Red Lentil Soup
4 servings
30 minutes
Red lentil stew is a simple yet exquisite dish of Russian cuisine that warms the soul and body. Its roots go back centuries when peasant families prepared hearty and nutritious soups from available ingredients. Red lentils give the stew a velvety texture and a light nutty sweetness, while the combination of tomatoes and garlic adds freshness and spiciness. The finishing touch is lemon juice, which enhances the flavor with a slight tanginess. This stew is perfect for cool evenings or light lunches, filling the body with nutrients and providing a sense of homey comfort. It can be served with warm bread or herbs, enjoying the harmony of simple yet rich flavors.
1
Chop the onion into small cubes and sauté in olive oil in a thick-bottomed pot. The onion should become soft, do not brown it.
- Red onion: 1 head
- Olive oil: 2 tablespoons
2
Add lentils and sauté with onions for a couple of minutes.
- Red lentils: 1 glass
3
Pour in water, boil for 20 minutes until soft (this is enough for red lentils).
- Water: 1.5 l
4
Dice the tomatoes into small cubes (the redder they are, the better). Chop the garlic into small pieces (I prefer chopping over crushing). Add them to the lentils when they are cooked, season with salt and pepper.
- Tomatoes: 5 piece
- Garlic: 4 cloves
- Sea salt: to taste
- Ground black pepper: to taste
5
Bring the soup to a boil, keep it on the heat for 2 minutes, then turn it off. Pour in lemon juice, serve on plates, and sprinkle with parsley.
- Lemon juice: 2 tablespoons