Quick Red Lentil Soup
70% authentic · Mediterranean-inspired
A faster version of lentil soup using red lentils, which cook much quicker. This soup is vibrant, flavorful, and perfect for a weeknight meal.
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Ingredients
- Red Lentils1 cup
- Diced Tomatoes1 can (14.5 oz)
- Yellow Onion1 medium
- Garlic Cloves2
- Vegetable Broth4 cups
- Olive Oil1 tablespoon
- Cumin1 teaspoon
- Turmeric1/2 teaspoon
- Saltto taste
- Black Pepperto taste
Steps
- 1
Rinse the red lentils under cold water.
- 2
Dice the onion and mince the garlic.
- 3
Heat olive oil in a pot over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- 4
Add the minced garlic, cumin, and turmeric. Cook for 1 minute until fragrant.
- 5
Stir in the rinsed red lentils, diced tomatoes (with juice), and vegetable broth.
- 6
Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until lentils are very soft and have broken down.
- 7
Season with salt and black pepper to taste. For a smoother soup, you can use an immersion blender to partially blend it.
- 8
Serve hot, garnished with plain yogurt and fresh cilantro.
