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Red Lentil Vegetarian Soup Recipe

Yummy Red Lentil Soup (Except Not Quite Red)

This post comes from OnSugar blog The Green Life.

OK so yesterday in NYC it was terribly dreary, cloudy, and grey out all day. Those are the kind of days for me when all I crave is a big hearty soup — a dinner where I can get so many nutrients and health benefits in one bowl. Soups are my all time favorite, and let's face it once the heat of Summer hits — other than Gazpacho — soups are kicked to the curb for a while. I use any rainy day as an excuse for soup. Red lentils like the ones used in this soup recipe are packed with tons of fiber, protein, and even folate and iron. 

I use red lentils instead of brown for different reasons. First, red lentils take half the time to cook as brown do! And secondly, I like the consistency that the red lentils make after they simmer for a while. The lentils sort of cook into the entire liquid of the soup and lose their shape, which makes a really thick soup. Brown lentils retain their shape no matter how long they cook. If you've never cooked red lentils before, don't be fooled. They aren't red after they cook long enough, they really look more like a yellowish light brown color.

Head on over to The Green Life to find out how to make this yummy red lentil soup for yourself. Or start your own OnSugar blog and share your own healthy recipes. You might end up being featured on FitSugar!

Join The Conversation
jade408 jade408 6 years
How funny, I just posted a red lentil soup recipe as well! :) Mine is a bit more more indian inspired. Look for curried red lentil soup with sweet potato. :)
ASchwek ASchwek 7 years
Hmmm thats very interesting. I barely tasted the garlic in mine! maybe without the barley and with less water the garlic is stronger? thats good to know though thank you! Also everytime i reheat the soup i add more water to it because it really thickens up in the fridge.
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