Lentil soups is delicious, simple to make and healthy for us. Red lentils in soup make a dairy-free creamy base for the soup, they cook quickly and I feel they are very easy to digest.
Added to this is that it is endlessly versatile in that you can prepare it with only salt and pepper or add different spices. Below, I have given the basic bare bones recipe (when you want to eat a simple taste) plus two of my favorite spice options for the soup.
- 1 cup red lentils
- 5 cups of low sodium vegetable broth (or water)
- 1 cup of diced tomatoes
- 1 large carrot, diced
- 1 small yellow onion, diced
- ½ cup green cabbage, diced
- 1/2 teaspoon salt, or to taste (if you are using veg broth, you need less to no additional salt)
- Freshly ground black pepper, to taste
- Optional: 2 teaspoons fresh lime juice or more, to taste
- Spice option 1:
- 1 bay leaf
- 1 garlic clove
- Spice option 2: (you can prepare with one or any combination of these spices)
- ½ teaspoon cumin
- ½ teaspoon cinnamon
- ½ teaspoon coriander
- ¼ teaspoon turmeric
- garlic press
- 2- to 3-quart saucepan
- In a medium (2- to 3-quart) saucepan, heat 1 cup of vegetable broth over medium heat.
- Add the onion and cook for 5 minutes or until the onion is soft and translucent.
- Add the lentils, vegetable broth, tomatoes and spices of your choice. Bring to a boil, then turn the heat down to low.
- Cover the pot and allow the soup to simmer for 15 minutes
- Add carrot and cabbage and cook for another 5 minutes until the lentils are soft. (I add them at the end so they do not overcook and lose all their beautiful color).
- When done, turn off the heat and stir in the lemon juice, and add salt and pepper to taste.
- When ready to serve, ladle into bowls.
If you like this recipe, you’ll love The Jewish Food Hero Cookbook: 50 Simple Plant Based Recipes For Your Holiday Meals