Red Lentil Soup

iamwinfred

This red lentil soup is the kind of dinner you can pull together on a weeknight with almost nothing but pantry staples. It's warm, a little smoky, and gets a bright finish from a squeeze of lemon right before serving. Red lentils cook down fast and turn velvety on their own, so you don't need any cream to get that thick, cozy texture.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course, Soup

Cuisine French

Servings servings

Calories 230 kcal

Equipment

Large Dutch oven or heavy-bottomed soup pot Heats evenly and holds temperature well during simmer
Cutting board
Sharp knife
Immersion blender Optional, for a smoother texture
Wooden spoon
Measuring cups and spoons
Fine-mesh strainer For rinsing the lentils

Ingredients

3 tablespoons extra virgin olive oil
1 large yellow onion about 1 1/2 cups or 240g, diced
2 medium carrots about 1 cup or 120g, diced
2 celery stalks about 3/4 cup or 90g, diced
4 garlic cloves minced
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon ground turmeric
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper optional
1 1/2 cups dried split red lentils about 280g, rinsed
6 cups vegetable broth or chicken broth 1.4 liters
1 teaspoon salt plus more to taste
1/2 teaspoon black pepper
2 tablespoons fresh lemon juice from about 1 lemon
fresh parsley or cilantro chopped, for garnish
plain yogurt for serving, optional
warm pita bread or naan for serving, optional
crusty bread for serving, optional

Instructions

Heat the olive oil in a large Dutch oven or heavy bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 6 to 8 minutes, until the vegetables have softened and the onion turns translucent. Add the minced garlic and cook for another 30 seconds, stirring constantly so it doesn't burn.
Stir in the tomato paste, cumin, turmeric, smoked paprika, and cayenne, if using. Cook for 1 to 2 minutes, stirring constantly, until the tomato paste darkens slightly and the spices smell fragrant.
Pour in the rinsed red lentils and stir to coat them in the spice mixture. Add the vegetable broth, salt, and black pepper. Increase the heat and bring the soup to a boil.
Once boiling, reduce the heat to low and cover the pot partially with a lid. Simmer for 20 to 25 minutes, stirring occasionally, until the lentils have completely broken down and the soup has thickened. Check the lentils around the 20 minute mark; they should be soft enough to mash easily against the side of the pot.
For a rustic texture, leave the soup as is. For a smoother, creamier soup, use an immersion blender to blend part or all of the pot, pulsing until you reach your desired consistency. If using a countertop blender, work in batches and vent the lid to let steam escape safely.
Remove the pot from the heat and stir in the fresh lemon juice. Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with chopped parsley or cilantro before serving.

Notes

Rinse the lentils well before cooking to remove any dust or debris.
Don't skip blooming the spices in the pot — it deepens the flavor significantly.
Add the lemon juice at the end, not during cooking, so it stays bright.
Thin leftovers with a splash of broth or water when reheating.
Taste and season again right before serving — lentils can mute salt as they cook.
Add a can of diced tomatoes for a chunkier, more acidic version.
Stir in a handful of baby spinach at the end for extra greens.
Swap the broth for coconut milk and broth for a curried version.
Add cooked chicken or sausage for a heartier, non-vegetarian meal.
Top with crispy fried onions or toasted pita for crunch.

Nutrition

Serving: 1BowlCalories: 230kcalCarbohydrates: 32gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 640mgPotassium: 540mgFiber: 9gSugar: 6gVitamin A: 45IUVitamin C: 15mgCalcium: 4mgIron: 15mg

Keyword easy soup recipe, red lentil soup, vegan soup, vegetarian soup, weeknight-dinner