Salsa Lentil Soup Recipe

I derive immense joy from developing recipes that are not only robust in flavor but also packed with nutrients, and my Salsa Lentil Soup is one such example. The foundation of this soup consists of the holy trinity of aromatics—onion, garlic, and ginger—sautéed in a touch of olive oil.

Once those ingredients have had a moment to release their fragrances, the cumin and chili powder are added, which then get perfectly paired with red lentils. These fiber- and protein-packed legumes are, of course, cooked in vegetable broth that has much more personality than plain water.

After a brief simmer, the next step is to add the salsa. Yes, salsa!

This ingredient makes the soup way more than just a lentil soup. Followed by some diced tomatoes and a generous handful of chopped carrots and bell peppers, the salsa definitely ensures that this soup has the color and flavor profile to make it worthy of a dinner invitation.

Ingredients

Red Lentils contain a healthy amount of protein and fiber, which contribute to making one feel full and also help in keeping the digestive system healthy.

Olive oil is rich in healthy monounsaturated fats that are perfect for heart health.

Onion: Natural sweetness with antioxidant and flavor power.

Garlic: Strengthens the body’s defenses against disease, bestows antimicrobial qualities, amplifies flavor.

Chili Powder: Supplies heat and pungency, plentiful in capsaicin and antioxidants.

Vegetable Broth: Serves as a low-calorie, flavorful base that is rich in nutrients.

Salsa: Provides liveliness and sharpness, concentrated with nutrition and newfound brightness.

Bold and bright, bell peppers are packed with vitamin C.

They add crunch and color to dishes.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 cup salsa (mild or medium, depending on preference)
• 1 can (14.5 ounces) diced tomatoes
• 1 cup chopped carrots
• 1 cup chopped bell peppers (any color)
• Salt and pepper to taste
• Juice of 1 lime
• Optional toppings: chopped cilantro, sliced avocado, tortilla chips

Instructions

1. In a large pot over medium heat, warm the olive oil. Then, add the onion, which has been chopped, and sauté it until it becomes translucent. This should take about 5 minutes.

2. Combine the minced garlic, ground cumin, and chili powder. Sauté for an extra minute until aromatic.

3. Combine the rinsed red lentils with the onion and spices in the pot.

4. Add the vegetable broth, salsa, and diced tomatoes, and bring the mixture to a boil.

5. Lower the heat and let the mixture simmer while you chop the carrots and bell peppers. Add the chopped veggies and stir well.

6. Put a lid on the pot and allow the soup to simmer for approximately 25-30 minutes, or until the lentils are tender and the vegetables are done.

7. Add salt and pepper to the soup to make it taste like soup.

8. When you have finished cooking, take the pot off the heat and mix in the lime juice.

9. If necessary, modify the seasonings; then serve the soup in bowls.

10. Serve it with your choice of garnishes, which can include chopped cilantro, sliced avocado, or even tortilla chips. Enjoy it any way you like!

Equipment Needed

1. Large pot
2. Wooden spoon or silicone spatula
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. Can opener
8. Ladle
9. Bowls (for serving)

FAQ

• Can I use green or brown lentils instead of red lentils?You can substitute with green or brown lentils, but the cooking time may be longer and the texture slightly different.
• Is the soup spicy?The spiciness depends on the salsa you use. Use mild salsa for less heat or medium for more spice.
• Can I make this soup in advance?Absolutely, this soup can be prepared ahead of time. It can be kept in an air-tight container for up to 3 days in the fridge or be frozen for up to 3 months.
• What can I use instead of vegetable broth?Although it may slightly alter the flavor, you can use chicken broth or water in place of the ingredient called for in the recipe.
• How can I make this soup thicker?Allow the soup to simmer for another 10-15 minutes without a cover, or blend part of it and return it to the pot for a creamier consistency.
• What are some good toppings for this soup?For added flavor and texture, great toppings include chopped cilantro, sliced avocado, and tortilla chips.
• Is this recipe vegan?Certainly! Here’s an alternative phrasing while maintaining the structure and meaning of the original text:

  Indeed, this recipe is vegan because it contains only plant-based ingredients.

Substitutions and Variations

1 Tbsp olive oil
Canola oil or sunflower oil make good substitutes.
Substitute: Use 2 shallots or 1 leek for a medium onion.
1 cup of rinsed dry red lentils: substitute with green lentils or split peas (note that cooking time may vary).
1 cup salsa (mild or medium, depending on preference): Not salsa in any form? Use 1 cup tomato sauce or crushed tomatoes, and then stir in some chopped jalapeño or chili for added heat.
1 cup chopped bell peppers (any color): substitute with 1 cup of chopped zucchini or celery