Red Lentil Soup Recipe

Introduction

This red lentil soup is a comforting and flavorful dish, perfect for cozy nights or when you need a nourishing meal in minutes. Packed with warm spices and a touch of sweetness, it’s hearty yet light and wonderfully easy to make.

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 shimmering, add the diced onion and sauté for about 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, tomato paste, salt, and all the spices. Cook for an additional minute until fragrant.
3. Step 3: Add the rinsed lentils and your choice of water or broth along with the bay leaf. Stir everything together, then increase the heat to bring the mixture to a boil.
4. Step 4: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender.
5. Step 5: Remove the lid and stir in the lemon juice. Mixing well will help soften the lentils further. Taste the soup and adjust seasoning as needed, particularly if you used water instead of broth.
6. Step 6: For a smooth soup, blend with an immersion blender until creamy. Alternatively, leave it chunky if you prefer more texture.
7. Step 7: Ladle the soup into bowls and, if you like, garnish with a splash of cream and fresh chopped cilantro. Serve hot and enjoy!

Tips & Variations

• Use vegetable broth to keep the soup vegan and boost flavor.
• Add a pinch of smoked paprika for a subtle smoky twist.
• For extra protein, stir in cooked shredded chicken or cubed tofu before serving.
• Swap lemon juice for lime juice for a slightly different citrus note.
• If you prefer a thicker soup, reduce the liquid by one cup or simmer uncovered for a few minutes longer.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. 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 make this soup in a slow cooker?

Yes, you can combine all the ingredients (except the lemon juice) in a slow cooker and cook on low for 6–8 hours or on high for 3–4 hours. Add the lemon juice just before serving.

What can I use instead of red lentils?

Yellow lentils or split peas can be used as alternatives, but cooking times may vary. Brown or green lentils are less ideal as they hold their shape and require more cooking time.

Red Lentil Soup Recipe

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★★★★★

4.9 from 79 reviews

This comforting Red Lentil Soup is a flavorful and hearty dish made with red lentils, aromatic spices, and fresh vegetables. Perfect for a cozy meal, it balances savory and sweet notes with a hint of lemon, offering both a smooth or chunky texture based on your preference. This recipe is nutritious, easy to prepare on the stovetop, and can be customized for vegan diets.

• 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

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)

Lentils and Liquids

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

Finishing Touches

• Juice of one lemon
• Optional garnishes: splash of cream, chopped fresh cilantro

Instructions

1. Heat the oil and sauté onions: Heat the extra-virgin olive oil over medium heat in a large Dutch oven or stockpot. Once shimmering, add the diced yellow onion and sauté for 5 minutes until softened and translucent.
2. Add carrots and aromatics: Stir in the peeled and diced carrots and continue to sauté for another 5 minutes until they start to soften. Then add minced garlic, honey or your preferred sweetener, tomato paste, kosher salt, ground cumin, ground coriander, ground ginger, cinnamon, and the optional pinch of cayenne pepper. Sauté the mixture for an additional minute until the spices become fragrant.
3. Cook lentils with broth: Add the rinsed red lentils and pour in 6 cups of water or vegetable/chicken broth. Add the bay leaf and stir to combine. Increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover the pot, and let it simmer for approximately 20 minutes, or until the lentils are tender.
4. Add lemon juice and adjust seasoning: Remove the lid and stir in the juice of one lemon. Stir well to help break down the lentils further. Taste the soup and adjust seasoning if necessary—add extra salt if you used water instead of broth.
5. Blend or leave chunky: For a smoother consistency, use an immersion blender to purée the soup directly in the pot until you reach your desired texture. Alternatively, leave the soup chunky for more texture.
6. Serve and garnish: Ladle the soup into bowls and, if desired, garnish each serving with a splash of cream and some chopped fresh cilantro. Serve hot for a comforting meal.

Notes

• You can use maple syrup or agave nectar as a vegan substitute for honey.
• Adjust the cayenne pepper according to your preferred spice level.
• Adding lemon juice at the end brightens the flavors and helps break down the lentils.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• For a richer flavor, use vegetable or chicken broth instead of water.
• Optional garnishes such as a splash of cream or fresh cilantro add a nice finishing touch.

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