As in winter people like to have something hot, nutritious, and tasty to eat or drink. Soups are a better option for both. Lentil soup is rich in protein to make a great soup. It’s a light and flavorful. Hope you like this lentil soup recipe as you did like my previous recipe Chole Biryani.
Ingredients For Lentil Soup:-
- Three Tablespoons – Olive Oil
- Eight Cloves – Garlic(minced)
- One – Large Onion(finely diced)
- One Cup – Celery(finely chopped)
- One Large Carrot – Peeled and Diced
- Seven Cups – Vegetable Broth
- One And A Half Cups – Red Lentils( rinse and drained)
- Two Small Tomatoes(diced)
- Five Bay Leaves
- Salt As Required
- Black Pepper To Taste(grounded)
- Two Small Lemons For Juice
- Handful Of Fresh Mint(finely chopped)
- Heat oil in a large pot over medium heat.
- Saute the onions, celery, garlic, and carrot until lightly brown for four to five minutes.
- Add the vegetables broth, lentils, tomatoes and bay leaves, stir thoroughly until mixed.
- Bring to the boil then reduce the heat to medium flame.
- Cover the pot and simmer until the lentils are tender up to half an hour or 40 minutes.
- Stir occasionally while lentils are simmering.
- Transfer about two ladles of the soup without bay leaves into a blender and blend until smooth.
- Pour the soup carefully into the pot and stir to combine.
- Add the salt and ground pepper.
- Stir again to mix.
- Squeeze the fresh lemon juice over the soup before serving.
- If you are not serving the entire pot soup make sure mix the lemon juice only on serving portion.
- Garnish with a handful of finely chopped fresh mint.
- Serve hot.
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