Perfect Red Lentil Soup
This red lentil soup is excellent for a plant-based, meatless meal, if you use vegetable stock. It's hearty, filling and full of flavor!
Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: Mediterranean
Keyword: lentil soup, red lentils, vegan, vegetarian, soup recipe, meatless, nondairy
Servings: 6
Dutch oven pot
Immersion blender
- 2 tbsp extra-virgin olive oil
- 1 medium yellow onion, minced
- 2 tsp salt
- 1/4 tsp cracked pepper
- 1 tbsp cumin
- 3 tbsp tomato paste
- 2 c red lentils
- 3/4 c quinoa
- 7 c vegetable or chicken stock
- Optional: fresh cilantro, chopped
- Optional: sprinkle of cayenne pepper
Preheat a dutch oven over medium-low heat for 5 minutes.
Add olive oil and minced onion. Cook the onion, stirring every now and then, until they turn transparent.
Add salt, pepper, cumin and tomato paste to onions and stir to combine.
Add lentils, quinoa and stock to dutch oven with onion and spice mixture. Stir and raise temperature to high.
Once the soup is boiling, reduce the heat to low and cover with a lid. Allow to simmer for 30 minutes.
Using an immersion blender, puree the soup until smooth and creamy.
Add another 1-2 tablespoons of olive oil, to enhance flavor.