Red Lentil Soup

Why You’ll Love This Recipe

Red Lentil Soup is one of those dishes that’s both comforting and incredibly good for you. The red lentils become soft and tender, creating a creamy base for the soup without the need for heavy cream. The soup is packed with vegetables like carrots, onions, and tomatoes, which bring natural sweetness and depth of flavor. The combination of spices, including cumin, turmeric, and garlic, gives the soup a warm, earthy flavor profile that’s both satisfying and aromatic. It’s a simple, quick-to-make soup that is perfect for meal prepping or cozy family dinners, and it’s naturally vegan and gluten-free!

Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground coriander (optional)

• 1/4 teaspoon ground cinnamon (optional)

• 1 cup dried red lentils, rinsed

• 1 can (14.5 oz) diced tomatoes, with juice

• 4 cups vegetable broth (or chicken broth for non-vegetarian version)

• 1 bay leaf

• Salt and pepper to taste

• 1 tablespoon fresh lemon juice (optional)

• Fresh parsley or cilantro for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Sauté the vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened and translucent. Add the minced garlic and chopped carrots, and sauté for another 2 minutes, stirring frequently.

2. Add the spices: Stir in the ground cumin, turmeric, coriander, and cinnamon (if using). Cook for about 1 minute, allowing the spices to toast and release their fragrance.

3. Add lentils, tomatoes, and broth: Add the rinsed red lentils, diced tomatoes with juice, vegetable broth, and the bay leaf. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25-30 minutes, or until the lentils are soft and fully cooked.

4. Season and adjust texture: Remove the bay leaf. Taste the soup and add salt and pepper to your liking. If you prefer a creamier texture, use an immersion blender to blend part of the soup (or blend in batches in a regular blender), leaving some lentils whole for texture.

5. Finish and serve: Stir in the fresh lemon juice for a little acidity (optional) and garnish with fresh parsley or cilantro. Serve hot with a slice of crusty bread or a side of rice, if desired.

Servings and Timing

• Servings: 4-6 servings

• Prep time: 10 minutes

• Cook time: 30 minutes

• Total time: 40 minutes

Variations

• Add more vegetables: Feel free to add other vegetables like spinach, kale, or zucchini for extra nutrients and color.

• Make it spicier: If you like a little heat, add a chopped jalapeño or a pinch of cayenne pepper to the soup for a spicy kick.

• Add protein: For a heartier meal, add some cooked chicken, turkey, or chickpeas for extra protein.

• Coconut milk: For a creamy twist, stir in a can of coconut milk at the end of cooking to add richness to the soup.

• Herb variations: You can substitute or add other fresh herbs such as thyme, dill, or basil for different flavor profiles.

Storage/Reheating

• Storage: Leftover red lentil soup can be stored in an airtight container in the refrigerator for up to 4 days.

• Freezing: This soup freezes well! Let it cool completely, then store it in an airtight container or freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight before reheating.

• Reheating: Reheat on the stovetop over medium heat, adding a little water or broth if the soup has thickened too much. You can also reheat it in the microwave.

FAQs

Can I use other types of lentils for this soup?

While red lentils are preferred for this recipe due to their quick cooking time and soft texture, you can use green or brown lentils. However, they will take longer to cook and have a firmer texture.

Can I make this soup ahead of time?

Yes! Red Lentil Soup is perfect for making ahead. The flavors develop even more as it sits, so it’s a great option for meal prep. Just refrigerate and reheat when ready to serve.

How do I make this soup thicker?

If you want a thicker consistency, blend part of the soup with an immersion blender or in a regular blender. You can also cook it uncovered for a little longer to let the liquid evaporate.

Can I make this soup spicier?

Yes! If you like more heat, you can add a pinch of cayenne pepper, chili powder, or chopped fresh chilies when you add the spices.

Can I add other vegetables?

Absolutely! You can add vegetables like spinach, sweet potatoes, tomatoes, or even butternut squash for added flavor and texture. Just adjust the cooking time based on the vegetables you add.

Can I make this soup creamier?

Yes, you can stir in a bit of coconut milk, heavy cream, or even a splash of milk to give the soup a creamy texture. Just be sure to adjust the seasoning afterward.

Can I use vegetable stock instead of broth?

Yes, vegetable stock works just as well as broth in this recipe. You can use whichever you prefer based on what you have available.

Can I double the recipe?

Yes, you can easily double this recipe to make a larger batch. It stores well in the fridge and freezes beautifully, making it great for meal prepping.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free! Be sure to double-check any store-bought broth or canned goods to ensure they don’t contain gluten.

What can I serve with this soup?

This soup pairs well with crusty bread, a side salad, or a simple grain like quinoa or rice. It’s also great with a dollop of yogurt or a sprinkle of feta cheese.

Conclusion

Red Lentil Soup is a comforting, flavorful, and healthy dish that’s perfect for any occasion. With its warm spices, hearty lentils, and vibrant vegetables, this soup is sure to become a regular part of your meal rotation. It’s easy to make, packed with nutrients, and versatile enough to be customized to your taste. Whether you’re enjoying it as a light lunch or a cozy dinner, this soup is the perfect balance of comfort and nutrition.

Red Lentil Soup

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• Author: Lisa
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Indian
• Diet: Vegan

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Description

Red Lentil Soup is a hearty and nutritious dish packed with protein, fiber, and vibrant vegetables. With warm spices like cumin, turmeric, and garlic, this soup is comforting and flavorful, making it a perfect option for cozy meals or meal prepping. Quick to prepare and naturally vegan and gluten-free, it’s the ideal choice for a healthy, satisfying lunch or dinner.

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Ingredients

• 1 tablespoon olive oil

• 1 medium onion, chopped

• 2 cloves garlic, minced

• 2 carrots, peeled and chopped

• 1 teaspoon ground cumin

• 1 teaspoon ground turmeric

• 1/2 teaspoon ground coriander (optional)

• 1/4 teaspoon ground cinnamon (optional)

• 1 cup dried red lentils, rinsed

• 1 can (14.5 oz) diced tomatoes, with juice

• 4 cups vegetable broth (or chicken broth for non-vegetarian version)

• 1 bay leaf

• Salt and pepper to taste

• 1 tablespoon fresh lemon juice (optional)

• Fresh parsley or cilantro for garnish (optional)

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Instructions

1. Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 5-7 minutes, until softened. Add the minced garlic and chopped carrots, sautéing for another 2 minutes.

2. Add the spices: Stir in the ground cumin, turmeric, coriander, and cinnamon (if using). Toast the spices for about 1 minute to release their fragrance.

3. Add lentils, tomatoes, and broth: Add the rinsed red lentils, diced tomatoes with juice, vegetable broth, and the bay leaf. Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 25-30 minutes, or until the lentils are soft.

4. Season and adjust texture: Remove the bay leaf. Taste and adjust seasoning with salt and pepper. If you prefer a creamier texture, use an immersion blender to blend part of the soup, leaving some lentils whole for texture.

5. Finish and serve: Stir in fresh lemon juice (optional) and garnish with parsley or cilantro. Serve hot with crusty bread or rice, if desired.

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Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.Freezing: This soup freezes well. Let it cool completely before storing in a freezer-safe container or bag for up to 3 months. Thaw in the fridge overnight before reheating.Reheating: Reheat on the stovetop over medium heat, adding a little water or broth if the soup thickens too much. You can also microwave individual servings for 1-2 minutes.