This hearty Red Lentil Soup is the perfect recipe for cold winter nights. Loaded with protein-rich lentils and colourful vegetables, this vegetarian soup will warm you up on chilly evenings. The earthy cumin and smoky chilli powder add a wonderful depth of flavour. The lemon juice provides a bright, fresh note that cuts through the richness.

Best of all, this soup comes together quickly with easy-to-find ingredients. Just a few spices and a quick simmer transform humble lentils into a deeply satisfying, belly-warming meal. Perfect for meatless Mondays or any cold weeknight, this nutritious soup will become a staple in your winter cooking rotation. Warm up from the inside out with a steaming bowl of this simple yet nourishing Red Lentil Soup.

Red Lentil Soup

Serves 4-6

Ingredients:

• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• Pinch of chilli powder or cayenne pepper
• 4 cups chicken broth
• 2 cups water
• 1 cup red lentils
• 1 large carrot, peeled and diced
• Juice of 1/2 lemon
• 3 tablespoons fresh cilantro, chopped

Instructions:

1. In a large pot, heat the olive oil over high heat. Add the onion and garlic and sauté for 4 minutes until golden brown.
2. Stir in the tomato paste, cumin, salt, black pepper and chilli powder. Sauté for 2 more minutes.
3. Add the broth, water, lentils and carrot. Bring to a simmer then reduce heat to medium-low.
4. Simmer for 30 minutes, partially covered, until lentils are soft.
5. Purée half the soup in a blender then return to the pot. The soup should be somewhat chunky.
6. Reheat the soup if needed. Stir in lemon juice and cilantro before serving.
7. Drizzle each serving with olive oil and top with cilantro. Dust with chilli powder if desired.

If you cant find or dont have red lentils, any type of lentil will do! ENJOY