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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.

Ingredients

Scale

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

Find it online: https://kitchenwithkai.com/red-lentil-soup-recipe-2/