Red Lentil Soup Recipe

Introduction

This comforting red lentil soup is a flavorful and nutritious option perfect for any time of year. Packed with warm spices and a hint of lemon, it’s both hearty and refreshing. Plus, it’s simple to make with pantry staples!

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 sauté for another 5 minutes until tender. Stir in the minced garlic, honey or sweetener, tomato paste, kosher salt, cumin, coriander, ground ginger, cinnamon, and cayenne pepper if using. Cook for 1 more minute until fragrant.
3. Step 3: Add the rinsed red lentils, water or broth, and the bay leaf. Stir to combine. Increase the heat and bring the mixture to a boil. Then reduce heat to low, cover, and let simmer for about 20 minutes, or until the lentils are tender.
4. Step 4: Remove the lid and stir in the lemon juice. Stir well to help break down the lentils slightly. Taste and adjust seasoning as needed, adding more salt if you used water instead of broth.
5. Step 5: For a smoother soup, use an immersion blender to purée to your desired consistency. Alternatively, leave the texture chunky if you prefer.
6. Step 6: Ladle the soup into bowls and, if desired, garnish with a splash of cream and freshly chopped cilantro. Serve hot and enjoy!

Tips & Variations

• Use vegetable broth to keep the recipe vegan, or chicken broth for added richness.
• Add a pinch of smoked paprika to deepen the smoky flavor.
• For extra creaminess, stir in a dollop of yogurt or coconut cream before serving.
• Replace lemon juice with a splash of vinegar for a different tangy twist.
• If you prefer a spicier kick, increase the cayenne pepper or add a dash of chili flakes.

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 the soup 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 work best because they cook quickly and break down nicely, creating a creamy texture. Brown or green lentils will take longer to cook and may keep a firmer texture.

Is this soup suitable for vegan diets?

Yes, it is. Just substitute the honey with maple syrup or agave nectar, and use vegetable broth instead of chicken broth if desired.

Red Lentil Soup Recipe

Print Recipe

★★★★★

5 from 132 reviews

This comforting Red Lentil Soup is a flavorful and hearty dish made with aromatic spices, fresh vegetables, and tender red lentils simmered in vegetable or chicken broth. It is easily customizable to suit vegan diets and can be enjoyed as a warm, nourishing meal any day of the week.

• Author: Elias
• 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

Main 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. Sauté the 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 soft and translucent.
2. Add Vegetables and Spices: Stir in the diced carrots and continue cooking for another 5 minutes until they begin to soften. Mix in garlic, honey (or preferred sweetener), tomato paste, salt, cumin, coriander, ginger, cinnamon, and cayenne pepper, sautéing for an additional minute until the mixture is fragrant.
3. Cook Lentils: Add the rinsed red lentils and pour in the water or broth along with the bay leaf. Stir to combine. Increase heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and simmer for about 20 minutes or until the lentils are tender.
4. Finish and Season: Remove the lid, discard the bay leaf, and stir in the lemon juice. Stir well to help break down the lentils for creaminess. Taste the soup and adjust seasoning if necessary, adding extra salt if water was used instead of broth.
5. Purée (Optional) and Serve: For a smoother consistency, use an immersion blender to purée the soup partially or fully, or leave it chunky if preferred. Serve hot, garnished with a splash of cream and freshly chopped cilantro if desired.

Notes

• For a vegan version, substitute honey with maple syrup or agave nectar, and skip the cream garnish or use a plant-based alternative.
• Use vegetable broth to keep the soup vegetarian or vegan; chicken broth adds a deeper flavor but is not vegetarian.
• Adjust the cayenne pepper according to your desired spice level.
• Leftovers store well in the refrigerator for up to 4 days and can be frozen for longer storage.
• To save time, use pre-minced garlic and pre-diced carrots.

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