A comforting and nutritious soup ready in less than 20 minutes, perfect for weeknight meals. Red lentils melt deliciously to create a naturally velvety texture, enriched with fresh vegetables and a drizzle of olive oil.
⏱️20 min
📊Easy
👥4 servings
🍽️Soup
quickbudget-friendlyvegetarianfamily
Ingredients
200 gred lentils
1 litrevegetable broth
1 pièceonion
1 piècecarrot
2 goussesgarlic
2 cuillères à soupeolive oil
1 pincéesalt
1 pincéepepper
1 cuillère à cafélemon juice
Instructions
1PREPARE THE VEGETABLES: Peel and thinly mince the onion and garlic, then cut the carrot into small 5 mm dice. This uniform cutting will allow the vegetables to cook evenly and quickly. Rinse the red lentils under cold water in a fine-mesh strainer to remove any impurities.
2SAUTÉ THE VEGETABLES: Pour the olive oil into a large pot over medium heat. Add the onion and garlic, letting them turn golden for 2 minutes while stirring regularly until they release their aroma. Add the carrot and continue cooking for 1 additional minute.
3ADD THE BROTH AND LENTILS: Pour the hot broth into the pot, then add the red lentils. Bring everything to a boil while stirring occasionally. Red lentils swell quickly and only need 12 to 15 minutes of cooking to become tender and slightly creamy.
4SIMMER GENTLY: Reduce the heat to medium-low and let simmer for 12 minutes without covering. The soup should bubble gently. You will gradually see the lentils become translucent and begin to break down slightly, which will naturally thicken the soup and create a rich, velvety texture.
5SEASON AND FINISH: Taste and adjust the seasoning with salt and pepper to your preference. Add the fresh lemon juice which will bring a slight acidity and enhance the flavors. Pour the hot soup into bowls and drizzle a splash of olive oil over each serving for added flavor.