Red Lentil Soup Recipe

Introduction

This red lentil soup is a comforting and flavorful dish perfect for any season. Packed with warm spices and tender lentils, it offers both nourishment and delicious taste in every spoonful.

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 continue sautéing for another 5 minutes until they begin to soften. Stir in the minced garlic, honey (or chosen sweetener), tomato paste, salt, and all the spices. Cook for an additional minute until fragrant.
3. Step 3: Add the rinsed lentils and the water or broth along with the bay leaf. Stir to combine, then increase the heat to bring the mixture to a boil. Once boiling, reduce heat to low, cover, and let it simmer for about 20 minutes, or until the lentils are tender.
4. Step 4: Remove the lid and stir in the lemon juice. This helps break down the lentils and brightens the flavor. Taste and adjust the seasoning as needed, adding more salt if you used water instead of broth.
5. Step 5: For a smoother texture, puree the soup with an immersion blender until creamy. Alternatively, 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 for best flavor.

Tips & Variations

• Use vegetable broth to keep this soup vegan and add more depth of flavor.
• Add a pinch of smoked paprika for a subtle smoky twist.
• Swap honey for maple syrup or agave nectar to suit dietary preferences.
• For extra creaminess, stir in a dollop of plain yogurt or coconut cream before serving.

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 thickens 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 in this soup?

Red lentils work best because they cook quickly and break down to create a creamy texture. Other lentils like green or brown hold their shape longer and may require a longer cooking time.

Is this soup spicy?

This soup has warm spices and a mild heat from the optional cayenne pepper. You can adjust the amount of cayenne or omit it entirely to suit your spice preference.

Red Lentil Soup Recipe

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★★★★★

4.6 from 86 reviews

• Author: Hailey
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A flavorful and comforting Red Lentil Soup made with aromatic spices, fresh vegetables, and a hint of lemon juice. This easy-to-make soup is hearty, nutritious, and perfect for any season.

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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

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Instructions

1. Heat Oil and Sauté Onions: Heat the olive oil over medium heat in a large Dutch oven or stockpot until shimmering, then add the diced onions and sauté for 5 minutes until softened and translucent.
2. Add Carrots and Aromatics: Stir in the diced carrots and sauté for another 5 minutes until they begin to 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. Cook for an additional minute until fragrant.
3. Simmer Lentils: Add the rinsed red lentils, bay leaf, and water or broth to the pot, stirring well to combine. Increase the heat to bring the mixture to a boil, then reduce heat to low. Cover the pot and simmer for approximately 20 minutes or until the lentils are tender.
4. Add Lemon Juice and Adjust Seasoning: Remove the lid, discard the bay leaf, and stir in the fresh lemon juice. The acidity helps break down the lentils further. Taste the soup and adjust seasoning as needed, adding more salt if water was used instead of broth.
5. Puree Soup (Optional): For a smoother texture, use an immersion blender to purée the soup directly in the pot. Alternatively, leave the soup chunky if preferred.
6. Serve and Garnish: Ladle the soup into bowls and garnish with a splash of cream and chopped fresh cilantro if desired. Serve the soup hot and enjoy.

Notes

• You can substitute honey with maple syrup or agave nectar to make the soup vegan.
• Using vegetable broth will keep the soup vegetarian.
• Adjust the cayenne pepper to your preferred spice level or omit it for no heat.
• The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Adding a splash of cream or coconut milk at the end enriches the texture and flavor.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Middle Eastern

Keywords: Red Lentil Soup, Lentil Soup, Vegetarian Soup, Middle Eastern Soup, Healthy Soup, Comfort Food