When it’s gray outside, a chilly wind is blowing, and your body feels autumnal fatigue, you want something hot, light, but truly satisfying. Not soup from a bag or broth with a cube, but real, thick, aromatic, with grains that warm from the inside. It cooks faster than you can get hungry.
What you will need:
Red lentils – ½ cup
Carrots – 2 pieces
Onion – 1 head
Potatoes – 2 pieces
Garlic – 2 cloves
Water – 1.5 liters
Tomato paste – 1 tbsp. spoon
Salt, turmeric, black pepper – to taste
Fresh herbs or dried dill – a handful
Vegetable oil – for frying
How to cook:
- Cut the potatoes into cubes and place in a saucepan.
- Fill with water and put on fire.
- While the water is heating, finely chop the onion and grate the carrots.
- Fry them in a pan until soft, about 5 minutes.
- Add tomato paste and a pinch of turmeric, heat for another 1 minute, this will make the soup brighter and more aromatic.
- Once the water boils, add the washed lentils, salt and pepper. Cook for 10 minutes. Place the roast in a saucepan and stir.
- 2 minutes before readiness, add chopped garlic and herbs.
- Turn off the heat, cover with a lid and let the soup sit for 10 minutes.
The result is a thick soup with the aroma of turmeric and a slight sourness from tomato. It perfectly satisfies hunger, does not overload the stomach and lifts your mood. Serve it hot with a slice of black bread. Within a couple of minutes after serving, everyone will be asking for more.
Bon appetit!
Question and answer:
Do I need to rinse lentils before cooking?
Yes, definitely. Rinsing removes dust and excess starch, so the soup will not be cloudy.
How long does it take to cook red lentil soup?
Just 15–20 minutes. Red lentils cook quickly.
What can you replace tomato paste with?
A fresh tomato, some sugar-free ketchup, or even a pinch of paprika for color will do. But tomato paste gives the richest taste.
