Ingredients with Measurements:
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 red bell pepper, chopped
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 cup red lentils
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup sour cream (optional)
Special equipment needed:
- Large pot
- Immersion blender or regular blender
Step-by-step instructions:
1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the carrots, celery, and red bell pepper and cook for another 5 minutes.
3. Add the diced tomatoes, chicken broth, red lentils, cumin, smoked paprika, salt, and black pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Use an immersion blender or transfer the soup to a regular blender and puree until smooth.
5. Stir in the parsley and cilantro.
6. Serve hot with a dollop of sour cream, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 230
Fat: 5g
Carbohydrates: 35g
Protein: 12g
Sodium: 800mg
Fiber: 12g
Substitutions for ingredients:
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Yellow or orange bell pepper can be used instead of red bell pepper.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add cooked shredded chicken or turkey for a heartier soup.
- Add a can of drained and rinsed black beans for extra protein and fiber.
- Add a diced jalapeno pepper for some heat.
- Use different herbs such as thyme or oregano instead of parsley and cilantro.
Tips and tricks:
- If the soup is too thick, add more chicken broth or water to thin it out.
- If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
- To make the soup ahead of time, prepare it up to the pureeing step and refrigerate. Reheat and puree before serving.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over medium heat until heated through.
Presentation ideas:
Serve the soup in individual bowls with a dollop of sour cream and a sprinkle of chopped parsley or cilantro on top.
Garnishes:
Chopped fresh herbs, sour cream, croutons, or shredded cheese can be used as garnishes.
Pairings:
Serve the soup with a crusty bread or a side salad.
Suggested side dishes:
A side salad or a grilled cheese sandwich would pair well with this soup.
Troubleshooting advice:
If the soup is too thick, add more chicken broth or water to thin it out. If the soup is too thin, simmer it for a few more minutes to reduce the liquid.
Food safety advice:
Make sure to cook the soup to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
This soup was inspired by the colors of the American flag and is perfect for patriotic holidays such as the Fourth of July.
Flavor profiles:
This soup has a smoky and slightly spicy flavor from the cumin and smoked paprika, balanced by the sweetness of the carrots and red bell pepper.
Serving suggestions:
Serve this soup as a starter or as a main dish with a side salad or sandwich.
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