This pink lentil soup recipe is cozy, flavorful, and vibrant with lemon. Straightforward to make with easy components, it is a scrumptious, wholesome one-pot meal.
This pink lentil soup recipe is precisely what I’m craving lately. It’s cozy and warming, however nourishing too. Blended pink lentils thicken the broth (no cream right here!) and provides every bowl a lift of plant-based protein. Fragrant veggies and cumin add earthy depth of taste. This pink lentil soup is wholesome and scrumptious.
The recipe is impressed by Turkish pink lentil soup, which is considered one of my favourite dishes to order at Center Japanese eating places. Not like lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow colour and vibrant, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This pink lentil soup is simple to make with fundamental pantry components. Easy, filling, and flavorful, it’s an ideal recipe to have in your again pocket presently of yr. I hope you adore it as a lot as I do!
Purple Lentil Soup Elements
Right here’s what you’ll have to make this pink lentil soup recipe:
- Purple lentils, after all! The pink lentils collapse as they cook dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils is not going to work right here. If in case you have these, go try this lentil soup recipe as an alternative!
- Onion, garlic, carrot, and celery – These fragrant veggies create the soup’s flavorful base.
- Yukon Gold potato – For texture.
- Floor cumin – For earthy depth of taste.
- Cayenne pepper – For warmth. Skip it for those who’re delicate to spice, or substitute a pinch of delicate chili powder.
- Vegetable broth and water – You’ll want 5 to six cups of liquid to make this soup recipe. The precise quantity will rely upon how a lot liquid your lentils soak up. I name for 4 cups broth and 1 to 2 cups water as a result of most store-bought inventory is available in 4-cup containers. If in case you have additional inventory available, or for those who’re utilizing home made vegetable broth, be happy to switch the water with extra broth.
- Recent lemon juice – It provides the soup a scrumptious vibrant end.
- Further-virgin olive oil – It provides pretty richness. Use some within the soup, and serve it with one other drizzle of oil on high.
- Recent parsley – For garnish. You could possibly technically skip it, however I really like the freshness it provides to this straightforward soup. Recent cilantro could be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
How you can Make Purple Lentil Soup
This pink lentil soup recipe has three easy steps:
- Sauté
- Simmer
- Mix
Begin by sautéing the aromatics. Warmth the olive oil in a big pot over medium warmth. Add the onion, carrot, and celery and cook dinner till gentle, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and cook dinner for an additional minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Convey to a simmer and cook dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this pink lentil soup recipe is barely partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining entire potatoes and different veggies will depart a little bit of texture.
An immersion blender is ideal for this, however you would use an upright blender too. For those who’re going that route, switch a lot of the soup to a blender and mix till easy. Then, add it again to the pot with the remaining chunky soup.
Lastly, season and serve. Stir within the lemon juice and season to style with salt and pepper. Serve topped with a drizzle of olive oil and recent parsley.
Take pleasure in!
Recipe Suggestions
- Cease mixing earlier than it’s completely easy. I prefer to mix a few of the lentils and potatoes on this soup to make the broth thick and creamy. However I don’t completely puree it—leaving some chunks provides the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I record a variety of water on this recipe. It’s possible you’ll want much less or extra relying on how a lot water your lentils soak up. Begin on the low finish and keep there for a thick pink lentil soup. Add extra water for a thinner one. The ultimate texture is as much as you!
- Make it your personal. I really like this recipe as written, nevertheless it’s versatile. Be at liberty to make it your personal! Attempt changing the cumin with floor coriander or paprika, or experiment with candy potato as an alternative of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder colour and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its vibrant, tangy taste takes this recipe excessive.
What to Serve with Purple Lentil Soup
I like to serve this pink lentil soup with crusty bread and a easy salad. Any of those salad recipes would pair properly with it:
Storage and Reheating
Leftovers preserve nicely in an hermetic container within the fridge for as much as 4 days. You may also freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so chances are you’ll have to stir in somewhat water to skinny it once you reheat.
Extra Favourite Soup Recipes
For those who love this pink lentil soup, attempt considered one of these straightforward soup recipes subsequent:
Purple Lentil Soup
Serves 6
This pink lentil soup recipe is flavorful, comforting, and simple to make! Easy components like pink lentils, onions, cumin, and lemon juice give it a stunning creamy texture and vibrant, earthy taste. Leftovers freeze nicely! Vegan and gluten-free.
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Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrot, celery, salt, and several other grinds of pepper. Prepare dinner, stirring often, for 8 minutes, or till the greens are gentle.
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Stir within the potato, garlic, cumin, and cayenne and cook dinner, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for half-hour, or till the lentils and potatoes are gentle.
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Take away from the warmth and use an immersion blender to mix till largely easy. (Alternatively, mix the soup in an upright blender.) If the soup is just too thick, add the remaining 1 cup water.
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Add the lemon juice and season to style with extra salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped recent parsley.