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 is an easy recipe for a hearty and tasty soup. Tomatoes, carrots, and banana peppers for flavor, along with balsamic vinegar and herbs.
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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