Karol Smith
Delightful Red Lentil and Sun-dried Tomato Nourishing Soup
This comforting and nutritious soup is a perfect blend of red lentils and sun-dried tomatoes, making it an ideal choice for a hearty meal. The rich flavors are enhanced with a hint of garlic, onion, and aromatic herbs, creating a dish that warms both the body and soul. Perfect for any season, this soup is both satisfying and easy to prepare.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 1/2 cup sun-dried tomatoes, chopped
– 1 large onion, finely chopped
– 3 cloves garlic, minced
– 2 large carrots, diced
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp smoked paprika
– 1/4 tsp red pepper flakes (optional, for a bit of heat)
– Salt and pepper to taste
– 2 tbsp olive oil
– Juice of 1 lemon
– Fresh parsley, chopped (for garnish)
Instructions:
1. In a large pot, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
2. Add the minced garlic and diced carrots, and sauté for another 2-3 minutes until fragrant.
3. Stir in the ground cumin, ground coriander, smoked paprika, and red pepper flakes (if using). Cook for an additional minute to toast the spices.
4. Add the rinsed red lentils, chopped sun-dried tomatoes, diced tomatoes (with their juice), and vegetable broth. Stir to combine all ingredients.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25-30 minutes, or until the lentils and carrots are tender.
6. Season the soup with salt and pepper to taste. Stir in the freshly squeezed lemon juice to brighten the flavors.
7. Using an immersion blender, blend the soup to your desired consistency. You can make it completely smooth or leave some chunks for texture.
8. Serve the soup hot, garnished with chopped fresh parsley.
Enjoy your delightful, nourishing red lentil and sun-dried tomato soup!
