This pink lentil soup recipe is cozy, flavorful, and brilliant with lemon. Simple to make with easy substances, it is a scrumptious, wholesome one-pot meal.
This pink lentil soup recipe is precisely what I’m craving as of late. 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 one in every of my favourite dishes to order at Center Jap eating places. Not like lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow coloration and brilliant, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This pink lentil soup is straightforward to make with primary pantry substances. Easy, filling, and flavorful, it’s a terrific recipe to have in your again pocket presently of 12 months. I hope you adore it as a lot as I do!
Pink Lentil Soup Elements
Right here’s what you’ll have to make this pink lentil soup recipe:
- Pink lentils, in fact! The pink lentils disintegrate as they cook dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils is not going to work right here. In case you have these, go try this lentil soup recipe as a substitute!
- 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 gentle 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 packing containers. In case you have further inventory readily available, or for those who’re utilizing home made vegetable broth, be at liberty to interchange the water with further broth.
- Contemporary lemon juice – It offers the soup a scrumptious brilliant 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.
- Contemporary parsley – For garnish. You might technically skip it, however I like the freshness it provides to this easy soup. Contemporary cilantro could be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements beneath.
Easy methods to Make Pink 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 one more minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Deliver 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 just partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining complete potatoes and different veggies will go away a little bit of texture.
An immersion blender is ideal for this, however you might use an upright blender too. For those who’re going that route, switch a lot of the soup to a blender and mix till clean. 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.
Get pleasure from!
Recipe Ideas
- Cease mixing earlier than it’s completely clean. I wish 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 offers the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I listing a variety of water on this recipe. Chances are 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 individual. I like this recipe as written, however it’s versatile. Be happy to make it your individual! Attempt changing the cumin with floor coriander or paprika, or experiment with candy potato as a substitute of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder coloration and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its brilliant, tangy taste takes this recipe excessive.
What to Serve with Pink 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 maintain effectively in an hermetic container within the fridge for as much as 4 days. It’s also possible to freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you could have to stir in a bit water to skinny it once you reheat.
Extra Favourite Soup Recipes
For those who love this pink lentil soup, attempt one in every of these simple soup recipes subsequent:
Pink Lentil Soup
Serves 6
This pink lentil soup recipe is flavorful, comforting, and simple to make! Easy substances like pink lentils, onions, cumin, and lemon juice give it a stunning creamy texture and brilliant, earthy taste. Leftovers freeze effectively! 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 a number of other grinds of pepper. Cook 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 principally clean. (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.
