Have you ever had one of those days when you just want to eat soup all day? I certainly have. Whenever I’m too exhausted or under the weather to make an elaborate meal, I make a pot of soup. One of my favorites is red lentil soup.
It’s quick and easy to make. Also, it packs plenty of nutritional punch for the money. So, if you need to make something quick and nutritious for lunch or dinner, then red lentil soup should be your go-to recipe.
Red Lentil Soup
1 cup dried red lentils
1 quart (32 oz) vegetable stock (you can get the recipe here) or chicken stock
1 bay leaf
3 tablespoons apple cider vinegar
1 teaspoon extra virgin olive oil
1-2 garlic cloves
pinch of rosemary leaves, turmeric, cinnamon, chili pepper and cumin
salt and pepper (to taste)
parsley leaves (optional)
Rinse lentils under cold water. Put aside. Pour stock into a soup pot. Turn on stove to high heat. Bring stock to a boil. Add lentils, herbs and the spices (except salt). Turn down heat to medium. Simmer for approximately 15 minutes.
At the 15 minute mark, smash the garlic cloves and add them to the soup. Continue to simmer for an additional 10 minutes. Add olive oil. Continue to simmer until the lentils are tender. Add apple cider vinegar. Continue to simmer for 5 minutes. Add salt to taste. Simmer for another 5 minutes. Turn off heat.
Allow to cool for 10 minutes before serving. Serve in a soup bowl. Garnish with fresh parsley leaves. For a twist, squeeze a little bit of lemon juice into the bowl of soup.
Allow the remaining soup in the pot to completely cool before storing in containers.
If you like this soup recipe, then check out my other soup recipes.
Please let me know if you have any questions or suggestions by filling in the Comments section below.
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Until next week, keep crafting and sharing.
Thanks for visiting!
Spinster Simone 🙂