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Lentil soup with spices

Pikantne Valentine's Day Soups 50 min Medium 16 wyświetleń ~19.66 PLN - (0)
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Description

Aromatic red lentil soup with a blend of spices (cumin, coriander, smoked paprika, and turmeric) — the essence of warmth and comfort in one bowl. A dish inspired by the cuisines of the Middle East and North Africa, where lentils are the foundation of simple, hearty meals. The soup has a smooth, creamy texture with a subtly sweet note of carrot, the acidity of tomatoes, and a fresh finish from lemon. Visually, it attracts with a deep red-orange color; served with parsley and a spoonful of yogurt, it gains elegance perfect for Valentine's Day. Great as an appetizer for a romantic dinner or a main dish served with crispy bread or homemade croutons. Easy to store — the flavors often meld together, so it's even better the next day.

Ingredients (18)

Servings:
4
  • red lentils 300 g
  • Water 1200 ml
  • Vegetable broth (cube or concentrate) 20 g
  • Onion 1 szt.
  • Carrot 1.9 szt.
  • Celery 80 g
  • Garlic 3 ząbki
  • Tomato passata 200 g
  • Olive oil 30 ml
  • Ground coriander 2 g
  • Lemon juice 30 ml
  • 🌿 Przyprawy
  • ground cumin 0.8 łyżeczka
  • Smoked paprika 2 łyżeczki
  • Ground turmeric 0.4 łyżeczek
  • Salt 6 g
  • Black pepper 4 szczypty
  • ✨ Opcjonalne
  • Parsley (for decoration) 1 pęczek
  • Natural yogurt (for serving, optional) 100 g
💰 Szacowany koszt dania: ~19.66 PLN (4.92 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients: peel and finely chop the onion (150 g), peel and slice the carrot (150 g) into half-moons about 3-4 mm thick, and cut the celery stalks (80 g) into thin slices. Peel 3 cloves of garlic (15 g) and finely chop or crush them with a knife. Rinse the lentils (300 g) in a sieve under cold running water, stirring with your hand until the water runs clear — this will remove excess starch and any impurities.

Ingredients: Onion, Carrot, Celery, Garlic, red lentils
Tools: cutting board, sharp chef's knife, strainer. Make sure the vegetables are cut to a similar size for even cooking. Rinse the lentils until the water runs clear.

Frying the Aromatics

2

In a large pot (3-4 l capacity), heat olive oil (30 g) over medium heat for about 1 minute — the oil should be warm but not smoking. Add chopped onion and sauté, stirring, for 6-8 minutes until it becomes soft and translucent. Add minced garlic and continue to sauté for another 30-60 seconds until fragrant (do not let it brown). Then add carrot and celery and sauté for another 4-5 minutes, stirring occasionally, until the vegetables are slightly softened.

Ingredients: Olive oil, Onion, Garlic, Carrot, Celery
Use a wooden spoon or silicone spatula and a medium-sized pot (24-26 cm in diameter). Control the heat — if the onion starts to brown too quickly, reduce the temperature. Sautéing the vegetables enhances the flavor of the soup.
3

Add cumin (4 g), ground coriander (2 g), smoked paprika (4 g), and turmeric (2 g) directly to the heated vegetables. Stir vigorously for 30-45 seconds until the spices start to smell intense — this is called 'toasting', which releases the aromatic oils. If the spices begin to stick, add 1-2 tablespoons of water or a little more oil.

Ingredients: ground cumin, Ground coriander, Smoked paprika, Ground turmeric
Be careful not to burn the spices (they can quickly become bitter). Use a wooden spoon and stir the pot to toast the spices evenly.

Cooking the soup

4

Add the rinsed lentils (300 g) and tomato passata (200 g) to the pot and mix thoroughly with the vegetables and spices for about 30 seconds. Pour in the water (1200 ml) and add the vegetable broth (20 g). Increase the heat and bring to a gentle boil. Once the first bubbles appear, reduce the heat to medium-low and simmer for 20-25 minutes, partially covered, stirring every few minutes to prevent sticking and checking the consistency.

Ingredients: red lentils, Tomato passata, Water, Vegetable broth (cube or concentrate)
The pot should have a lid that can be slightly opened. Cook on low to medium heat so that the soup only gently bubbles (small bubbles). If the soup thickens too much, add 50-100 ml of water. Remove the foam that forms at the beginning of cooking with a slotted spoon.

Mixing and consistency

5

After 20-25 minutes, check the lentils: they should be completely soft, partially breaking down, and giving the soup a creamy texture. If you prefer a smooth soup, use an immersion blender directly in the pot and blend the soup until it reaches a uniform, creamy consistency (blend for 1-2 minutes). If you prefer a texture with chunks, blend only 1/3 of the soup or mash part of it with a potato masher.

Ingredients: red lentils
If you are using a jug blender, carefully pour the hot soup in batches, do not fill the jug to the top, and hold a cloth over the lid (the hot steam can push the lid off).

Seasoning and finishing

6

After blending, season the soup with salt (6 g) and pepper (2 g). Add lemon juice (30 ml) and mix well. Taste the soup and if necessary, add more salt, pepper, or a bit more lemon juice — the sour element should balance the flavor of the tomatoes and spices. Cook for another 2-3 minutes on low heat to let the flavors combine.

Ingredients: Salt, Black pepper, Lemon juice, Vegetable broth (cube or concentrate)
Add salt gradually, as the broth and spices may already contain salt. Taste the soup using a clean spoon — the final flavor should be balanced: acidity-boldness-sweetness.

Serving

7

Pour the soup into warmed bowls. On each serving, add 1 tablespoon of natural yogurt (100 g – optional) and sprinkle with freshly chopped parsley (30 g). Drizzle a little good olive oil on top (a few drops) and optionally add a pinch of smoked paprika for decoration. Serve immediately with crispy bread or homemade croutons.

Ingredients: Natural yogurt (for serving, optional), Parsley (for decoration), Olive oil, Smoked paprika
Use nice, shallow bowls — the soup looks best when contrasted with the light yogurt and the green of the parsley. If serving on Valentine's Day, decorate the edge of the plate with a few pomegranate seeds (optional) for visual effect.

Final tips

8

If you plan to prepare the soup in advance, let it cool down, then store it in the refrigerator in an airtight container for up to 3 days. Before serving, reheat over medium heat, adding a little water if the soup has thickened. The flavor often improves the next day — reheat and adjust the seasonings before serving.

Ingredients: Water
For heating, use a pot with a thick bottom, stirring every few minutes to prevent the soup from burning. For freezing: divide the soup into portions and freeze for up to 2 months, thaw slowly in the refrigerator before reheating.

Fun Fact

💡

Lentils are one of the oldest cultivated legumes by humans — archaeological finds indicate their consumption as far back as 8000 years ago. In many cultures, they are considered a dish that brings luck and abundance.

Best for

Walentynki Romantyczna kolacja Chłodne wieczory

Tips

🍽️ Serving

Serve with crispy, freshly baked bread or grilled garlic bread. For a Valentine's effect, serve in flat, aesthetically pleasing bowls, decorated with yogurt in the shape of a heart and a few sprigs of parsley. A light citrus salad or a glass of light red wine will be a perfect complement.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. The soup can also be frozen in portions for up to 2 months. To reheat, use a pot over medium heat, adding 50-100 ml of water or broth if it has thickened. After thawing, be sure to season again with lemon juice and salt to restore the proper flavor.

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