Red Lentil Soup Recipe

Introduction

This flavorful red lentil soup is a comforting and nutritious meal that’s easy to prepare. Packed with warming spices and a touch of sweetness, it’s perfect for cozy evenings or anytime you crave a hearty bowl of soup.

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 5 minutes until translucent.
2. Step 2: Add the diced carrots and continue to sauté for another 5 minutes until softened. Stir in the minced garlic, honey (or other sweetener), tomato paste, salt, and all the spices. Cook for 1 minute until fragrant.
3. Step 3: Add the rinsed lentils, water or broth, and bay leaf. Stir well to combine. Increase the heat to bring the mixture to a boil, then reduce to low heat. Cover and simmer for about 20 minutes, or until lentils are tender.
4. Step 4: Remove the lid and stir in the lemon juice. This will help break down the lentils slightly. Taste and adjust seasonings as needed, adding extra salt if you used water instead of broth.
5. Step 5: For a smoother texture, use an immersion blender to puree the soup, or leave it chunky if you prefer more texture.
6. Step 6: Ladle the soup into bowls and garnish with a splash of cream and chopped fresh cilantro if desired. Serve hot.

Tips & Variations

• For a vegan version, use maple syrup or agave nectar instead of honey and vegetable broth instead of chicken broth.
• Add a pinch of smoked paprika for a smoky depth of flavor.
• If you like your soup thicker, reduce the amount of liquid slightly or cook uncovered for the last 10 minutes to thicken.
• Leftover soup can be enhanced with a dollop of yogurt or a squeeze of fresh lime for extra brightness.

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 splash of 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 other types of lentils for this soup?

Red lentils cook quickly and break down nicely for a creamy texture. Brown or green lentils will work but take longer to cook and hold their shape more, resulting in a chunkier soup.

Is it necessary to rinse red lentils before cooking?

Rinsing lentils removes dust and impurities and can improve the soup’s flavor and appearance. It’s recommended to rinse them under cold running water before using.

Red Lentil Soup Recipe

Print Recipe

★★★★★

5 from 116 reviews

This comforting Red Lentil Soup is a flavorful and nutritious dish made with a blend of warm spices, fresh vegetables, and red lentils simmered to perfection. It’s a hearty, healthy option that’s easy to prepare on the stovetop, perfect for a cozy meal any day of the week.

• Author: Sophie
• 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

Scale 1x2x3x

Soup Base

• 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)

Spices and Seasonings

• 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
• Juice of one lemon

Instructions

1. Sauté Aromatics: Heat the olive oil over medium heat in a large Dutch oven or stockpot until shimmering. Add the diced onion and sauté for 5 minutes until softened and translucent.
2. Add Carrots and Flavorings: Stir in the diced carrots and continue to sauté for another 5 minutes to soften. Then add the minced garlic, honey or your choice of sweetener, tomato paste, kosher salt, cumin, coriander, ginger, cinnamon, and cayenne pepper if using. Cook for an additional minute until the spices become fragrant.
3. Simmer Lentils: Add the rinsed red lentils and pour in the water or broth. Stir well to combine. Increase the heat to bring the mixture to a boil, then reduce to low heat. Cover the pot and let it simmer gently for approximately 20 minutes, or until the lentils are tender.
4. Finish Soup: Remove the lid and stir in the fresh lemon juice. Stir vigorously to help break down the lentils, enhancing the soup’s texture and flavor. Taste and adjust seasoning, adding more salt if needed.
5. Optional Blending: For a smoother soup, use an immersion blender to purée the soup to your desired consistency. Alternatively, leave it chunky if preferred.
6. Serve: Ladle the hot soup into bowls and optionally garnish with a splash of cream and freshly chopped cilantro. Serve immediately, piping hot.

Notes

• The soup can be made vegan by substituting honey with maple syrup or agave nectar.
• Using vegetable broth instead of water adds depth of flavor.
• Adjust cayenne pepper quantity or omit to control spice level.
• This soup can be stored in the refrigerator for up to 4 days and freezes well for up to 3 months.
• For a creamier finish, swirl in a dollop of yogurt or coconut cream when serving.

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