This pink lentil soup recipe is cozy, flavorful, and brilliant with lemon. Straightforward to make with easy elements, it is a scrumptious, wholesome one-pot meal.
This pink lentil soup recipe is precisely what I’m craving as of late. It’s cozy and warming, however nourishing too. Blended pink lentils thicken the broth (no cream right here!) and provides every bowl a lift of plant-based protein. Fragrant veggies and cumin add earthy depth of taste. This pink lentil soup is wholesome and scrumptious.
The recipe is impressed by Turkish pink lentil soup, which is certainly one of my favourite dishes to order at Center Jap eating places. In contrast to lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow shade and brilliant, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This pink lentil soup is straightforward to make with primary pantry elements. Easy, filling, and flavorful, it’s an ideal recipe to have in your again pocket at the moment of 12 months. I hope you adore it as a lot as I do!
Pink Lentil Soup Components
Right here’s what you’ll have to make this pink lentil soup recipe:
- Pink lentils, in fact! The pink lentils collapse as they cook dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils is not going to work right here. When you’ve got these, go take a look at this lentil soup recipe as an alternative!
- Onion, garlic, carrot, and celery – These fragrant veggies create the soup’s flavorful base.
- Yukon Gold potato – For texture.
- Floor cumin – For earthy depth of taste.
- Cayenne pepper – For warmth. Skip it in case you’re delicate to spice, or substitute a pinch of gentle chili powder.
- Vegetable broth and water – You’ll want 5 to six cups of liquid to make this soup recipe. The precise quantity will rely on how a lot liquid your lentils take up. I name for 4 cups broth and 1 to 2 cups water as a result of most store-bought inventory is available in 4-cup packing containers. When you’ve got additional inventory available, or in case you’re utilizing selfmade vegetable broth, be at liberty to exchange the water with extra broth.
- Contemporary lemon juice – It offers the soup a scrumptious brilliant end.
- Further-virgin olive oil – It provides beautiful richness. Use some within the soup, and serve it with one other drizzle of oil on high.
- Contemporary parsley – For garnish. You might technically skip it, however I like the freshness it provides to this easy soup. Contemporary cilantro could be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements under.
The way to Make Pink Lentil Soup
This pink lentil soup recipe has three easy steps:
- Sauté
- Simmer
- Mix
Begin by sautéing the aromatics. Warmth the olive oil in a big pot over medium warmth. Add the onion, carrot, and celery and cook dinner till delicate, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and cook dinner for an additional minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Convey to a simmer and cook dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this pink lentil soup recipe is just partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining complete potatoes and different veggies will go away a little bit of texture.
An immersion blender is ideal for this, however you can use an upright blender too. Should you’re going that route, switch a lot of the soup to a blender and mix till easy. Then, add it again to the pot with the remaining chunky soup.
Lastly, season and serve. Stir within the lemon juice and season to style with salt and pepper. Serve topped with a drizzle of olive oil and recent parsley.
Take pleasure in!
Recipe Suggestions
- Cease mixing earlier than it’s completely easy. I prefer to mix a number of the lentils and potatoes on this soup to make the broth thick and creamy. However I don’t completely puree it—leaving some chunks offers the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I checklist a spread of water on this recipe. It’s possible you’ll want much less or extra relying on how a lot water your lentils take up. Begin on the low finish and keep there for a thick pink lentil soup. Add extra water for a thinner one. The ultimate texture is as much as you!
- Make it your personal. I like this recipe as written, nevertheless it’s versatile. Be happy to make it your personal! Attempt changing the cumin with floor coriander or paprika, or experiment with candy potato as an alternative of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder shade and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its brilliant, tangy taste takes this recipe excessive.
What to Serve with Pink Lentil Soup
I like to serve this pink lentil soup with crusty bread and a easy salad. Any of those salad recipes would pair properly with it:
Storage and Reheating
Leftovers maintain effectively in an hermetic container within the fridge for as much as 4 days. You may as well freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you could have to stir in somewhat water to skinny it if you reheat.
Extra Favourite Soup Recipes
Should you love this pink lentil soup, attempt certainly one of these straightforward soup recipes subsequent:
Pink Lentil Soup
Serves 6
This pink lentil soup recipe is flavorful, comforting, and straightforward to make! Easy elements like pink lentils, onions, cumin, and lemon juice give it a beautiful creamy texture and brilliant, earthy taste. Leftovers freeze effectively! Vegan and gluten-free.
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Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrot, celery, salt, and several other grinds of pepper. Cook dinner, stirring sometimes, for 8 minutes, or till the greens are delicate.
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Stir within the potato, garlic, cumin, and cayenne and cook dinner, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for half-hour, or till the lentils and potatoes are delicate.
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Take away from the warmth and use an immersion blender to mix till largely easy. (Alternatively, mix the soup in an upright blender.) If the soup is simply too thick, add the remaining 1 cup water.
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Add the lemon juice and season to style with extra salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped recent parsley.
