If I could sneakily call this “red velvet soup” without disappointing anyone who expected cocoa or cream cheese frosting, I might. The name feels more fun than the straightforward “red lentil soup with lemon,” which sounds plain and uninspired—yet this soup is anything but.
So don’t delay.
While your life isn’t literally at risk, it will be noticeably richer with this soup in it.
Made from pantry staples, it manages to be surprisingly vibrant. The lentils break down into the broth, creating a silky, almost creamy texture. Bright lemon lifts the flavor, cayenne adds a gentle heat, and cumin contributes a warm, smoky base. Together, they create a deeply satisfying bowl.
And though I could give it a more provocative name to shout its pleasures from the rooftops, there’s no need.
Red lentil soup with lemon—simple, elegant, and comforting. Perfect for a quiet night in.
Last night I nearly skipped a run. It was cold, my legs were achy, I was hungry, and it was Tuesday—so excuses piled up. I even considered not working out at all. Then I thought about how I would feel the next morning if I let one of the things I love go by. So I laced up my sneakers and went. Every step wasn’t perfect, but I finished six miles.
When I woke up, my calves complained with every step to the kitchen, but my head felt clearer and it was worth it. Small decisions like that make the following day better.
Red Lentil Soup with Lemon
Serves 6, adapted from In The Kitchen With A Good Appetite
Ingredients
- 1 tbsp olive oil
- 2 large onions, chopped
- 4 garlic cloves, minced
- 2 tbsp tomato paste
- 2 tsp ground cumin
- 1/2 tsp kosher salt, plus more to taste
- 1/2 tsp freshly ground black pepper
- pinch cayenne pepper
- 2 quarts vegetable broth
- 1 1/2 cups red lentils
- 1/2 cup bulgur
- 2 large carrots, peeled and diced
- juice of 1 lemon
- 1/3 cup chopped fresh parsley
Instructions
- Heat the oil in a large pot over medium-high heat. Add the onions and garlic and sauté until they begin to brown, about 4 minutes.
- Stir in the tomato paste, cumin, salt, pepper, and cayenne. Sauté for another 2 minutes, stirring frequently to bloom the spices.
- Add the broth, 2 cups water, the lentils, bulgur, and carrots. Bring to a simmer, then partially cover the pot and reduce the heat to medium-low. Simmer until the lentils are tender, about 30 minutes. Adjust salt to taste.
- Use an immersion blender (or transfer to a blender) to puree the soup until smooth, or puree half and leave half chunky for texture. Stir in the lemon juice and parsley just before serving.
I am submitting this to Souper Sundays, hosted by Deb at Kahakai Kitchen.