Step-by-Step Cooking Instructions
1. Sauté the Aromatics
Place a large heavy-bottomed pot or Dutch oven over medium heat and add the olive oil. Once the oil is shimmering, add the diced onion, carrots, and celery. Sauté the mixture for about 5 to 7 minutes, stirring occasionally, until the vegetables begin to soften and the onions turn translucent.
2. Introduce the Aromatics and Spices
Add the minced garlic and grated ginger to the pot. Stir constantly for about 1 minute until you smell that incredible fragrance. Next, lower the heat slightly and add the ground turmeric, cumin, and smoked paprika. Stir the spices into the vegetables for 30 seconds to toast them, which awakens their essential oils. Add the tomato paste and stir well, letting it cook for another minute to darken slightly.
3. Simmer the Soup
Pour in the rinsed red lentils and the 6 cups of vegetable broth. Stir thoroughly, scraping up any flavorful bits stuck to the bottom of the pot. Bring the liquid to a boil, then immediately reduce the heat to low. Cover the pot with a lid and let it simmer gently for 20 to 25 minutes. You will know it is ready when the lentils are completely tender and have broken down slightly, naturally thickening the broth.
4. The Finishing Touches
Taste the soup and season with salt and black pepper to your liking (black pepper actually helps your body absorb the beneficial properties of turmeric!). If you want to add greens, stir in a handful of fresh spinach or chopped kale right now—the residual heat will wilt them perfectly in about 2 minutes. Remove from heat and stir in a squeeze of fresh lemon juice to brighten all the heavy flavors.
Expert Tips for the Best Lentil Soup
Pro-Tip on Lentils: This recipe uses red lentils, which cook down quickly and create a thick, creamy texture. If you prefer a soup where the lentils hold their shape perfectly, you can swap them for brown or green lentils, but keep in mind you will need to increase the simmering time to about 35 to 40 minutes.
Flavor Upgrades
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Make it Creamy: Stir in 1/2 cup of full-fat canned coconut milk during the last 5 minutes of cooking for a velvety, luxurious texture.
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Add More Substance: Throw in some diced potatoes or sweet potatoes along with the broth if you want an even heartier stew-like consistency.
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Storage and Freezing: This soup tastes even better the next day as the flavors continue to marry. Store leftovers in an airtight container in the fridge for up to 5 days, or freeze it for up to 3 months. When reheating, you may need to add a splash of water or broth, as the lentils will continue to absorb liquid as they sit.
