Creamy Red Lentil Soup (High Protein, High Fiber) by Hilltop Recipes

Ingredients

• 1 tablespoon olive oil (or a neutral cooking oil)
• 1 large yellow onion, chopped
• 2-3 cloves garlic, minced
• 2 medium carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup (about 200g) dried red lentils, rinsed thoroughly
• 6 cups (approx. 1.4-1.5 liters) vegetable broth (low sodium preferred)
• 1/2 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika (optional)
• to taste salt and freshly ground black pepper
• 1 tablespoon fresh lemon juice
• 1/2 cup (120ml) full-fat coconut milk (optional, or plant-based milk)
• 1-2 tablespoons chili oil (for garnish)
• 1-2 teaspoons red chili flakes (for garnish, adjust to taste)
• optional fresh cilantro or parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, stirring occasionally, until softened and translucent.
2. Stir in minced garlic, turmeric, cumin, and smoked paprika (if using). Cook for 1-2 minutes more until fragrant, being careful not to burn the garlic.
3. Add the rinsed red lentils to the pot and stir briefly. Pour in the vegetable broth and bring the mixture to a boil over high heat.
4. Reduce heat to low, cover, and simmer gently for 20-25 minutes, or until the lentils are very tender. Stir occasionally to prevent sticking.
5. Remove the pot from heat. Use an immersion blender to blend the soup until smooth and creamy. Alternatively, carefully blend in batches in a standard blender, taking precautions with hot liquids.
6. Return the blended soup to low heat. Stir in coconut milk (if using) for extra creaminess. Add more broth or water if the soup is too thick. Season with salt and pepper to taste. Stir in fresh lemon juice.
7. Ladle the soup into bowls. Garnish with chili oil, red chili flakes, and fresh cilantro or parsley if desired. Serve hot.