Red Lentil Soup
red lentils - earthy, hearty, sweet, flavorful, soft and high in protein, high in fiber, low in fat, packed with folate, iron, phosphorous,, and potassium. Need I say more!?
Red lentils are more orange in color - beats me why they are not called ‘orange lentils’?! They are quite different than brown and green lentils because they cook really fast compared to the others, and therefore, not used in lentil dishes other than kitchari (Ayurvedic healing dish) and soups. It’s my go to for a quick, healthy meal.
When I travel for long periods of time I make sure my healthy food comes along with me, and therefore, a kitchen is mandatory - or I’ll bring my mini travel kitchen - seriously! No joke! My juicers, hot plate, little pot and pan are packed up in my luggage. My family laughs at me but when I whip up my magic I get the thumbs up! Worth the shlep! I keep it simple, real and yummy!
“By failing to prepare, you are preparing to fail” - Benjamin Franklyn
I know myself, we all do, kind of! lol. When you’re hungry especially when you’re out and about you’ll eat almost anything. Having your favorite ingredients and snacks to create a yummy healthy dish can be your savior and protect you from eating the foods that will set you back. Prepare to succeed is my motto! A recipe for success!
This lentil soup is so nurturing even on a hot summer day. It’s simple to make as it calls for a few ingredients that are easy to get or have already on hand - basically a bunch of staples in your kitchen. It’s a go-to hearty and healthy meal in a bowl and sweet, too as I use parsnip in the recipe - a plethora of tastes and textures. I do not puree the soup but that ‘s cooks choice so go blender crazy if that’s your thing. Both soup styles are perfect! Enjoy this simple yet brilliant lentil soup - it’s a winner!
mise en place - when you gather all your ingredients and they are ready to GO - cooking is fun, creative and easy - a recipe for success!
1 tbsp oil
1 large carrot diced
2 celery stalks diced
1 yellow onion diced
1 parsnip diced
1/2 tsp salt
1 cup dried red lentils soak for an hour, wash and rinse well
5-6 cups water or broth
1 bay leaf
2 tbsp lemon freshly squeezed - use 1/2 lemon
-heat oil in pot - 3 quart pot
-add carrot, celery, onion, salt and stir on low heat until vegetables sweat - until onions are translucent - 3-5 minutes
-add lentils, water or broth and bay leaf and bring to boil than simmer covered until lentils begin to fall apart - they are soft lentils it will only take about 20 minutes
-turn off heat and squeeze lemon juice into the pot of soup
-taste the soup and add more seasoning: salt and black pepper to your desire
-soup can be stored in fridge and enjoyed for the next 5 days. Having some for lunch today! It’s waiting for me in the fridge!
I bring along my healthy fave ingredients on vacay and I’m whipping up this very delicious red lentil soup. Fire Island in the kitchen! Two happy places for a spoonful of delicious, ocean breeze bliss. [
SOUPer Love,
Genia