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Red Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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