Red Lentil Soup Recipe

Red Lentil Soup Recipe

ByLila

I’ve always found comfort in a steaming bowl of red lentil soup, especially on chilly evenings when I crave something hearty yet simple. Growing up, my mom would simmer this soup on the stove, filling the house with warm, earthy aromas that promised a cozy meal. It’s one of those dishes that feels like a hug, and over the years, I’ve tweaked her recipe to make it my own, adding a pinch of cumin here, a splash of lemon there. What I love most is how forgiving it is—toss in what you have, and it still turns out delicious.

This red lentil soup is my go-to for busy weeknights because it’s quick, budget-friendly, and packed with flavor. Whether you’re a seasoned cook or just starting out, this recipe is foolproof. It’s naturally vegan, gluten-free, and loaded with protein, making it a crowd-pleaser for all kinds of eaters. Let’s dive into how to make this soul-warming dish, complete with tips, variations, and everything you need to serve it up right.

Red Lentil Soup

Ingredients

  • 1 cup red lentils, rinsed
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 large carrot, diced
  • 1 celery stalk, diced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon red pepper flakes (optional, for heat)
  • 4 cups vegetable broth
  • 1 cup diced tomatoes (canned or fresh)
  • 1 bay leaf
  • Juice of 1 lemon
  • Salt and pepper to taste
  • Fresh parsley or cilantro, chopped (for garnish)

Step-by-Step Instructions

  1. Prep the lentils: Rinse the red lentils under cold water until the water runs clear. This removes excess starch and prevents foam.
  2. Sauté the veggies: Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook for 5-7 minutes, stirring occasionally, until softened.
  3. Add garlic and spices: Stir in garlic, cumin, smoked paprika, and red pepper flakes (if using). Cook for 1 minute until fragrant.
  4. Combine ingredients: Add lentils, vegetable broth, diced tomatoes, and bay leaf. Stir well.
  5. Simmer the soup: Bring to a boil, then reduce to a simmer. Cover and cook for 20-25 minutes, stirring occasionally, until lentils are soft and creamy.
  6. Finish with lemon: Remove bay leaf. Stir in lemon juice, salt, and pepper. Taste and adjust seasoning.
  7. Blend (optional): For a smoother texture, use an immersion blender to partially blend the soup, leaving some chunks for texture.
  8. Serve: Ladle into bowls, garnish with parsley or cilantro, and enjoy!
Easy Red Lentil Soup Recipe

Related Recipes:

Lentil Burgers Recipe

Red Lentil Soup Recipe

Red Lentil Curry Recipe

Pro Cooking Tips

  • Toast the spices: Briefly toasting cumin and paprika in the pot enhances their flavor.
  • Don’t skip the lemon: It brightens the soup and balances the earthiness of lentils.
  • Rinse lentils well: This prevents a cloudy broth and improves texture.
  • Adjust thickness: Add more broth or water if the soup thickens too much while simmering.

Variations

  • Coconut Lentil Soup: Add 1 cup of coconut milk for a creamy, slightly sweet twist.
  • Spicy Kick: Increase red pepper flakes or add a diced jalapeño for extra heat.
  • Greens Boost: Stir in spinach or kale during the last 5 minutes of cooking.
  • Indian-Inspired: Add 1 teaspoon of turmeric and a pinch of garam masala for a fragrant spin.

Storage Suggestions

  • Fridge: Store in an airtight container for up to 5 days. Reheat on the stove or microwave, adding a splash of water if too thick.
  • Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
  • Tip: Avoid freezing if you’ve added coconut milk, as it may separate.

How to Serve

Serve red lentil soup hot with crusty bread, naan, or a side salad for a complete meal. For extra flair, drizzle with olive oil or add a dollop of yogurt (vegan or regular). It’s perfect as a main dish or a starter for a larger spread.

Nutrition Facts (Per Serving, Approx. 1.5 cups)

  • Calories: 220 kcal
  • Protein: 12g
  • Fat: 4g
  • Carbohydrates: 35g
  • Fiber: 15g
  • Sugar: 5g
  • Sodium: 600mg
    Note: Values are approximate and depend on specific ingredients used.

FAQs

Can I use other lentils?
Red lentils cook faster and break down for a creamy texture. Green or brown lentils work but take longer and stay firmer.

Is this soup gluten-free?
Yes, as long as your broth is gluten-free. Always check labels.

Can I make it in a slow cooker?
Yes! Sauté veggies and spices first, then add everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours.

How do I thicken the soup?
Simmer uncovered to reduce liquid, or blend a portion of the soup for a thicker consistency.

Can I skip the oil?
Yes, sauté veggies in a splash of broth for an oil-free version.

Conclusion

This red lentil soup is the ultimate comfort food—simple, nutritious, and bursting with flavor. It’s a one-pot wonder that’s perfect for meal prep, family dinners, or when you just need something warm and satisfying. With its versatility and budget-friendly ingredients, it’s a recipe you’ll come back to again and again. Grab your pot, toss in those lentils, and whip up a bowl of cozy goodness tonight!

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