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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.
Table of Contents
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.
Why You Will Love This Recipe
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.
Ingredients
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.
BLEND & SEASON SOUP: 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: Serve in a bowl! Optionally, garnish the lentil soup with fresh parsley and a drizzle of heavy cream.
Variations
- 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.
FAQs
More Lentil Recipes
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📖 Recipe
Red Lentil Soup
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Ingredients
- 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
Instructions
- 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.
Notes
- 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.
This is an incredibly easy recipe! It’s a beautiful soup n absolutely delicious!!
So glad to hear! Thank you for your kind feedback! 🥰
I love the recipe, I added a 1/2 teaspoon of cumin to the recipe which gave it an Egyptian flair and it was really delicious. This is definitely a go to recipe in my house.
Such a great idea to add cumin! Glad you love this recipe, Angela! 💕
Really like this soup! Super creamy. Used a low sodium veggie broth to make it healthier, and threw in a small chicken sausage to up the flavour and protein content. Very quick and easy.
Glad to hear, Katherine! 😉
I make this soup at least once a week, I love it! It’s so easy to throw together, is super delicious, and is healthy 🤗it’s a new staple in my weekly meals
So happy to hear, Pearce! Thank you for your kind comment! ❤️