3 Clever Kitchen Gadgets Worth Checking Out
These handy little gadgets make cooking easier — and they're actually pretty cool.
Looking for a comforting bowl of goodness that warms the soul and fills the belly? This Hearty Spiced Lentil Soup with Cheddar Cheese is your answer. Packed with protein-rich lentils, vibrant veggies, and a kick of spices, this soup is not only delicious but also incredibly satisfying. Topped with melted cheddar cheese, it’s a weeknight winner that brings the family together around the table.
Why You’ll Love This Recipe
This lentil soup is a powerhouse of flavor and nutrition, making it an ideal choice for any night of the week. Here’s why it stands out:
- Flavorful spices enhance the taste profile, making each spoonful a delight.
- Quick to prepare, ready in under an hour.
- Nutritious and hearty, perfect for filling you up.
- Cheddar cheese adds a creamy richness that elevates the dish.
- Versatile, easy to customize with whatever you have on hand.
Ingredients
Love Trying New Recipes? Check These Out
Save your favorites, discover something different, or make meal planning a whole lot easier.
Gather these ingredients to create your own comforting bowl of spiced lentil soup:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh basil, chopped (for garnish)
How to Make Spiced Lentil Soup with Cheese
Follow these simple steps to create a bowl full of flavor:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced carrots. Cook for another 3-4 minutes until fragrant and the carrots start to soften.
- Add the rinsed lentils, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper to the pot. Bring to a boil.
- Once boiling, reduce the heat to low and let it simmer for 30-35 minutes or until the lentils are tender.
- Taste and adjust seasoning if necessary. If you prefer a creamier texture, use an immersion blender to blend a portion of the soup, then stir back in.
- Just before serving, stir in the shredded cheddar cheese until melted and well incorporated.
- Serve hot, garnished with fresh basil for a pop of color and flavor.
Tips for the Best Results
- For extra depth of flavor, consider adding a bay leaf during the simmering stage and removing it before serving.
- If you like it spicy, add a pinch of red pepper flakes for some heat.
- Make sure to rinse the lentils well to remove any dust or debris.
Easy Variations
- Swap out the cheddar for other cheeses like Parmesan or Gruyère for a different flavor profile.
- Add in chopped spinach or kale for extra greens.
- Substitute half of the lentils with chickpeas for a protein boost and a different texture.
What to Serve With It
Pair this hearty soup with:
- Crusty bread or rolls for dipping.
- A fresh side salad with a tangy vinaigrette.
- Homemade garlic bread for a comforting touch.
Storage and Reheating
This soup keeps well in the fridge for up to 5 days. Store in an airtight container. To reheat, simply warm it on the stove over low heat, adding a splash of water or broth if needed to loosen it up. It also freezes well for up to 3 months—just make sure to leave out the cheese until you’re ready to serve.
Recipe Card
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 6 servings
Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 cup dried green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 cup shredded sharp cheddar cheese
- 1/4 cup fresh basil, chopped (for garnish)
Instructions:
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Stir in the minced garlic and diced carrots. Cook for another 3-4 minutes until fragrant.
- Add the rinsed lentils, vegetable broth, cumin, coriander, smoked paprika, salt, and pepper. Bring to a boil.
- Reduce heat to low and simmer for 30-35 minutes or until lentils are tender.
- Adjust seasoning and blend part of the soup for a creamier texture if desired.
- Stir in shredded cheddar until melted. Serve hot, garnished with basil.
Notes: This soup can be stored in the fridge for up to 5 days or frozen for up to 3 months.
