INTRODUCTION

Tomatoey red lentil soup with poached eggs is a warm and comforting dish perfect for any time of year. This recipe brings together red lentils, fresh tomatoes, and delicious spices to create a hearty meal. The addition of poached eggs elevates the soup, adding protein and richness. It’s easy to prepare, healthy, and absolutely delightful.

WHY YOU WILL LOVE THIS RECIPE

This soup has many reasons for being loved. First, the flavors are bright and vibrant. The combination of tomatoes and lentils is not only tasty but also packed with nutrients. Red lentils are a great source of protein and fiber, making the soup filling. The poached eggs add creaminess, making each spoonful soothing. Plus, it is a one-pot meal, which means less cleaning up after dinner.

HOW TO MAKE Tomatoey Red Lentil Soup With Poached Eggs

Making this soup is simple and fun. You can whip it up in about thirty minutes, making it a great option for busy weekdays or a cozy weekend meal. With easy ingredients and straightforward steps, you’ll have a delightful soup ready to enjoy in no time.

EQUIPMENT NEEDED

Before you begin, gather the equipment you will need. Generally, you should have:

A large pot or Dutch oven
A wooden spoon for stirring
A ladle for serving
Measuring cups and spoons
A stove
A small saucepan for poaching the eggs

Ingredients You’ll Need

To make Tomatoey red lentil soup with poached eggs, you will need the following ingredients:

1 tablespoon olive oil
1 onion, chopped
2 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 can (400g) chopped tomatoes
1 cup red lentils, rinsed
5 cups vegetable broth or water
Salt and pepper to taste
4 eggs
Fresh parsley or coriander for garnish (optional)

STEP-BY-STEP INSTRUCTIONS

Now, let’s go through the steps to make this delicious soup:

Heat the oil: Start by heating the olive oil in a large pot over medium heat.
Cook the onions: Add the chopped onion to the pot. Cook for about 5 minutes, or until the onion becomes soft and translucent.
Add garlic and spices: Once the onion is ready, add the minced garlic, ground cumin, and smoked paprika. Stir them together and cook for another minute to release their flavors.
Add tomatoes and lentils: Next, pour in the canned tomatoes and rinse the red lentils. Stir everything together, ensuring the lentils are well mixed with the tomato mixture.
Add broth: Slowly add the vegetable broth or water to the pot. Bring the mixture to a boil.
Simmer the soup: Once boiling, lower the heat and let the soup simmer for about 15-20 minutes. Stir occasionally. The lentils will soften, and the soup will start to thicken.
Season the soup: After simmering, taste the soup. Add salt and pepper according to your preference.
Poach the eggs: To poach the eggs, bring a small saucepan of water to a gentle simmer. Crack each egg into a small bowl, and then carefully slide the eggs into the simmering water. Cook them for about 3-4 minutes until the whites are set but the yolks are still runny.
Serve the soup: Once the eggs are ready, ladle the tomatoey red lentil soup into bowls. Top each bowl with a poached egg and sprinkle with fresh parsley or coriander, if desired.

HOW TO SERVE Tomatoey Red Lentil Soup With Poached Eggs

This soup is best served hot. You can enjoy it on its own or pair it with crusty bread for dipping. If you like, you can add a side salad to make a complete meal. The poached egg on top adds a beautiful touch and a creamy flavor that everyone will love.

STORAGE & FREEZING : Tomatoey Red Lentil Soup With Poached Eggs

If you have leftovers, store the soup in an airtight container in the refrigerator. It will last for about 3-4 days. To freeze the soup, let it cool completely, then pour it into freezer-safe containers. It can be kept in the freezer for up to 3 months. However, it’s best not to freeze the poached eggs. You can prepare fresh poached eggs when you reheat the soup.

SERVING SUGGESTIONS

For added flavor, serve the soup with a sprinkle of chili flakes or a splash of lemon juice. You can also enjoy it with warm pita bread, crackers, or your favorite bread. For a heartier option, consider serving it alongside a mixed greens salad dressed with olive oil and vinegar.

VARIATIONS

Feel free to get creative with this soup! Here are some variations to try:

Add vegetables: Toss in chopped carrots, bell peppers, or spinach for added nutrition and flavor.
Use different lentils: While red lentils are quick-cooking, you can use green or brown lentils as well; just adjust the cooking time accordingly.
Spicy version: Add diced jalapeños or a dash of hot sauce if you like a bit of heat.
Creamy twist: Stir in a dollop of yogurt or coconut cream before serving for a creamy finish.

FAQs

Can I use dried herbs instead of fresh?
Yes, you can use dried herbs. Use about one-third of the amount when substituting dried for fresh.
How do I know when the lentils are done cooking?
Lentils should be soft but not mushy. They should hold their shape. Taste a few to check for doneness.
Can I make this soup vegetarian?
Yes! The recipe is already vegetarian as it uses vegetable broth. Just ensure the broth is suitable for your dietary preferences.
How can I make this soup spicier?
Add more spices like cayenne pepper, or stir in some chili paste while cooking. Adjust the heat according to your taste.

MAKE-AHEAD TIPS FOR Tomatoey Red Lentil Soup With Poached Eggs

If you want to prepare in advance, you can chop the vegetables and store them in the fridge. You can also cook the lentil soup a day ahead and reheat it when you are ready to serve. Poach the eggs fresh to keep them runny and delicious. This makes it a quick and easy meal on a busy day!