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Red Lentil Soup Recipe

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★★★★★

4.8 from 144 reviews

This hearty Red Lentil Soup is a flavorful, comforting dish that combines aromatic spices, fresh vegetables, and red lentils simmered to perfection. With a touch of sweetness from honey and a bright lemon finish, this soup offers a delicious, nutrient-packed meal perfect for any day of the year.

Ingredients

Scale

Vegetables and Aromatics

  • 3 Tbsp. extra-virgin olive oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 cloves garlic, minced

Spices and Flavorings

  • 1 Tbsp. tomato paste
  • 1 Tbsp. honey (or vegan alternative such as maple syrup or agave nectar)
  • 1 ½ tsp. kosher salt
  • 1 ½ tsp. ground cumin
  • 1 ½ tsp. ground coriander
  • 1 tsp. ground ginger
  • 1 tsp. cinnamon
  • Pinch cayenne pepper (optional)

Main Ingredients

  • 2 cups red lentils, rinsed
  • 6 cups water, vegetable or chicken broth
  • 1 bay leaf

Finishing Touch

  • Juice of one lemon
  • Optional garnish: splash of cream and chopped fresh cilantro

Instructions

  1. Heat the Oil and Sauté Onions: Heat the olive oil over medium heat in a large Dutch oven or stockpot. Once the oil shimmers, add the diced onion and sauté for 5 minutes until translucent and fragrant.
  2. Add Carrots and Aromatics: Add the diced carrots to the pot and continue sautéing for an additional 5 minutes until they soften. Stir in the minced garlic, honey (or your preferred sweetener), tomato paste, kosher salt, ground cumin, coriander, ginger, cinnamon, and cayenne pepper (if using). Cook for another minute until the spices release their aroma.
  3. Cook Lentils: Add the rinsed red lentils and pour in the water or broth. Stir everything to combine. Increase the heat to bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for about 20 minutes, or until the lentils are tender. Remove the lid and stir in the lemon juice. This helps to break down the lentils and balance the flavor. Adjust salt and seasoning to taste, especially if water was used instead of broth.
  4. Optional Puree: If you prefer a smoother soup, use an immersion blender to puree the mixture directly in the pot until you reach your desired consistency. Alternatively, leave it chunky.
  5. Serve: Ladle the soup into bowls and optionally garnish each serving with a splash of cream and freshly chopped cilantro. Serve hot for a warming, nutritious meal.

Notes

  • For a vegan version, substitute honey with maple syrup or agave nectar.
  • Using vegetable broth enhances the flavor while keeping the soup vegetarian; chicken broth can be used if not vegetarian.
  • The pinch of cayenne pepper is optional but adds a nice subtle heat.
  • Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • To thicken the soup further, cook uncovered for a few more minutes after simmering.

Keywords: red lentil soup, vegetarian soup, healthy lentil recipe, easy lentil soup, Middle Eastern soup, quick lentil dinner

Find it online: https://zestywithzane.com/red-lentil-soup-recipe/