Red Lentil Soup
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6
Ingredients
- 2 cups red lentils
- 1 medium onion, chopped
- 3 cloves garlic, minced
- Small piece of zucchini, diced (about 1 cup)
- 2 medium carrots, chopped
- 1 medium tomato, grated
- 2 celery stalks
- 2 tbsp olive oil
- 2 tbsp chopped cilantro
- 1 tbsp tomato paste
- Salt to taste
- 1 tsp oregano
- 1/2 tsp black pepper
- 1/2 tsp Ras Al Hanout spice
- 1/2 tsp cumin
- 1 tsp ginger powder
- 1 tbsp paprika
- Crushed red pepper (optional)
Instructions
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In a saucepan over medium heat, put olive oil.
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Add the onion, garlic, salt, pepper, ginger, cumin, Ras Al Hanout, oregano, paprika.
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Add tomato paste then the grated tomato.
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Let cook for 2 minutes.
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Add zucchini, carrots, celery, cilantro and red lentils (washed and drained)
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Let cook for a minute or two then cover the vegetables with boiled water.
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Let cook for 30 minutes.
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Add boiled water if needed.
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Take out the celery stalks and discard them.
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Use an immersion blender and purée the soup.
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Adjust the seasoning, let boil for a minute or two, then turn off the heat.
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Serve as is or with your favorite bread or croutons.
Recipe Notes
- You can use any of your favorite seasoning.
- You can use less amount of red lentils if you don’t want your soup to be too thick.