This purple lentil soup recipe is cozy, flavorful, and brilliant with lemon. Straightforward to make with easy elements, it is a scrumptious, wholesome one-pot meal.
This purple lentil soup recipe is strictly what I’m craving lately. It’s cozy and warming, however nourishing too. Blended purple lentils thicken the broth (no cream right here!) and provides every bowl a lift of plant-based protein. Fragrant veggies and cumin add earthy depth of taste. This purple lentil soup is wholesome and scrumptious.
The recipe is impressed by Turkish purple lentil soup, which is one in all my favourite dishes to order at Center Japanese eating places. Not like lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow shade and brilliant, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This purple lentil soup is simple to make with fundamental pantry elements. Easy, filling, and flavorful, it’s a fantastic recipe to have in your again pocket at the moment of yr. I hope you like it as a lot as I do!
Purple Lentil Soup Elements
Right here’s what you’ll have to make this purple lentil soup recipe:
- Purple lentils, in fact! The purple lentils disintegrate as they cook dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils won’t work right here. In case you have these, go try this lentil soup recipe as a substitute!
- Onion, garlic, carrot, and celery – These fragrant veggies create the soup’s flavorful base.
- Yukon Gold potato – For texture.
- Floor cumin – For earthy depth of taste.
- Cayenne pepper – For warmth. Skip it when you’re delicate to spice, or substitute a pinch of delicate chili powder.
- Vegetable broth and water – You’ll want 5 to six cups of liquid to make this soup recipe. The precise quantity will depend upon how a lot liquid your lentils take up. I name for 4 cups broth and 1 to 2 cups water as a result of most store-bought inventory is available in 4-cup bins. In case you have additional inventory readily available, or when you’re utilizing home made vegetable broth, be happy to switch the water with extra broth.
- Recent lemon juice – It provides the soup a scrumptious brilliant end.
- Further-virgin olive oil – It provides beautiful richness. Use some within the soup, and serve it with one other drizzle of oil on prime.
- Recent parsley – For garnish. You may technically skip it, however I like the freshness it provides to this easy soup. Recent cilantro can be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the entire recipe with measurements beneath.
The best way to Make Purple Lentil Soup
This purple lentil soup recipe has three easy steps:
- Sauté
- Simmer
- Mix
Begin by sautéing the aromatics. Warmth the olive oil in a big pot over medium warmth. Add the onion, carrot, and celery and cook dinner till mushy, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and cook dinner for one more minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Convey to a simmer and cook dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this purple lentil soup recipe is just partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining complete potatoes and different veggies will depart a little bit of texture.
An immersion blender is ideal for this, however you may use an upright blender too. In case you’re going that route, switch a lot of the soup to a blender and mix till clean. Then, add it again to the pot with the remaining chunky soup.
Lastly, season and serve. Stir within the lemon juice and season to style with salt and pepper. Serve topped with a drizzle of olive oil and contemporary parsley.
Get pleasure from!
Recipe Suggestions
- Cease mixing earlier than it’s completely clean. I wish to mix among the lentils and potatoes on this soup to make the broth thick and creamy. However I don’t completely puree it—leaving some chunks provides the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I checklist a variety of water on this recipe. You could want much less or extra relying on how a lot water your lentils take up. Begin on the low finish and keep there for a thick purple lentil soup. Add extra water for a thinner one. The ultimate texture is as much as you!
- Make it your individual. I like this recipe as written, however it’s versatile. Be happy to make it your individual! Strive changing the cumin with floor coriander or paprika, or experiment with candy potato as a substitute of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder shade and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its brilliant, tangy taste takes this recipe excessive.
What to Serve with Purple Lentil Soup
I like to serve this purple lentil soup with crusty bread and a easy salad. Any of those salad recipes would pair properly with it:
Storage and Reheating
Leftovers preserve nicely in an hermetic container within the fridge for as much as 4 days. You too can freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you might have to stir in somewhat water to skinny it while you reheat.
Extra Favourite Soup Recipes
In case you love this purple lentil soup, strive one in all these simple soup recipes subsequent:
Purple Lentil Soup
Serves 6
This purple lentil soup recipe is flavorful, comforting, and straightforward to make! Easy elements like purple lentils, onions, cumin, and lemon juice give it a beautiful creamy texture and brilliant, earthy taste. Leftovers freeze nicely! Vegan and gluten-free.
Stop your display from going darkish
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Warmth the olive oil in a big pot or Dutch oven over medium warmth. Add the onion, carrot, celery, salt, and several other grinds of pepper. Cook dinner, stirring often, for 8 minutes, or till the greens are mushy.
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Stir within the potato, garlic, cumin, and cayenne and cook dinner, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for half-hour, or till the lentils and potatoes are mushy.
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Take away from the warmth and use an immersion blender to mix till principally clean. (Alternatively, mix the soup in an upright blender.) If the soup is just too thick, add the remaining 1 cup water.
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Add the lemon juice and season to style with extra salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped contemporary parsley.