Red Lentil Soup Recipe

Introduction

Warm and hearty, this Red Lentil Soup blends aromatic spices with tender lentils for a comforting meal that’s both nutritious and flavorful. Perfect for chilly days, it’s easy to prepare and wonderfully satisfying.

Ingredients

• 3 Tbsp. extra-virgin olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 1 Tbsp. tomato paste
• 1 Tbsp. honey (or vegan alternative such as maple syrup or agave nectar)
• 1 ½ tsp. kosher salt
• 1 ½ tsp. ground cumin
• 1 ½ tsp. ground coriander
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• Pinch cayenne pepper (optional)
• 2 cups red lentils, rinsed
• 6 cups water, vegetable or chicken broth
• 1 bay leaf
• Juice of one lemon

Instructions

1. Step 1: Heat the olive oil over medium heat in a large Dutch oven or stockpot. Once the oil is shimmering, add the diced onion and sauté for 5 minutes until softened.
2. Step 2: Add the diced carrots and continue to sauté for another 5 minutes until they begin to soften. Stir in the minced garlic, honey or sweetener of choice, tomato paste, salt, cumin, coriander, ginger, cinnamon, and cayenne pepper if using. Cook for 1 minute until fragrant.
3. Step 3: Add the rinsed red lentils and the water or broth along with the bay leaf. Stir everything together, then increase the heat and bring the mixture to a boil.
4. Step 4: Reduce the heat to low, cover the pot, and simmer for about 20 minutes, or until the lentils are tender.
5. Step 5: Remove the lid and stir in the lemon juice. Stir well to help break down the lentils, then taste and adjust seasoning as needed. Add more salt if you used water instead of broth.
6. Step 6: For a smoother texture, use an immersion blender to purée the soup partially or completely. Alternatively, leave it chunky if you prefer more texture.
7. Step 7: Ladle the soup into bowls and garnish with a splash of cream and chopped fresh cilantro if desired. Serve piping hot.

Tips & Variations

• For a vegan version, substitute honey with maple syrup or agave nectar.
• Add a pinch of smoked paprika for a smoky depth of flavor.
• If you like a bit of heat, increase the cayenne pepper or top each bowl with a drizzle of hot sauce.
• Use vegetable broth instead of water for a richer taste.
• Garnish with toasted pita chips or a dollop of Greek yogurt for added texture and creaminess.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different lentils for this soup?

Red lentils work best as they break down easily, creating a creamy texture. Other lentils like green or brown tend to hold their shape and require longer cooking times, so the soup will be chunkier.

Is this soup spicy?

This soup has a mild warmth from the spices, but it’s not very spicy unless you add cayenne pepper or extra hot seasonings. You can adjust the heat level to your preference.

Red Lentil Soup Recipe

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4.5 from 128 reviews

A hearty and flavorful Red Lentil Soup made with aromatic spices, vegetables, and a touch of sweetness. This comforting soup is easy to prepare on the stovetop and can be enjoyed smooth or chunky, garnished with fresh cilantro and cream for extra richness.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 3 Tbsp. extra-virgin olive oil
• 1 yellow onion, diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• Juice of one lemon

Spices and Seasonings

• 1 Tbsp. tomato paste
• 1 Tbsp. honey (or vegan alternative such as maple syrup or agave nectar)
• 1 ½ tsp. kosher salt
• 1 ½ tsp. ground cumin
• 1 ½ tsp. ground coriander
• 1 tsp. ground ginger
• 1 tsp. cinnamon
• Pinch cayenne pepper (optional)
• 1 bay leaf

Main Ingredients

• 2 cups red lentils, rinsed
• 6 cups water, vegetable or chicken broth

Instructions

1. Heat the oil and sauté onions: Heat the extra-virgin olive oil over medium heat in a large Dutch oven or stockpot until shimmering. Add the diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Add carrots and spices: Add the peeled and diced carrots to the pot and continue sautéing for another 5 minutes until they begin to soften. Stir in minced garlic, honey or vegan sweetener, tomato paste, kosher salt, ground cumin, ground coriander, ground ginger, cinnamon, and a pinch of cayenne pepper if using. Cook for one more minute until fragrant, stirring continuously to blend the flavors.
3. Add lentils and broth, then simmer: Add the rinsed red lentils and 6 cups of water or vegetable/chicken broth to the pot. Stir to combine everything well. Increase the heat and bring the mixture to a boil. Once boiling, reduce the heat to low, cover with a lid, and simmer for approximately 20 minutes or until lentils are tender.
4. Finish the soup with lemon juice: Remove the lid and stir in the juice of one lemon. Stir thoroughly to help break down the lentils and meld the flavors. Taste and adjust the seasoning by adding more salt if needed, especially if you used water instead of broth.
5. Optional blending for smooth texture: For a creamier soup, use an immersion blender to purée the soup directly in the pot until desired smoothness is reached. Alternatively, leave it chunky if you prefer more texture.
6. Serve and garnish: Ladle the hot soup into bowls and garnish with a splash of cream and freshly chopped cilantro if desired. Serve immediately while piping hot.

Notes

• The soup can be made vegan by substituting honey with maple syrup or agave nectar and skipping the cream garnish or replacing it with coconut cream.
• If you prefer a spicier flavor, increase the cayenne pepper to taste.
• Red lentils cook relatively quickly and break down easily, making for a naturally creamy soup even without blending.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• Using broth instead of water will add depth of flavor, but water can be used for a lighter version.

Keywords: red lentil soup, lentil soup, vegetarian soup, Middle Eastern soup, healthy soup, easy soup recipe