Red Lentil Soup
An autumn-colored soup befitting of the season with its warm hearty taste and texture.
Ingredients
- 1¾ cups red lentils 14 oz. bag
- ¼ cup medium grain rice
- 3 tablespoons olive or avocado oil
- 3 quarts water
- 2 cups carrots cubed
- 2 onions cubed medium
- 2 tablespoons cumin spice
- 1 tablespoon salt
- ½ bunch parsley chopped
Instructions
- Add red split lentils and rice, wash repeatedly then soak in warm water.
- In a medium pot on medium-high heat add oil, then sauté onions until translucent and semi-caramelized.
- Add in cubed carrots and sauté for a few minutes, then add the soaked and drained lentils and rice, cumin powder, salt, and cold water. Give the ingredients a good stir.
- Allow the soup to boil then lower to low-medium heat for about 20 minutes.
- Once the soup is finished, add fresh minced parsley. Add more water if you feel you need a looser consistency. Enjoy!
Video
Notes
- Remove the small stones from the red lentils before washing and soaking them in warm water.
- For a creamy red lentil soup, use an immersion blender to puree the soup in order to reach the creamy consistency you prefer.
- Adjust the number of cups of water If the soup is too thick, add some water to liquefy it.