Description
A hearty, warming spicy tomato and red lentil soup made with aromatic spices and fresh vegetables. This comforting Mediterranean-inspired vegan soup is perfect for chilly days and easy weeknight meals, offering a nourishing balance of protein, fiber, and vibrant flavors.
Ingredients
Vegetables & Aromatics
- 1 medium onion, finely chopped
- 2 carrots, diced
- 3 cloves garlic, minced
Spices
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili flakes (adjust to taste)
Liquids & Others
- 2 tablespoons olive oil
- 1 can (14.5 oz) crushed tomatoes
- 1 cup dried red lentils, rinsed
- 5 cups vegetable broth
- Salt and black pepper, to taste
- Optional: lemon wedges or fresh cilantro, for serving
Instructions
- Heat the oil: Warm 2 tablespoons of olive oil in a large pot over medium heat to prepare the base for sautéing.
- Sauté vegetables: Add the finely chopped onion and diced carrots to the pot. Cook for 5 to 7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and chili flakes. Cook for about 30 seconds until the mixture becomes fragrant, enhancing the flavor profile.
- Add tomatoes, lentils, and broth: Pour in the crushed tomatoes, rinse the red lentils, and add the vegetable broth. Stir to combine all ingredients thoroughly.
- Simmer the soup: Bring the mixture to a boil, then reduce the heat to low. Let it simmer gently for 20 to 25 minutes, or until the lentils are tender and fully cooked.
- Blend the soup (optional): Use an immersion blender to partially blend the soup for a creamier texture if desired, leaving some chunks for rustic character.
- Season to taste: Add salt and black pepper according to personal preference. Adjust the seasoning carefully to enhance the flavors.
- Serve: Ladle the hot soup into bowls and garnish with a squeeze of fresh lemon juice or a sprinkle of chopped cilantro for brightness and freshness.
Notes
- Blend fully for a smooth, creamy texture or leave chunky for a rustic feel.
- Add coconut milk for extra richness and creaminess if desired.
- This soup freezes well for up to 3 months, making it perfect for meal prep or leftovers.
- Adjust chili flakes to your preferred spice level to customize the heat of the soup.
- Serve with crusty bread or a side salad to make a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean / Middle Eastern
