Are you ready to embark on a culinary journey that will tantalize your taste buds and warm your soul? This Spiced Tomato Soup with Red Lentils is not just another soup - it's a flavor-packed adventure that combines the rich, tangy essence of tomatoes with the hearty, protein-rich red lentils and a symphony of aromatic Indian spices. Perfect for those chilly evenings or when you're craving something both nutritious and incredibly delicious, this recipe promises to become your new go-to comfort food that will have everyone asking for seconds!
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Indian
Serves: 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 can (14 oz) diced tomatoes
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 2 tablespoons of olive oil over medium heat. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onion becomes translucent and soft.
- Add the minced garlic to the pot and cook for an additional 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Stir in 1 teaspoon of ground cumin and 1 teaspoon of ground coriander. Cook the spices with the onion and garlic for about 1 minute until fragrant.
- Pour in the can of diced tomatoes, including their juices, and stir well to combine all the ingredients. Let the mixture simmer for about 5 minutes, allowing the flavors to meld.
- Add 1 cup of rinsed red lentils to the pot, followed by 4 cups of vegetable broth. Stir well to ensure the lentils are evenly distributed.
- Bring the soup to a boil, then reduce the heat to low and cover the pot. Let it simmer for about 20-25 minutes, or until the lentils are tender and have absorbed some of the liquid.
- Once the lentils are cooked, season the soup with salt and pepper to taste. If you prefer a smoother texture, you can use an immersion blender to puree the soup to your desired consistency.
- Serve the spiced tomato soup hot, garnished with fresh cilantro for an added burst of flavor and color. Enjoy!
Tips
- Rinse the red lentils thoroughly before cooking to remove any excess starch and ensure a cleaner, clearer soup.
- Toast the spices (cumin and coriander) for an extra minute to enhance their flavor profile and release their full aromatic potential.
- For a creamier texture, you can blend a portion of the soup or use an immersion blender to partially puree the ingredients.
- Use fresh, high-quality vegetable broth for the best depth of flavor. Homemade is always best, but a good store-bought broth works well too.
- Don't rush the simmering process - allowing the soup to cook slowly helps the lentils become tender and allows the flavors to meld together perfectly.
- For added richness, you can stir in a dollop of Greek yogurt or a splash of coconut milk just before serving.
- The soup keeps well in the refrigerator for 3-4 days, and the flavors often improve overnight, making it an excellent make-ahead meal.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 15g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 0mg
