Red lentils soup
Contents
Red lentil soup is a hearty, nutritious meal with flavors from fresh vegetables, red miso paste, and dill. It not only warms you up but also provides a significant amount of protein, fiber, vitamins, and minerals. It’s perfect for a wholesome lunch or dinner and can be garnished with extra dill for an added touch of freshness.
Ingredients
- 10 cups (2350 ml) water
- 2 cups (400 g) red lentils, picked through and rinsed.
- 3 red potatoes, unpeeled and chopped.
- 2 red beets, peeled and diced.
- 1 red onion, diced.
- 2 carrots, finely chopped.
- 2 cloves garlic, minced.
- 1/2 teaspoon crushed red pepper flakes.
- 1 tablespoon (2 g) finely chopped dill, plus
- more for garnish
- 1/4 to 1/2 cup (65 to 130 g) red miso paste
- 1/2 cup (120 ml) vegetable juice
- 1 teaspoon salt, or to taste.
- Ground pepper, to taste
Side Dishes to Serve with Red Lentil Soup
Crusty Bread: Freshly baked crusty bread pairs perfectly with lentil soup, allowing you to soak up the flavorful broth.
Green Salad: A simple green salad with mixed greens, cherry tomatoes, cucumber, and a light vinaigrette provides a refreshing contrast to the hearty soup.
Garlic Bread: Toasted garlic bread adds a delicious, savory crunch that complements the soup’s rich flavors.
Roasted Vegetables: A side of roasted vegetables like carrots, zucchini, and bell peppers enhances the meal with additional textures and nutrients.
Quinoa: A serving of quinoa salad adds extra protein and a nutty flavor that complements the soup.
Grilled Cheese Sandwich: A classic grilled cheese sandwich offers a comforting and cheesy companion to the soup.
Pickled Vegetables: Tangy pickled vegetables like cucumbers or beets provide a sharp contrast to the soup’s earthy flavors.
Hummus and Pita: Hummus with warm pita bread offers a creamy, flavorful side that complements the soup’s hearty ingredients.
Red Lentil Soup Storage Instructions
Refrigerator:
- Allow the soup to cool to room temperature.
- Transfer the soup to an airtight container.
- Store in the refrigerator for up to 5 days.
Freezer:
- Allow the soup to cool completely.
- Pour the soup into freezer-safe containers or heavy-duty freezer bags, leaving some space for expansion.
- Label it with the date and store it in the freezer for up to 3 months.
- To reheat, thaw the soup in the refrigerator overnight and warm on the stove over medium heat.
Lentil Soup
Ingredients
- 10 cups 2350 ml water
- 2 cups 400 g red lentils, picked through and rinsed.
- 3 red potatoes unpeeled and chopped.
- 2 red beets peeled and diced.
- 1 red onion diced.
- 2 carrots finely chopped.
- 2 cloves garlic minced.
- 1/2 teaspoon crushed red pepper flakes.
- 1 tablespoon 2 g finely chopped dill, plus
- more for garnish
- 1/4 to 1/2 cup 65 to 130 g red miso paste
- 1/2 cup 120 ml vegetable juice
- 1 teaspoon salt or to taste.
- Ground pepper to taste
Instructions
- Add the water, lentils, potatoes, beets, onion, carrots, garlic, red pepper flakes, and 1 tablespoon (2 g) dill to a large soup pot. Cover and boil, then reduce the heat and simmer for 20 to 2S minutes or until the potatoes are fork-tender. (Keep covered while cooking.)
- Meanwhile, thoroughly combine the miso and vegetable juice in a small bowl. When the soup is done, remove from the heat, stir in the miso mixture, and serve topped with a sprinkling of fresh dill.
Notes
Calories: 210
Protein: 12 g
Carbohydrates: 38 g
Fiber: 10 g
Sugars: 7 g
Fat: 2 g
Saturated Fat: 0 g
Sodium: 480 mg
Potassium: 880 mg
Vitamin A: 70% of Daily Value (DV)
Vitamin C: 20% of DV
Calcium: 5% of DV
Iron: 20% of DV
This recipe is part of the book Chakras for Beginners Your 8-Day Guide To Natural Self-Healing And Chakra Balancing. Includes 8 Day Meal Plan With Recipes And Audio To Balance All Chakras
Read more about what is inside the book Chakras For Beginners
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