I love autumn. I love warm and cozy foods. I could live on soups, and the red lentil soup recipe is very easy to prepare and, unlike other legumes, they don’t need soaking and cook quickly. Accompanied by sautéed croutons with a drizzle of oil, it warms the soul, is extremely economical, and perhaps even better the next day. Follow it maybe with a rolled omelet. And everyone will be happy. Let’s get to work and prepare the red lentil soup together.
More delicious soup and velouté recipes.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 20 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Preparing Red Lentil Soup
- 1 1/2 cups red lentils
- 1 carrot
- 1 celery stalk
- 1 yellow onion
- 4 tablespoons extra virgin olive oil
- 4 1/4 cups vegetable broth
- 2 slices sandwich bread
- 2 tablespoons extra virgin olive oil
Tools for Preparing Lentil Soup
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- Casserole
Steps for Preparing Red Lentil Soup
Clean celery, carrot, and onion and chop finely. Sauté the vegetables in a casserole with a drizzle of good oil. Add the lentils and let them flavor for a couple of minutes. Meanwhile, heat the vegetable broth.
Add half of the vegetable broth, add salt only if the broth is not already salted. Cook the lentils, adding more vegetable broth as needed. You can make the soup more or less thick by adding more or less broth.
Cut the sandwich bread into cubes and toast it in a pan with a drizzle of oil. Alternatively, you can brown it in the oven. Serve the lentil soup with croutons, and bring it to the table while it’s still steaming.
Storage
You can store the soup in the fridge for a couple of days.
FAQ (Frequently Asked Questions)
Can I use regular lentils?
You can use whichever lentils you find easiest to get or prefer.
