Spicy Red Lentil Soup – red lentils, carrots and spices will certainly warm you up this winter.
Flavorful recipe for Moroccan Spicy Red Lentil Soup comes from Acedarspoon blog. Base of soup is made of red lentils and carrots with addition of warm spices like cinnamon, turmeric, coriander, cumin and paprika.
Usually it is quick and easy to make. When I cooked the soup, my lentils were a bit hard, so they took longer time to cook, but it was all worth it. This hearty soup is creamy without using cream, packed with nutritional goodness, super tasty and will make a good lunch or supper.
Spicy Red Lentil Soup will certainly warm you up this winter.
UPDATE: Today I cooked the same soup in my Instant Pot. The ingredients and procedure are very similar, except that I used 1 cup of raw red lentils instead of 2 cups cooked ones. For steps 1 and 2, I used Saute setting of the Instant Pot. If you want to use raw lentils when cooking on stove-top, you may need to add more broth. For cooked lentils in IP, use less broth.
- 2 Tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 7 carrots, chopped
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 2 teaspoon coriander
- 1/2 teaspoon paprika
- 1/4 teaspoon cinnamon
- 6 cups vegetable (or chicken) broth
- 1-15 oz can diced tomatoes
- 2 cups cooked red lentils (or 1 cup raw lentils), rinsed until water runs clear
- Salt and pepper to taste
- GARNISH : Greek yogurt, fresh cilantro or parsley, lemon juice and red pepper flakes ( optional)
Sauté the onion and garlic in olive oil until soft. Add carrots and sauté until carrots are tender about 10-12 minutes.
Add spices and sauté for an additional 2 minutes.
Add broth, tomatoes and lentils and stir to combine. Simmer on low heat for about 30 minutes until lentils are tender.
Blend soup to make it creamy.
Serve with a dollop of Greek yogurt, chopped fresh cilantro (or parsley), red pepper flakes and fresh lemon juice.
INSTANT POT: Use raw lentils. Manual setting, 15 minutes cooking time, natural steam release.