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Discover the magic of red lentil soup – a hearty, healthy, and heartwarming bowl of comfort. Learn how to make this soul-soothing dish with our easy recipe. It’s budget-friendly, versatile, and a perfect meal for any day.
Get ready for a delightful winter comfort food that’s a treat for your taste buds and your well-being. This creamy red lentil soup recipe is a protein-packed, gluten-free, fiber-rich delight bursting with flavor.
Whether it’s a light lunch or dinner, this easy-to-make soup is your go-to choice for warming your soul one spoonful at a time! I love serving it with a slice of this homemade No-Knead Focaccia or Turkish Pide Bread.
Health Benefits of Red Lentils
Red lentils are a pantry staple that often don’t get the credit they deserve. These little legumes are not only packed with nutrients but also cook up quickly, making them perfect for a speedy weeknight dinner. They have a lovely, earthy flavor that pairs beautifully with a variety of seasonings.
- High Protein Content: Red lentils are an excellent plant-based protein source, making them a great choice for vegetarians and vegans.
- Rich in Fiber: The soup is packed with fiber, promoting digestion and creating a lasting feeling of fullness.
- Low in Fat: Red lentils are naturally low in fat, making this soup a healthy option.
- Vitamins and Minerals: This soup is rich in essential vitamins and minerals such as iron, folate, and vitamin B.
See recipe card for quantities.
Visual Step-by-Step Instructions
This visual step-by-step instruction will help you along the way – definitely recommended if you’re a cooking beginner!
COOK SOUP: Heat olive oil in a large pot. Add carrots, onions, and garlic, and sauté for 5 minutes over medium heat, stirring occasionally. Add red lentils and sauté for one minute. Deglaze with vegetable broth, pop on the lid, and let it simmer for 15 minutes over low heat.
SERVE: Serve in a bowl! Optionally, garnish the lentil soup with fresh parsley and a drizzle of heavy cream.
- Lentil Mix – You can replace red lentils with a mix of red, green, or beluga lentils to add color and texture diversity.
- Spices – Experiment with spices like ground cumin, paprika, or curry powder to infuse different flavors into your soup. I like to add a pinch of red pepper flakes for a special kick. Chopped chili or cayenne pepper work well too.
- Ginger & Turmeric – For a healing touch, finely chop fresh ginger and turmeric and sauté them with the other ingredients.
- Herbs – Fresh herbs like parsley, cilantro, or chives make great garnishes, adding a fresh touch to the soup.
- Vegetable Additions – Incorporate other vegetables like celery, bell peppers, potatoes or sweet potatoes to enrich your soup with additional nutrients and flavors.
- Creamy Finish – Enrich the soup with a dash of cream or coconut milk for an even creamier finish.
- Toppings – Serve the soup with croutons or roasted chickpeas for a crunchy topping.
More Lentil Recipes
Red Lentil Soup
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- 1 tbsp olive oil
- 1 yellow onion minced
- 1 clove garlic minced
- 1 carrot peeled & cubed
- ½ cup (100 g) dried red lentils
- 3 cups (720 ml) vegetable broth
- 1 tsp lemon juice
- salt & black pepper to taste
- Heat olive oil in a large pot. Add carrots, onions, and garlic, and sauté for 5 minutes over medium heat, stirring occasionally.
- Add red lentils and sauté for one minute.
- Deglaze with vegetable broth, pop on the lid, and let it simmer for 15 minutes over low heat.
- Blend the soup until creamy using an immersion blender or a high-speed blender. → Adjust the consistency with more water as desired.
- Return the soup to the pot, and season to taste with lemon juice, salt, and pepper.
- Serve in a bowl! Optionally, garnish the lentil soup with fresh parsley and a drizzle of heavy cream.
- Lentils: You can mix different dried lentils rather than only red ones. Use ¼ cup red lentils and ¼ cup green or black (beluga) lentils for some variation.
- Make-Ahead: Leftovers can be stored in an airtight container in the refrigerator for 3-4 days.
- Reheat with a splash of water in a small pot or the microwave.