Quick Lentil Soup
Servings: 4 people
- 2 tablespoons extra virgin olive oil
- 1 rib celery chopped
- 1 large carrot chopped
- 1 onion chopped
- 2 cloves garlic grated
- 1 inch (2½ cm) ginger grated
- 1 teaspoon turmeric
- ½ teaspoon rosemary
- 1 cup (200 g) split red lentils dried - not cooked
- 1 can crushed tomatoes 15 oz / 400 g can
- 4 cups (1 L) vegetable broth or chicken broth
- ¾ teaspoon salt or more to taste + black pepper
- 1 lemon cut into wedges
- Build the Flavor Base: Heat 2 tablespoons extra virgin olive oil in a large pot over medium heat. Add 1 rib celery, 1 large carrot, and 1 onion (all chopped), and cook for 3 minutes until slightly soft.Stir in 2 cloves garlic, 1 inch ginger (both grated), 1 teaspoon turmeric, and ½ teaspoon rosemary, and cook for 1 to 2 more minutes, adding a splash of water if needed.
- Simmer the Soup: Add 1 cup split red lentils, 1 can crushed tomatoes, 4 cups vegetable broth, ¾ teaspoon salt, and black pepper. Bring to a boil, then reduce heat and simmer for 15 to 20 minutes, stirring sometimes, until the lentils are tender and creamy.
- Finish and Serve: Taste and adjust seasoning. Serve hot with toasted bread brushed with garlic and a drizzle of olive oil. Add a squeeze of lemon on top for a fresh finish.
Substitutions
- Olive oil → avocado oil or coconut oil for a lighter taste.
- Red lentils → yellow lentils or split peas for a similar texture, or canned lentils with half the broth.
- Celery → chopped fennel or zucchini for a fresh, earthy flavor.
- Carrot → sweet potato, pumpkin, or bell pepper for extra color and sweetness.
- Onion → shallots or leeks for a milder and slightly sweeter flavor.
- Garlic → roasted garlic or garlic powder for a softer, less sharp taste.
- Ginger → ground ginger or omit for a gentler flavor profile.
- Turmeric → curry powder or ground cumin for a warm, earthy note.
- Dried rosemary → dried thyme, marjoram, or Italian seasoning for a Mediterranean touch.
- Crushed tomatoes → diced tomatoes or tomato passata for a smoother broth.
- Vegetable broth or chicken broth → bouillon powder dissolved in water to keep groceries lighter and last longer.
- Lemon → lime juice, vinegar, or a spoon of low-fat Greek yogurt or Skyr for tang and protein.
- Rinse the lentils: wash split red lentils under cold water to remove starch and help them cook evenly.
- Pick the right lentils: use split red lentils for quick cooking and a creamy texture without blending.
- Build flavor first: sauté onion, celery, and carrot before adding liquids.
- Use your spices: turmeric and rosemary add warmth, color, and wholesome Mediterranean flavor.
- Adjust the texture: simmer uncovered for a thicker soup or add a splash of vegetable broth for a thinner one.
- Add acidity: finish with lemon or lime juice to brighten the flavors and balance the lentils.
- Top it off: garnish with herbs, chili flakes, or a spoon of low-fat Greek yogurt for creaminess and protein.
