Simple Red and Yellow Lentil soup

Here’s a simple and nutritious Red and Yellow Lentil Soup recipe that’s easy to prepare, full of flavor, and packed with protein and fiber. This recipe is perfect for a cozy meal and can be enjoyed by everyone, even those with dietary restrictions.

Ingredients:

½ cup red lentils

½ cup yellow lentils (moong dal)

1 medium onion, chopped

1 medium tomato, chopped

1 carrot, peeled and chopped (optional)

1 tsp ginger, grated or finely chopped

1 tsp garlic, minced

1 tbsp olive oil or ghee

½ tsp turmeric powder

½ tsp cumin seeds

1 tsp coriander powder

½ tsp chili powder (adjust to your spice preference)

Salt, to taste

4 cups water (or vegetable broth for extra flavor)

1 tbsp lemon juice (optional, for tanginess)

Fresh cilantro leaves (for garnish)

Instructions:

Prepare the Lentils:

Rinse the red and yellow lentils thoroughly under cold water until the water runs clear. Set them aside.

Cook the Aromatics:

Heat the olive oil or ghee in a large pot over medium heat.

Add the cumin seeds and let them sizzle for about 30 seconds.

Add the chopped onions and sauté for 3-4 minutes until they turn soft and golden.

Stir in the grated ginger and minced garlic, and cook for another minute until fragrant.

Add Vegetables and Spices:

Add the chopped tomato and carrots (if using). Sauté for 2-3 minutes until the tomato softens.

Sprinkle in the turmeric powder, coriander powder, and chili powder. Stir everything together to coat the vegetables and spices evenly.

Cook the Lentils:

Add the rinsed lentils to the pot and pour in 4 cups of water (or broth).

Bring the mixture to a boil, then lower the heat and simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened. Stir occasionally and skim off any foam that rises to the top.

Blend (Optional):

If you prefer a smoother consistency, use an immersion blender to blend the soup directly in the pot. You can also blend part of the soup and leave some texture for a heartier result.

Adjust Seasoning:

Taste the soup and add salt as needed. For a touch of tanginess, add 1 tablespoon of lemon juice and stir well.

Garnish and Serve:

Ladle the soup into bowls, garnish with fresh cilantro leaves, and serve hot.

Tips:

Spice Level: Adjust the chili powder according to your spice preference. You can omit it completely if you prefer a milder soup.

Texture: If you prefer a thicker soup, add less water. For a thinner soup, add more water or broth.

Add-Ins: Feel free to add some leafy greens like spinach or kale in the last 10 minutes of cooking for extra nutrients.

Vegan Option: This recipe is naturally vegan when made with olive oil.

This Red and Yellow Lentil Soup is rich in flavor, easy to digest, and perfect for any time of year. It’s a wonderful comfort food that will nourish your body and warm your soul!