Prepare your taste buds for a culinary revolution that’s about to sweep through your kitchen. You might think you know lentil soup, but I guarantee you’ve never experienced it quite like this. Today, we’re diving deep into the world of red lentil soup – a dish so simple, yet so transformative, it’ll make you question everything you thought you knew about comfort food.
But this isn’t just any red lentil soup recipe. Oh no. What I’m about to share with you is a closely guarded secret passed down through generations, finally revealed to the public. It’s a technique so powerful, so game-changing, that professional chefs have been known to fight over it. And the best part? It only takes 20 minutes from start to finish.
Below is the complete recipe:
Ingredients:
1- Red lentil (¾ cup /180 g)
2- Potatoes (1 ½ cup /225 g/ 2 small) small diced
3- Carrots (2 cups /280g/ 3 large)- small diced
4- Lemon juice (2 tablespoon juice /30 ml/ 1-2 medium)
5- Onion (¾-1 cup/ 130 grams/ 1 large)- finely chopped
6- Garlic (2 tablespoons/ 20 g/ 4 large cloves) finely chopped
7- Red chili flakes (½ teaspoon)
8- Paprika powder (½ teaspoon)
9- Salt (½ teaspoon) needed during cooking stage-1
Salt (½ teaspoon) needed during cooking stage-2
10- Cayenne powder (½ teaspoon)
11- Cumin powder (1 teaspoon)
12- Garlic paste (½ teaspoon)
13- Vegetable stock (3 cubes mixed with 1 liter water)
14- Tomato paste (4 tablespoons)
15- Olive oil (3 tablespoon) needed during cooking stage-1
Olive oil (2 tablespoons) needed during cooking stage-2
16- Water (575 ml)
Slicing & Dicing:
– Chop the Potatoes (1 ½ cup /225 g/ 2 small) small diced
– Chop the carrots (2 cups /280g/ 3 large)- small diced
– Chop the onion (¾-1 cup/ 130 grams/ 1 large)- finely chopped
– Chop the garlic (2 tablespoons/ 20 g/ 4 large cloves) finely chopped
– Slice the lemons (2 tablespoon juice /30 ml/ 1-2 medium)
Preparation:
– Take the red lentils and wash them thoroughly and then soak them in water for 30 minutes.
– Now take a blender and put 1 liter water in it along with the vegetable cubes (3 cubes) and blend and keep aside.
– Squeeze the lemon and keep aside
Cooking:
– Now take a pot and add olive oil (3 tablespoons) and bring to heat on medium flame
– Now add the onions, carrots & salt (½ teaspoon)
– Now mix the pot and fry for 6-7 minutes or until the carrots and onions have caramelized.
– Now add the chopped garlic to the pot and mix and fry for 20-30 seconds.
– Now add the Cumin powder (1 teaspoon), Cayenne powder (½ teaspoon) & Tomato paste (4 tablespoons)
– Now mix the pot and cook for 1-2 minutes on medium flame
– Now add the Potatoes, Red lentils, Salt (½ teaspoon), Vegetables stock , Extra water 575 ml and mix the pot after adding each ingredient
– Now bring the mixture to a boil, then make the flame low and cover with a lid and let cook for 30 minutes.
– Then turn off the flame and let rest for 15 minutes.
– Now use an immersible blender to grind all ingredients in the pot into a smooth paste like consistency.
– Now add the lemon juice (2 tablespoon) to the pot and mix.
– Now take a fresh pan and add olive oil (2 tablespoon) and bring to heat on low flame.
– Now add the garlic paste (½ teaspoon) and red chili flakes (½ teaspoon) and fry until the garlic paste starts sizzling, then turn off the flame and add paprika powder (½ teaspoon) and mix well with the ingredients.
– Now immediately add this mixture to the pot with the soup and mix.
– Serve after garnishing with rice, cream or croutons
– Bon Appetit
Time stamp:
00:00 Introduction
00:10 Ingredients
01:26 Slicing & Dicing
03:09 Preparation
03: 26 Cooking