate fresh dill and a portion of verdant cilantro, distributing herbs evenly throughout the soup.
- In a separate skillet, merge olive oil and butter, creating a luxurious cooking medium.
- Sauté remaining garlic and cilantro until the garlic achieves a delicate golden complexion.
- Integrate the aromatic herb-infused oil into the lentil soup, stirring thoroughly to distribute flavors.
- Ladle the soup into serving vessels and enhance with a bright squeeze of fresh lemon juice.
- Accompany with crisp pita chips or golden-fried pita bites for textural contrast.
- Garnish with a sprinkle of fresh parsley, adding a final layer of herbal freshness.
Notes
- Customize the heat by adjusting the jalapeño quantity, perfect for those who prefer mild or spicy flavors.
- Swap red lentils with green or brown lentils for a different texture, but adjust cooking time accordingly.
- Make it vegan by replacing butter with extra olive oil or plant-based butter alternative.
- Use vegetable broth instead of water to enhance the soup’s depth and richness of flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 3g
- Sodium: 600mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 5mg