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Red Lentil Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

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