This purple lentil soup recipe is cozy, flavorful, and shiny with lemon. Simple to make with easy components, it is a scrumptious, wholesome one-pot meal.
This purple lentil soup recipe is precisely what I’m craving nowadays. 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 among my favourite dishes to order at Center Japanese eating places. In contrast to lentil soup made with inexperienced or brown lentils, it has a vibrant orange-yellow colour and shiny, lemony style. On a chilly winter day, it’s an ideal pick-me-up!
This purple lentil soup is straightforward to make with fundamental pantry components. Easy, filling, and flavorful, it’s an awesome recipe to have in your again pocket right now of 12 months. I hope you like it as a lot as I do!
Purple Lentil Soup Substances
Right here’s what you’ll must make this purple lentil soup recipe:
- Purple lentils, in fact! The purple lentils disintegrate as they prepare dinner, giving the soup a thick, creamy consistency. Inexperienced or brown lentils won’t work right here. You probably have these, go try this lentil soup recipe as an alternative!
- 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 in case 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 rely upon how a lot liquid your lentils take in. 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 packing containers. You probably have additional inventory available, or in case you’re utilizing home made vegetable broth, be happy to exchange the water with extra broth.
- Contemporary lemon juice – It offers the soup a scrumptious shiny end.
- Further-virgin olive oil – It provides pretty richness. Use some within the soup, and serve it with one other drizzle of oil on prime.
- Contemporary parsley – For garnish. You could possibly technically skip it, however I really like the freshness it provides to this easy soup. Contemporary cilantro can be good right here too.
- And salt and pepper – To make all of the flavors pop!
Discover the whole recipe with measurements under.
Easy methods 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 prepare dinner till mushy, about 8 minutes. Stir within the potato, garlic, cumin, and cayenne and prepare dinner for an additional minute.
Subsequent, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Deliver to a simmer and prepare dinner, uncovered, for half-hour, or till the potatoes and lentils are tender.
Then, mix. The trick to this purple lentil soup recipe is simply partially mixing the soup. The blended lentils and potatoes will give it a pleasant creamy consistency, whereas the remaining entire potatoes and different veggies will depart a little bit of texture.
An immersion blender is ideal for this, however you might use an upright blender too. In the event 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.
Take pleasure in!
Recipe Suggestions
- Cease mixing earlier than it’s completely clean. I prefer to mix a number of the lentils and potatoes on this soup to make the broth thick and creamy. However I don’t completely puree it—leaving some chunks offers the soup a satisfying texture. An immersion blender is ideal for this!
- Add extra water for a thinner soup. I record a spread of water on this recipe. You might want much less or extra relying on how a lot water your lentils take in. 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 personal. I really like this recipe as written, nevertheless it’s versatile. Be happy to make it your personal! Attempt changing the cumin with floor coriander or paprika, or experiment with candy potato as an alternative of the yellow potato or carrot. Add a pair tablespoons of tomato paste for a bolder colour and tangier taste, or dump in a can of diced tomatoes. Simply don’t skip the lemon juice. Its shiny, 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 effectively in an hermetic container within the fridge for as much as 4 days. You can too freeze this soup for as much as 3 months.
The soup will thicken after a day or two within the fridge, so you might must stir in just a little water to skinny it whenever you reheat.
Extra Favourite Soup Recipes
In the event you love this purple lentil soup, strive one among these simple soup recipes subsequent:
Purple Lentil Soup
Serves 6
This purple lentil soup recipe is flavorful, comforting, and simple to make! Easy components like purple lentils, onions, cumin, and lemon juice give it a beautiful creamy texture and shiny, earthy taste. Leftovers freeze effectively! Vegan and gluten-free.
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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 prepare 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 simply 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.