We’ve always been fans of Melissa Clark’s red lentil soup recipe—it’s a comforting bowl that warms you up on chilly days while packing in wholesome nutrients. As food enthusiasts we admire how Melissa transforms simple lentils into a flavorful masterpiece drawing from her New York Times expertise.
This hearty dish brings Middle Eastern influences to your table making it both accessible and delicious for weeknight dinners. Join us as we dive into this easy recipe that’s sure to become a favorite in your kitchen.
Ingredients
As we dive into the heart of Melissa Clark’s red lentil soup recipe, we focus on the fresh, wholesome ingredients that make this dish a nourishing staple. Drawing from its Middle Eastern roots, these components come together to create a comforting, flavorful soup perfect for weeknight meals. Below, we list the ingredients in the order they are typically used, with prep specifics for accuracy and ease.
- 2 tablespoons olive oil: Use extra-virgin for the best flavor; heat this in the pot first to sauté the aromatics.
- 1 large onion, diced: A yellow or white variety works best; chop finely to ensure it softens quickly and builds a sweet base.
- 3 garlic cloves, minced: Fresh garlic adds a pungent depth; mince just before using to preserve its potency.
- 2 medium carrots, sliced: Opt for organic if available; slice into 1/4-inch rounds for even cooking and subtle sweetness.
- 1 celery stalk, chopped: Include the leaves for extra flavor; dice into small pieces to blend seamlessly into the soup.
- 1 teaspoon ground cumin: A key spice for that warm, earthy note; toast lightly in the oil for enhanced aroma.
- 1/2 teaspoon ground coriander: Complements the cumin; measure precisely to avoid overpowering the dish.
- 1 cup red lentils, rinsed: These cook quickly and provide a creamy texture; rinse under cold water to remove any debris.
- 4 cups vegetable or chicken broth: Low-sodium preferred to control salt levels; bring to a simmer for optimal results.
- 1 can (14.5 ounces) diced tomatoes: Fire-roasted adds a smoky twist; drain slightly if you prefer a thicker soup.
- 1 teaspoon salt: Adjust to taste based on broth; kosher salt dissolves best for even seasoning.
- Juice of 1 lemon: Freshly squeezed for brightness; add at the end to preserve its zesty, vibrant flavor.
- Fresh cilantro or parsley, chopped: About 1/4 cup; use as a garnish to add a fresh, herbaceous finish we love in this recipe.
This selection not only highlights the nutritional benefits—such as the high protein and fiber from red lentils—but also ensures the soup remains simple yet packed with bold flavors. For a quick nutritional overview, here’s a markdown table summarizing key stats per serving (based on a 1-cup portion):
| Nutrient | Amount per Serving | % Daily Value |
|---|---|---|
| Calories | 250 | 13% |
| Protein | 12g | 24% |
| Fiber | 8g | 29% |
| Vitamin A | 100% of RDI | 100% |
| Iron | 15% of RDI | 15% |
RDI stands for Recommended Daily Intake. These values can vary based on specific brands and adjustments, so we recommend consulting reliable sources for precise tracking.
Tools and Equipment
To bring Melissa Clark’s Red Lentil Soup to life, we rely on a few essential tools that make preparation straightforward and efficient. These items ensure our cooking process is smooth, from chopping fresh ingredients to simmering the soup to perfection. Let’s break down the key tools we’ll need, organized by their role in the recipe.
Basic Prep Tools
For handling the fresh vegetables and spices like onion, garlic, carrots, and celery, we recommend the following:
- Cutting board: A sturdy, non-slip cutting board provides a safe surface for chopping and dicing. We prefer a large wooden or plastic one to handle multiple ingredients at once.
- Chef’s knife: This versatile knife is crucial for precise cuts on vegetables and herbs. Opt for a sharp 8-inch blade to make quick work of your prep.
- Measuring cups and spoons: Accurate measurements are key to our recipe’s balance of flavors. Use a set of dry measuring cups for ingredients like red lentils and liquid measuring cups for broth and lemon juice.
Cooking and Simmering Tools
Once ingredients are prepped, these tools help us cook the soup evenly and achieve that comforting texture:
- Large pot or Dutch oven: A 4- to 6-quart heavy-bottomed pot is ideal for sautéing aromatics and simmering the soup. We love using a Dutch oven for its even heat distribution, which enhances the flavors of cumin and coriander.
- Wooden spoon or spatula: This tool is perfect for stirring the mixture without scratching your pot. It helps us incorporate spices and prevent sticking during the cooking process.
Optional Enhancements
Depending on your preferred soup consistency, consider these for added convenience:
- Immersion blender: If we want a smoother texture, an immersion blender allows us to puree the soup directly in the pot without transferring hot liquid.
- Ladle: Essential for serving, a sturdy ladle makes it easy to portion out the soup while capturing all the hearty lentils and vegetables.
By gathering these tools, we set ourselves up for a seamless experience with Melissa Clark’s Red Lentil Soup, turning simple ingredients into a nutritious masterpiece. Always prioritize high-quality, durable items to elevate our home cooking routine.
Instructions
Let’s guide you through preparing Melissa Clark’s red lentil soup with simple, step-by-step instructions that highlight its comforting flavors and nutritional benefits. We’ll ensure every detail helps you create a hearty, aromatic dish perfect for any weeknight meal.
Prepare the Ingredients
Before we start cooking, we’ll prepare our fresh ingredients to ensure everything is ready for a smooth process. Begin by gathering the items from our ingredients list and follow these steps:
- Chop the vegetables: Dice 1 medium onion, 2 carrots, and 2 celery stalks into even ½-inch pieces to promote uniform cooking and release their natural sweetness.
- Mince the garlic: Finely chop 3 garlic cloves to infuse the soup with a pungent, aromatic base that enhances the overall flavor profile.
- Measure the spices and lentils: In a small bowl, combine 1 teaspoon ground cumin and 1 teaspoon ground coriander for a warm, earthy spice blend; separately, rinse 1 cup red lentils under cold water until the water runs clear to remove any debris and improve texture.
- Prepare the liquids and add-ins: Open a 14-ounce can of diced tomatoes and set aside; juice 1 lemon to yield about 2 tablespoons, which will add a bright, tangy finish; finally, chop fresh herbs like cilantro or parsley for garnish, aiming for 2 tablespoons to provide a fresh, vibrant contrast.
Cook the Soup
Now that our ingredients are prepped, we’ll cook the soup in a large pot, building layers of flavor for a rich, velvety texture that showcases the nutty taste of red lentils.
- Sauté the aromatics: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat until it shimmers, then add the chopped onion, carrots, and celery. Stir frequently for about 5 minutes until the vegetables soften and release a sweet, fragrant aroma that fills the kitchen.
- Add garlic and spices: Stir in the minced garlic, cumin, and coriander, cooking for 1 minute until the mixture becomes fragrant and the spices bloom, creating a warm, toasty scent that hints at the soup’s Middle Eastern influences.
- Incorporate lentils and liquids: Add the rinsed red lentils, 4 cups vegetable or chicken broth, and the diced tomatoes with their juices. Bring the mixture to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, stirring occasionally, until the lentils break down into a creamy consistency that thickens the soup naturally.
- Finish and season: Remove the pot from heat and stir in the lemon juice for a bright, zesty lift that balances the earthiness. Taste and adjust seasoning with salt and pepper as needed—aim for about 1 teaspoon salt to enhance the flavors without overwhelming them.
- Blend and serve: For a smoother texture, use an immersion blender to partially puree the soup until it’s velvety yet chunky, then ladle into bowls and garnish with the fresh herbs for a pop of color and freshness that makes each bite irresistible.
Make-Ahead Instructions
One of the beauties of Melissa Clark’s red lentil soup is how well it lends itself to make-ahead preparation, allowing us to save time on busy weeknights while letting the flavors deepen and meld for an even more satisfying meal. We can prepare a batch in advance, ensuring our soup remains fresh, nutritious, and ready to enjoy with minimal effort.
Preparing the Soup Ahead
To get started, we follow the step-by-step instructions from our earlier section but plan for storage right after cooking. Once the soup has finished simmering and we’ve adjusted the seasonings, let it cool completely at room temperature for about 30 minutes. This prevents condensation buildup in storage containers, which could affect texture and safety.
Storage Tips
For optimal results, we store the soup in airtight containers to preserve its hearty, aromatic qualities. Here’s how we break it down:
- Refrigeration: If we’re planning to enjoy the soup within 3 to 5 days, transfer it to the fridge. This keeps the nutty taste of red lentils and bright notes from lemon juice intact.
- Freezing: For longer storage, portion the soup into freezer-safe bags or containers. It maintains quality for up to 3 months, making it perfect for meal prep.
To illustrate storage durations and benefits, we can reference the table below:
| Storage Method | Duration | Key Benefits |
|---|---|---|
| Refrigeration | 3 to 5 days | Preserves fresh flavors and texture; easy access for quick meals |
| Freezing | Up to 3 months | Extends shelf life; ideal for batch cooking and future use |
Reheating Guidelines
When it’s time to serve, we reheat the soup gently to retain its creamy consistency and vibrant flavors. For refrigerated soup, warm it on the stovetop over medium heat, stirring occasionally with a wooden spoon until it reaches a simmer—about 5 to 7 minutes. If frozen, thaw it overnight in the fridge first, then reheat as above or in the microwave for 2 to 3 minutes on high, stirring halfway through.
Remember, as we reheat, we might add a splash of broth or water to adjust the thickness, ensuring the soup’s comforting warmth and rich, earthy aroma shine through for a delightful experience.
Conclusion
We’re thrilled you’ve joined us in exploring Melissa Clark’s red lentil soup recipe, a simple yet nourishing favorite that’s perfect for busy lives. It’s become a go-to in our kitchen for its blend of flavors and health perks.
Give it a try, and you’ll see how it elevates everyday meals with ease—we’re sure it’ll soon be a staple in yours too.
Frequently Asked Questions
What is Melissa Clark’s red lentil soup recipe?
Melissa Clark’s red lentil soup is a comforting, nutritious dish inspired by Middle Eastern flavors. It transforms simple ingredients into a hearty meal perfect for weeknight dinners, featuring red lentils, spices, and fresh veggies. This easy recipe highlights high protein and fiber, making it a go-to for balanced, flavorful eating.
What ingredients are in the red lentil soup?
The recipe includes olive oil, onion, garlic, carrots, celery, spices like cumin and coriander, red lentils, broth, diced tomatoes, lemon juice, and fresh herbs for garnish. These wholesome ingredients provide protein, fiber, and vitamins, creating a nourishing soup that’s simple yet packed with flavor.
What tools and equipment are needed to make the soup?
You’ll need basic items like a cutting board, chef’s knife for prep, measuring cups and spoons for accuracy, and a large pot or Dutch oven for cooking. A wooden spoon helps with stirring, while an optional immersion blender can smooth the texture, and a ladle makes serving easy.
How do I prepare Melissa Clark’s red lentil soup step by step?
Start by chopping veggies and mincing garlic. Sauté aromatics in olive oil, add spices, lentils, broth, and tomatoes, then simmer until lentils are tender. Finish with lemon juice and herbs, blending if desired for smoothness. The process takes about 45 minutes and yields a flavorful, nutritious soup.
Can I make this red lentil soup ahead of time?
Yes, it’s ideal for make-ahead meals as flavors improve over time. Prepare and store in an airtight container in the fridge for 3-5 days or freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding broth if it thickens, for a quick, delicious meal.
What are the health benefits of red lentil soup?
Red lentil soup is rich in protein and fiber from lentils, supporting digestion and satiety. Ingredients like carrots, celery, and garlic add vitamins and antioxidants, while spices boost anti-inflammatory properties. Each serving offers a nutritious boost, making it a healthy choice for everyday dinners.