This pink lentil soup recipe is cozy, flavorful, and shiny with lemon. Simple to make with easy components, it is a scrumptious, wholesome one-pot meal.
This pink lentil soup recipe is precisely what I’m craving today. 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 one among my favourite dishes to order at Center Japanese eating places. In contrast to lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow shade and shiny, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This pink lentil soup is simple to make with primary pantry components. Easy, filling, and flavorful, it’s an incredible recipe to have in your again pocket presently of 12 months. I hope you adore it as a lot as I do!
Purple Lentil Soup Components
Right here’s what you’ll must make this pink lentil soup recipe:
- Purple lentils, in fact! The pink lentils disintegrate as they prepare dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils is not going to work right here. In case you have 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 for those who’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 depend upon how a lot liquid your lentils take in. 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. In case you have further inventory available, or for those who’re utilizing home made vegetable broth, be at liberty to interchange the water with further broth.
- Recent lemon juice – It provides the soup a scrumptious shiny 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.
- Recent parsley – For garnish. You may technically skip it, however I like the freshness it provides to this easy soup. Recent cilantro can be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements under.
The best way to Make Purple 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 prepare dinner till gentle, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and prepare dinner for an additional minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Carry to a simmer and prepare dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this pink lentil soup recipe is simply partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining entire potatoes and different veggies will go away a little bit of texture.
An immersion blender is ideal for this, however you might use an upright blender too. When you’re going that route, switch many 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 contemporary parsley.
Take pleasure in!
Recipe Suggestions
- Cease mixing earlier than it’s completely easy. I prefer to mix a few 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 provides the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I record a spread of water on this recipe. You could want much less or extra relying on how a lot water your lentils take in. 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 at liberty to make it your personal! Strive 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 shiny, tangy taste takes this recipe excessive.
What to Serve with Purple 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 can too freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you might must stir in somewhat water to skinny it if you reheat.
Extra Favourite Soup Recipes
When you love this pink lentil soup, attempt one among these straightforward soup recipes subsequent:
Purple Lentil Soup
Serves 6
This pink lentil soup recipe is flavorful, comforting, and straightforward to make! Easy components like pink lentils, onions, cumin, and lemon juice give it a beautiful creamy texture and shiny, 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. Prepare dinner, stirring sometimes, for 8 minutes, or till the greens are gentle.
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Stir within the potato, garlic, cumin, and cayenne and prepare dinner, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for half-hour, or till the lentils and potatoes are gentle.
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Take away from the warmth and use an immersion blender to mix till principally easy. (Alternatively, mix the soup in an upright blender.) If the soup is just 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 contemporary parsley.
