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Hey there, soup lovers!
If you’re on the hunt for a comforting bowl of goodness, you’re in for a treat!
Today, I’m sharing my favorite lentil soup recipe, and guess what? It’s totally tomato-free!
Rich, hearty, and packed with flavor, this soup is perfect for cozy nights in.
You won’t miss the tomatoes, I promise!
Let’s dive in and whip up a batch together!
Possible Ingredient Alternatives
For the yellow onion, red onion or shallots can be used as alternatives, providing a similar aromatic base with slightly different flavor profiles. Adjust quantities as needed, as shallots are more potent. Dried lentils can be substituted with canned lentils for convenience, reducing cooking time. Rinse canned lentils before use and add them later in the cooking process. Vegetable stock can be replaced with chicken stock for a non-vegetarian option, or water with additional seasonings for a simpler broth. If using water, consider adding more spices or herbs to maintain flavor depth. For a lower-sodium version, use low-sodium stock or dilute regular stock with water.
Preparation Time | 10-15 minutes |
Cooking Time | 30-35 minutes |
Total Time | 40-50 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 600-700
- Protein: 30-35 g
- Fat: 15-20 g
- Carbohydrates: 100-110 g
Ingredients
- 1 medium yellow onion
- 3 cloves garlic
- 1 lemon (zest and juice)
- 1 tablespoon olive oil
- 1.5 teaspoons ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 0.5 teaspoon ground coriander seed
- 0.25 teaspoon ground cardamom
- 0.125 teaspoon ground cloves
- 0.125 teaspoon chili flakes
- 175 grams dried red lentils
- 1 liter vegetable stock
- Salt (to taste)
- Pepper (to taste)
Step 1: Prepare the Ingredients
Start by finely dicing 1 medium yellow onion and mincing 3 cloves of garlic.
Zest one lemon and extract 30 mL of its juice, which should be about half the lemon.
Step 2: Cook the Onion
In a large saucepan, heat 1 tablespoon of olive oil over medium-low heat until it becomes shimmering.
Add the diced onion along with a generous pinch of salt.
Gently cook the onion until it is very soft, has released its moisture, and turned translucent, about 5 to 10 minutes.
Step 3: Add Spices and Aromatics
Once the onion is soft, add the following spices to the saucepan: 1.5 teaspoons of ground cumin, 0.5 teaspoon of ground cinnamon, 0.5 teaspoon of ground ginger, 0.5 teaspoon of ground coriander seed, 0.25 teaspoon of ground cardamom, 0.125 teaspoon of ground cloves, and 0.125 teaspoon of chili flakes.
Stir to combine these spices with the onion and cook until they become very fragrant, about 1 to 2 minutes.
Next, add the minced garlic and lemon zest, cooking for an additional 30 seconds.
Step 4: Simmer the Soup
Add 175 grams of dried red lentils to the saucepan, then pour in 1 liter of vegetable stock.
Bring the stock to a boil before reducing the heat to a simmer.
Allow the soup to simmer uncovered until the lentils are completely cooked through and have begun to break down, which should take about 20 minutes.
Step 5: Blend the Soup and Adjust Seasoning
Once the lentils are cooked, turn off the heat and whisk the soup vigorously until the lentils break down further, achieving a somewhat smooth and homogeneous texture.
Pour in the lemon juice and taste the soup, adjusting seasoning with salt and pepper as needed to suit your preference.
Step 6: Serve the Soup
Ladle the soup into bowls and serve it while still hot.
It’s best enjoyed with plenty of crusty bread on the side.
Bon appétit!