Red Lentil Soup Recipe

Introduction

This red lentil soup is a warm, comforting dish packed with fragrant spices and wholesome ingredients. It’s simple to make and perfect for a nourishing lunch or dinner any day of the week.

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 carrots and cook for another 5 minutes until they begin to soften. Then stir in the garlic, honey or chosen sweetener, tomato paste, salt, and all the spices. Sauté for 1 more minute until fragrant.
3. Step 3: Add the rinsed red lentils and your choice of water or broth along with the bay leaf. Stir to combine, increase the heat to bring the mixture to a boil, then reduce to low. Cover and simmer for about 20 minutes, or until the lentils are tender.
4. Step 4: Remove the lid, add the lemon juice, and stir well to help break down the lentils. Taste and adjust seasoning, adding more salt if needed, especially if you used water instead of broth.
5. Step 5: For a smooth texture, purée the soup with an immersion blender. If you prefer it chunkier, leave it as is. Serve hot, garnished with a splash of cream and fresh cilantro if desired.

Tips & Variations

• For a vegan version, use maple syrup or agave nectar instead of honey and vegetable broth instead of chicken broth.
• If you like a bit of heat, increase the cayenne pepper to your taste or add a pinch of smoked paprika for extra depth.
• To make this soup heartier, stir in some chopped spinach or kale during the last 5 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if it has thickened too much. 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 are ideal because they break down easily and create a creamy texture. Other lentils, like green or brown, hold their shape more and will result in a chunkier soup with longer cooking times.

How can I make this soup spicier?

Add more cayenne pepper or a chopped fresh chili when cooking the onions and carrots. You can also top the soup with crushed red pepper flakes or a drizzle of hot sauce when serving.

Red Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 128 reviews

This vibrant Red Lentil Soup is a comforting, nutritious, and flavorful dish that highlights warm spices and the natural sweetness of carrots and honey. Perfect for a cozy meal, it’s easy to prepare using simple ingredients and can be enjoyed chunky or blended smooth for a creamy texture. The addition of fresh lemon juice brightens the flavors, making this soup both hearty and refreshing.

• Author: zara
• 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
• Optional garnish: splash of cream, chopped fresh cilantro

Instructions

1. Heat the oil and sauté onion: Heat the extra-virgin olive oil over medium heat in a large Dutch oven or stockpot. Once the oil is shimmering, add the diced yellow onion and sauté for 5 minutes until translucent and fragrant.
2. Add carrots and continue to sauté: Add the peeled and diced carrots to the pot and sauté with the onion for an additional 5 minutes until the carrots soften. Then add the minced garlic, honey or alternative sweetener, tomato paste, kosher salt, ground cumin, ground coriander, ground ginger, cinnamon, and a pinch of cayenne pepper if using. Sauté everything together for about 1 minute more to allow the spices to release their aromas.
3. Add lentils, liquid, and bay leaf to simmer: Stir in the rinsed red lentils along with the 6 cups of water, vegetable, or chicken broth. Add the bay leaf. Increase the heat to bring the mixture to a boil, then reduce to low heat, cover the pot, and let it simmer for about 20 minutes, or until the lentils are tender and cooked through.
4. Add lemon juice and adjust seasoning: Remove the lid and stir in the fresh lemon juice. This addition helps to break down the lentils further and brightens the flavors. Taste the soup and adjust the seasoning as needed, adding more salt if water was used instead of broth.
5. Puree or leave chunky: For a smoother consistency, use an immersion blender to purée the soup until creamy. Alternatively, leave the soup chunky if you prefer a heartier texture.
6. Serve and garnish: Ladle the soup into bowls and, if desired, garnish with a splash of cream and chopped fresh cilantro. Serve piping hot for a comforting meal.

Notes

• Red lentils cook quickly and break down easily, making this soup naturally creamy without the need for added dairy.
• Adjust the level of cayenne pepper according to your spice preference or omit it for a milder soup.
• The honey can be replaced with maple syrup or agave nectar to keep the recipe vegan-friendly.
• Using vegetable broth instead of water enhances the flavor but adjust salt accordingly.
• This soup stores well in the refrigerator for up to 4 days and freezes nicely for up to 3 months.
• For added protein, consider topping with a dollop of Greek yogurt or adding cooked diced chicken if not vegetarian.

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