This was so good that I just had to have seconds. I didn’t feel guilty because this soup is super healthy and low in fat. I tweaked this recipe a bit by adding more seasoning and cooking the lentils in vegetable broth. I loved the bite of the lentils and veggies in this, the creaminess of the Greek yogurt and the herby flavor of the cilantro. As simple as this is it’s so flavorful and a definite keeper! It’s also so cheap to make – you can’t beat that 🙂 Thanks for reading, enjoy!
Red Lentil Soup Recipe – adapted from Veggie Belly
- 2 tablespoons olive oil
- 2 carrots, peeled and chopped
- 2 celery ribs, chopped
- 1 small onion, chopped finely (about 1/2 cup)
- 2 cloves garlic, peeled and minced
- 1 cup dry split red lentils
- 1/2 teaspoon paprika or to taste, optional
- 1/4 tsp cumin
- 1/8 tsp cayenne pepper
- 3 cups vegetable broth (or water)
- kosher salt and pepper to taste
- 2 tablespoons Greek yogurt
- cilantro leaves
Heat olive oil in a pan. Add the carrot, celery, onion and garlic. Stir on low heat for about 7 minutes, or till the vegetables are soft. Dont let them brown.
Add the red lentils to the vegetables, and stir for about 1 minute. Add paprika, salt, cumin, cayenne and vegetable broth. Bring to a boil. Then reduce heat to low, place a lid on the pan, and simmer for 10 minutes or till the lentils are cooked but still holding their shape. Dont let the lentils get mushy. Add more water during cooking, if needed.
When the soup is done, serve with a dollop Greek yogurt.