Soup of the week: Red lentil soup

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This soup recipe accomplishes what soup recipes do best: it is fast, inexpensive, and so simple to prepare that even a novice cook could make it, and yet it is flavorful and nutritious. Since this dish is so fantastic, I imagine that it may be of great benefit to students who do not have the financial means to purchase costly meals.

Time required for preparation: 10 minutes

Cooking time: 20 minutes

  • 3 tbsp. (45ml) of organic coconut oil
  • 5 organic medium carrots
  • 1 organic onion
  • 3 cups (750ml) of organic spinach
  • 1 cup (250ml) of organic red lentils
  • 6 cups (1.5L) of water
  • 3 tbsp. (45ml) of nutritional yeast
  • 1 tsp. (5ml) of cumin
  1. Salt and pepper
  2. Over medium heat, melt the coconut oil. Stir in the onion and cook for 2 minutes, until they’re soft.
  3. Add in the carrots, the red lentils, the nutritional yeast, the cumin, the salt and the pepper. Cook for another 2-3 minutes.
  4. Put in the water gradually, one cup at the time until it’s all in, and continue the cooking for about 15 minutes.
  5. At the las minute before serving, add the spinach to your soup.
  6. Serve and enjoy!

As I always do, I asked my readers to take part, maybe tell me what they think about my recipes and give me some tips, as well. What do they think of this one? Do they like it, did they make someone important to them happy with it? Did it help them save some time? Simply, what do our readers say about this recipe? Here it comes:

My partner and I both enjoyed it very much when I prepared it for him. That was exactly the right amount of food for a light meal, and it had a very low calorie count. Thanks, Silvia!

This soup is quite filling and hearty, yet it isn’t too heavy on the stomach. To give it a little bit of a kick, I add some flakes of red pepper. Fantastic recipe, and I was able to get all of the items for less than ten dollars at my neighborhood grocery shop. Thanks!

This dish has proven to be a hit both times I’ve prepared it. It would work well either as a main meal or a side dish. Both times, I made the dish using red lentils.

I made this soup for the first first time today, and I have to say that it came out pretty wonderful. While it was not what I had anticipated, I will surely be cooking it again in the future. If the carrots had been less mushy, it would have been the only thing that could have made it better.

The only reason I used black beans rather than red lentils was because that’s all I had on hand in the cupboard, but the flavor turned out great! Tastes exactly like Indian cuisine!

Since I am such a big lover of soup, I have made this dish my standard one.

Very excellent. It might have been better with lentils, but I used a couple of cans of organic chickpeas instead, and the dish was delicious. I appreciate you sharing the recipe.

Even the pickiest eaters in my family can finish a bowl of this soup and be satisfied. I’ve been preparing this soup for a few years now, and my family really loves it.

Whether I’m feeling under the weather or simply in the need for a bowl of something warm and soothing, I turn to this dish. Fast and simple, utilizing items that are readily available and inexpensive to purchase!

This was my go-to dish for every occasion! I add a little bit extra spinach to the dish. Typically around three handfuls, and I like to add some cayenne pepper to it for a little more kick. It’s also a favorite of my hubby.

In addition to being healthy, the soup had a lovely flavor. I like to accompany it with slices of avocado and whole wheat bread spread with hummus. A delicious and nourishing dinner.

And, just a little message before I officially say my goodbyes to all of you: You are one thousand, no, one million, no, one billion, no, one billion times more great, pleasant, and fantastic than any of these recipes. Love you, love you all!


Is red lentil soup good for you?

Is it healthy to eat soup made with red lentils? Yes! In addition to being an excellent plant-based source of protein, red lentils are loaded with a variety of essential vitamins and minerals, including B vitamins and iron.

Can lentil soup last a week?

HOW TO REFREEZE LENTIL SOUP AFTER IT HAS BEEN STORED: Put in a container that will keep out air and store in the refrigerator for up to five days. To freeze anything, put it in a container that can go in the freezer, then freeze it. This soup may be kept in the freezer for about four to five months.

Do I need to rinse lentils before making soup?

Although though it is not required, soaking lentils may save the total amount of time needed to cook them by around half. Before beginning the cooking process, rinse the lentils in cold water, pick through them to remove any debris or lentils that have shrunken, and then drain them.

Why is lentil soup so good for you?

Because of their high fiber, folate, and potassium content, lentils are an excellent food option for maintaining heart health as well as controlling blood pressure and cholesterol levels. In addition to that, they are a good source of the energizing mineral iron and the vitamin B1 that assists in keeping a regular heartbeat.

Which color lentil is most nutritious?

Black Lentils

The most nutritious form of lentils, they need roughly 25 minutes to cook and take up the most space in a cooking pot. According to the USDA, one half cup of uncooked black lentils has 960 mg of potassium, 26 grams of protein, 18 grams of fiber, 100 milligrams of calcium, and 8 milligrams of iron.

Can you lose weight eating red lentils?

People may be able to keep their weight at a healthy level or even lose weight by eating more lentils. It is possible for individuals to lose weight and avoid or better manage obesity if they switch from eating foods that are rich in energy density (or high in calories) to eating legumes like lentils.

How long does red lentil soup last in the fridge?

Since lentil soup can be stored safely in the refrigerator for up to five days without going bad, it is an excellent option for preparation on the weekend and consumption throughout the week. In addition to this, it freezes completely and flawlessly for a period of three months, or even longer!

Is Homemade soup good after a week?

You can keep soup in the refrigerator for approximately three days, but before opting to reheat it, you should always give it a taste first. The general rule of thumb is that soup can be kept for about that long. A transparent soup made from vegetables that contains some acidity, such tomatoes, may keep for a longer period of time. The typical shelf life of chicken soup is between three and five days.

Can you reheat lentil soup the next day?

Are Lentils Capable of Being Reheated? Lentils can be reheated, and since they freeze well and retain their flavor even after being warmed, they are an excellent component for cooking in bulk and for meal preparation. The vast majority of the recipes for lentils are different takes on soups, stews, or curries, which means that the lentils are often paired with stock, herbs, and spices.

Can you overcook lentils in soup?

Mushy lentils are often the result of cooking them at a too-high simmer for too long while also allowing them to move about in the pot. Keep a close watch on the time since they may easily get overdone.