My dear friend P. gave me a version of this red lentil soup recipe. I was intrigued by making a bean soup in under an hour and the balsamic vinegar topping. My family liked my version, so here you are!
You will need a large pot, knife, cooking spoon, grater or food processor, and bowl.
Soak red lentils in 4 cups water for 10 minutes.
Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil, shredded carrots, and diced banana peppers. Season with part of the garlic/salt/pepper mix. Lower heat to medium high, cook until vegetables are limp.
Add onion flakes, tomato paste, and chicken broth. Season with part of the garlic/salt/pepper mix.
Drain lentils.
Add lentils, chopped tomatoes with juice, herbs, paprika, and remainder of garlic/salt/pepper.
Simmer for 40 minutes.
Taste to make sure beans are soft. Add more salt or pepper to taste.
Makes approximately 8 cups for 6 to 8 servings.
Top each serving with two tsp balsamic vinegar.
Serve with baguette or other bread.
Tips: 1. This soup is good with many different spice and herb combinations. Try turmeric, garlic, cilantro, thyme, mint, cumin, or ginger. 2. You could make this in a pressure cooker or slow cooker. Just remember the normal stovetop cooking time is about 40 minutes. 3. A lemon-infused balsamic vinegar is another great topping. 4. If you like a creamier soup, use an immersion blender to pureé the soup when done. 5. Make this vegetarian by using vegetable broth. 6. I use Paula Deen’s house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. 7. Substitute celery or leeks for banana peppers.
Red Lentil Soup easy hearty tasty
Notes
Tips: 1. This soup is good with many different spice and herb combinations. Try turmeric, garlic, cilantro, thyme, mint, cumin, or ginger. 2. You could make this in a pressure cooker or slow cooker. Just remember the normal stovetop cooking time is about 40 minutes. 3. A lemon-infused balsamic vinegar is another great topping. 4. If you like a creamier soup, use an immersion blender to pureé the soup when done. 5. Make this vegetarian by using vegetable broth. 6. I use Paula Deen's house mix: 4 tsp salt, 2 tsp granulated garlic powder, 3 tsp black pepper. 7. Substitute celery or leeks for banana peppers.
Ingredients
- 4 tbsp olive oil
- 4 tsp onion flakes
- 2 carrots, shredded
- 2 banana peppers, cut into ½ inch squares
- 1 ½ cups red lentils
- 2 tbsp tomato paste
- 32 oz. box chicken broth
- 1 ¾ tsp garlic/salt/pepper mix
- 2 14.5 oz cans chopped tomatoes
- 1 tsp paprika
- 1 tbsp dried herbs (I used rosemary, thyme, and oregano)
- 4 tbsp balsamic vinegar
Instructions
- You will need a large pot, knife, cooking spoon, grater or food processor, bowl
- Soak red lentils in 4 cups water for 10 minutes.
- Heat the pot with 1 tbsp water over high heat. When water boils, add olive oil, shredded carrots, and diced banana peppers. Season with part of the garlic/salt/pepper mix. Lower heat to medium high, cook until vegetables are limp.
- Add onion flakes, tomato paste, and chicken broth. Season with part of the garlic/salt/pepper mix.
- Drain lentils.
- Add lentils, chopped tomatoes with juice, herbs, paprika, and remainder of garlic/salt/pepper.
- Simmer for 40 minutes.
- Taste to make sure beans are soft. Add more salt or pepper to taste.
- Makes approximately 8 cups for 6 to 8 servings.
- Top each serving with two tsp balsamic vinegar.
- Serve with baguette or other bread.
Nutrition Facts
Red Lentil Soup easy hearty tasty
Serves: 6 - 8 servings
|
Amount Per Serving: 1 cup or 1 1/3
|
||
|---|---|---|
| Calories | 1919 calories for whole recipe | |
| % Daily Value* | ||
| Total Fat 69 g | 106.2% | |
| Saturated Fat 9 g | 45% | |
| Trans Fat 0 g | ||
| Cholesterol 30 mg | 10% | |
| Sodium 7378 mg | 307.4% | |
| Total Carbohydrate 250 g | 83.3% | |
| Dietary Fiber 49 g | 196% | |
| Sugars 50 g | ||
| Protein 90 g | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Casa Bouquet
Nutrition for red lentil soup
1 whole recipe is about 1919 calories. One 1-cup serving is about 240 calories. Nutrition facts are approximations.
Resource links for red lentil soup
- https://www.thekitchn.com/whats-the-difference-brown-green-and-red-lentils-111139
- What’s the difference between brown, green, and red lentils? From The Kitchn
- http://www.foodtimeline.org/foodsoups.html
- History of soup from Food Timeline
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This is perfect to add to the way I am eating currently. It would be a great addition. TFS.
Thanks, Clearissa! I was not familiar with red lentils until I started working on this recipe. My whole family loved it!
That looks so yummy and perfect for a chilly winter evening.
Hey Clearissa, I’m so glad you like the recipe. This soup can take a lot of flavor directions to make it yummy for your family. I like the rosemary-basil-thyme combo!
Thanks for sharing Lisa. I agree this is a great soup!
//P
Hey Patty, Thanks. I’ll be interested to hear what you think if you try my modifications!