ingredients
  • Extra virgin olive oil 1 tbsp
  • Salted butter 1 tbsp
  • Red onion 1 large, peeled and finely chopped
  • Garlic 6 cloves, peeled and finely grated
  • Carrot 1, peeled and finely chopped
  • Red tomatoes 2, finely chopped
  • Cumin powder 1 tsp
  • Dried rosemary 1/2 tsp
  • Dried thyme 1/2 tsp
  • Dry brown lentils 1/2 cup, rinsed in water and drained
  • Vegetable or chicken broth 4 cups
  • Water 1/2 cup
  • Salt 1/2 tsp • 1 kcal
  • Paprika powder 1/2 tsp
  • Black pepper powder 1/4 tsp
  • Handful fresh cilantro leaves 1, roughly chopped
  • Fresh lemon juice 3 tbsp
Calories refers to 100 gr of product

Husked lentils or lentils with the skin are filled with good quality nutrition, are a great source of fiber, good quality protein, minerals, and carbohydrates. But, this is one food group that is particularly tricky to use and play around with as lentils have a distinct flavor and aroma of its own.
Do not worry, here we bring to you a delicious and easy way to add good nutrients from lentils to your dinner table. In fact, this lentil soup recipe is a great way to add wholesome nutrition to your everyday meal! A bowlful of this lentil soup makes up for most of the macro and micro nutrient requirements of your daily nutritional needs.
Enjoy the lentil soup with some steamed or stir fried fresh seasonal vegetables to make it an even more wholesome meal that will nourish your mind, body, and soul!

  • Melt butter with extra virgin olive oil in a pot on low heat.
  • Stir in onions and garlic to the melted butter and cook it until onions turn light pink in color.
  • Add carrots and tomatoes to the onions and cook for 2 minutes more.
  • Stir in cumin powder, dried rosemary, dried thyme, and paprika to the vegetables and cook for about 30 seconds.
  • Mix in the rinsed brown lentils to the vegetable and spice mixture and cook the lentils for about a minute.
  • Pour vegetable broth and water to the pot and let the broth come to a boil.
  • Cover the pot and cook the soup on simmer, while stirring intermittently, for about an hour or until the lentils are well cooked.
  • Once the soup is done, stir in the chopped fresh cilantro and lemon juice.
  • Serve hot and enjoy!

Tips.

You may also replace cilantro leaves with fresh basil and parsley leaves.
If in case you prefer a smooth textured soup, you may cool down the soup and blend it into a smooth paste before adding the cilantro leaves and lemon juice.
If required, you might also need to adjust the consistency of the soup by adding a bit more water and season the soup appropriately.
You may stir in a handful of roughly chopped fresh spinach leaves to the soup as well.
To reduce the cooking time of the soup, you may also presoak the brown lentils over night in clean water. Make sure you add the water (in which you soaked the lentils) along with the brown lentils to the pot while cooking so as to not lose out on the good nutrition of the brown lentils.