This red lentil soup recipe is very nutritious and super flavorful. It is loaded with veggies and is a very nice vegetarian and vegan meal.
Red lentils are smaller than brown ones and they cook faster. You can substitute brown lentils for red ones if you can’t find them at your local grocery store. No problem!
This soup is loaded in flavor and nutrients. Lentils are packed with protein and iron making them a great substitute for meat. They are also delicious! The advantage they have over dried beans is that you do not have to soak them overnight. This soup freezes wonderfully so if you have left overs go ahead and freeze them for another time.
Here is what you will need for this soup:
12 oz. red or brown lentils – well washed
1 large yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
2 medium carrots, chopped
1/2 green bell pepper, chopped
1- 14.5 oz. can diced tomatoes
1 TBS tomato paste
8 cups water or vegetable broth
1 TBS molasses
1 TBS balsamic vinegar
Chopped parsley for garnish – optional
Olive oil, salt and pepper
Heat a large pot with some olive oil. Add the chopped onions, celery, carrots, bell peppers and garlic. Saute for 4 to 5 minutes until vegetables are translucent and softened.
Add the tomato paste and water. Mix well and dissolve the tomato paste. Add the lentils and cook for about 1 hour, until lentils are cooked through. Add more water if necessary as the lentils rehydrate.
Season with salt and lots of pepper. Add the tomatoes with their juice and cook for an extra 20 minutes. Add the molasses and vinegar and cook for a final 5 minutes. Serve garnished with chopped parsley if desired. Enjoy with a piece of crusty bread.