One Pot Lentil Soup Recipe

By Sandhya Hariharan

As the fall season sets in, it’s the perfect time to enjoy comforting bowls of soup. This One-Pot Lentil Soup is the ultimate cosy meal, packed with lentils and hearty vegetables. It’s super easy to make and only needs one pot, which makes clean-up a breeze. Perfect for those cool days when I want something hearty and delicious without much fuss.

Prep time: 10 minutes

Cook time: 30 minutes

Serves: 4

Ingredients:

• 2 tsp sunflower oil
• 1 medium yellow onion, diced
• 4 cloves garlic, minced
• 1 stalk celery, diced
• 1 carrot, diced
• 1 medium potato, diced
• 1 cup red lentils
• 1 can diced tomatoes
• 4 cups vegetable stock
• 1 ½ tsp cumin powder
• 1 tsp cayenne pepper
• ½ tsp turmeric
• ½ tsp ground black pepper

To garnish:

• 4 tbsp fresh coriander, chopped
• Lemon wedges

Method:

1. Heat the oil in a Dutch oven over medium heat. Add the diced onion and minced garlic, and sauté for about 2 minutes until translucent.
2. Add the diced carrot, celery, and potato, and cook for another 30 seconds.
3. Stir in the red lentils, diced tomatoes, vegetable stock, cumin, cayenne pepper, turmeric, and black pepper. Mix well.
4. Bring the soup to a boil, then lower the heat and simmer. Cover and cook for 15-20 minutes, or until the lentils and vegetables are tender.
5. For a creamier texture, use a hand blender to blend a portion of the soup, then mix it back in.
6. Ladle the soup into bowls and garnish with fresh coriander and lemon wedges before serving.