RCI-VG.004.1119.001

Red Lentil Soup

right|Name of the Recipe

vegetarianvegangluten-freedairy-freenut-free
Prep35 min
Cook0 min
Total35 min
Servings4
Difficultyintermediate

Ingredients

  • tb ghee or vegetable oil
    3 unit
  • md Onion
    chopped
    1 unit
  • ea Peppercorns
    12 unit
  • ea bay leaves
    crumbled
    4 unit
  • c vegetable stock
    3 3/4 unit
  • lb red lentils
    washed
    1/2 unit
  • tb Chopped fresh parsley
    2 unit
  • ea Dry red chilies
    seeded
    3 unit
  • 1 unit
  • ea 1/2" piece of ginger
    grated
    1 unit

Method

1
Heat ghee or vegetable oil in a large pot over medium heat until shimmering.
2
Add chopped onion and sauté until softened and translucent, about 3-4 minutes.
3
Stir in the grated ginger and cook for 1 minute until fragrant.
1 minutes
4
Add peppercorns, crumbled bay leaves, and seeded dry red chilies; toast for about 2 minutes to release their flavors.
2 minutes
5
Pour in the vegetable stock and bring to a boil over medium-high heat.
3 minutes
6
Add the washed red lentils and stir well to distribute evenly throughout the liquid.
1 minutes
7
Reduce heat to medium-low and simmer uncovered for 15-18 minutes, stirring occasionally, until lentils are completely soft and starting to break down.
17 minutes
8
Season with salt to taste and stir through.
1 minutes
9
Mash the soup gently with the back of a spoon or a potato masher to achieve a creamy, slightly textured consistency; some whole lentils may remain.
2 minutes
10
Taste and adjust seasoning if needed, then transfer to serving bowls and garnish with fresh chopped parsley.

What Makes This Variant Distinct

  • Original variant

Cuisines