Red Lentil Soup Recipe - Kosher 

Servings: 4-6

Yield: Approximately 6 cups

Prep Time: 15 minutes

Cook Time: 35 minutes

Difficulty: Easy

Cooking Vessel: Large pot or Dutch oven

---

Ingredients

1 cup red lentils, rinsed and drained

1 medium onion, finely chopped

2 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 medium tomato, chopped (or 1/2 cup canned diced tomatoes)

6 cups vegetable broth (kosher-certified) or water

1 tsp ground cumin

1/2 tsp ground turmeric

1/2 tsp smoked paprika

1/4 tsp cayenne pepper (optional, adjust to taste)

Salt and black pepper to taste

2 tbsp olive oil

Juice of 1 lemon

Fresh parsley or cilantro for garnish

---

Instructions

1. Prepare vegetables: Heat olive oil in a large pot over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened and fragrant.

2. Add spices: Stir in cumin, turmeric, smoked paprika, and cayenne pepper. Cook for 1 minute to bloom the spices.

3. Add lentils and liquids: Add red lentils, chopped tomatoes, and vegetable broth. Stir well.

4. Simmer: Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, stirring occasionally, until lentils are soft and vegetables are tender.

5. Blend (optional): For a smooth texture, use an immersion blender directly in the pot, or transfer half the soup to a blender and blend until smooth. Return to pot.

6. Season and finish: Add salt, pepper, and lemon juice. Adjust seasoning as needed.

7. Serve: Ladle into bowls and garnish with fresh parsley or cilantro.

---

Nutritional Information (per serving, approximate)

Calories: 180

Protein: 10 g

Fat: 5 g

Carbohydrates: 28 g

Fiber: 10 g

Sodium: 450 mg (varies with broth)

---

Dietary Adaptations

Vegan & vegetarian: Already vegan-friendly.

Gluten-free: Ensure broth is gluten-free.

Low-sodium: Use low-sodium or homemade broth.

---

Tips & Troubleshooting

If soup is too thick, add more water or broth while simmering.

To enhance flavor, sauté spices for an extra 1-2 minutes before adding lentils.

For a heartier soup, add diced potatoes or bell peppers.

Red lentils cook quickly and may turn mushy; monitor closely to avoid overcooking.

---

Serving Suggestions

Serve with warm kosher bread or pita.

Top with a dollop of plain yogurt (dairy or non-dairy) for creaminess.

Pair with a light salad for a balanced meal.

---

Notes

Red lentils break down faster than brown or green lentils, giving a naturally creamy texture without the need for cream.

Leftovers store well in the refrigerator for up to 3 days and can be frozen for up to 2 months.