25+ Easy and Delicious Red Lentil Soup Recipes to Try This Season

Red lentil soup is a versatile, nourishing dish that can be enjoyed year-round.

Whether you’re seeking a cozy meal on a chilly day or a light yet satisfying lunch, red lentil soup offers a perfect balance of heartiness, flavor, and nutrition.

Red lentils, known for their quick cooking time and ability to absorb bold spices, make them the ideal base for a variety of soup recipes.

From simple broths to creamy, spiced concoctions, there’s a red lentil soup recipe for every palate and occasion.

In this article, we’ll share over 25 unique and flavorful red lentil soup recipes that are sure to inspire your next meal.

Whether you’re looking for something classic, like a comforting red lentil and vegetable soup, or something more exotic, such as a spicy Moroccan-inspired lentil soup, you’ll find a recipe that will become a new favorite in your kitchen.

25+ Easy and Delicious Red Lentil Soup Recipes to Try This Season

With their rich flavor, health benefits, and quick cooking time, red lentils are a perfect ingredient to incorporate into any soup.

The versatility of red lentil soup allows you to experiment with different ingredients, spices, and textures, ensuring that every bowl is unique and full of flavor.

From hearty soups packed with vegetables and grains to lighter broths that highlight the lentils themselves, the possibilities are endless.

Whether you’re craving a traditional, simple soup or something with bold, exotic flavors, these 25+ red lentil soup recipes will give you endless inspiration for your next culinary adventure.

Embrace the warmth and comfort of red lentil soup, and enjoy the wholesome goodness of this classic dish in all its flavorful forms!

Simple Red Lentil Soup

This hearty and healthy red lentil soup is a staple for cold weather, filled with a rich combination of spices and vegetables. With a smooth texture and a blend of comforting flavors, it’s perfect for a quick meal or as part of a larger spread.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground coriander
• 6 cups vegetable broth
• Salt and pepper, to taste
• 1 tablespoon lemon juice
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5 minutes until softened.
2. Stir in garlic, cumin, turmeric, and coriander, cooking for another minute until fragrant.
3. Add the rinsed red lentils and vegetable broth, and bring to a boil. Lower the heat and simmer for 20-25 minutes, or until the lentils are soft and cooked through.
4. Season with salt, pepper, and a squeeze of lemon juice to brighten the flavor.
5. Use an immersion blender to purée the soup for a smooth texture, or leave it chunky, based on your preference.
6. Serve hot, garnished with fresh parsley.

The simple red lentil soup offers a delightful balance of earthy flavors from the lentils and a gentle warmth from the spices. With its smooth consistency and light broth, it’s a dish that’s both filling and nourishing. The addition of lemon juice brings a burst of freshness, enhancing the richness of the vegetables and lentils. This recipe is an excellent choice for those looking for a flavorful yet simple meal, whether enjoyed on its own or paired with bread.

Spicy Red Lentil Soup with Coconut Milk

This spicy red lentil soup combines the heat of chili with the creaminess of coconut milk for a comforting yet zesty dish. The smooth consistency of the lentils pairs beautifully with the creamy coconut base, creating a satisfying meal with a touch of exotic flair.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil
• 1 onion, chopped
• 1 red bell pepper, diced
• 1 tablespoon grated ginger
• 2 garlic cloves, minced
• 1-2 teaspoons chili powder (adjust based on heat preference)
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• Salt and pepper, to taste
• Juice of 1 lime
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the chopped onion and bell pepper, cooking for 5-7 minutes until softened.
2. Stir in the grated ginger, garlic, chili powder, cumin, and smoked paprika, cooking for another minute to release the spices’ aromas.
3. Add the red lentils, coconut milk, and vegetable broth to the pot. Stir well and bring the soup to a simmer.
4. Reduce the heat to low and cook for 25-30 minutes, or until the lentils are soft and the soup thickens.
5. Season with salt, pepper, and lime juice, adjusting the flavor to your liking.
6. Purée the soup with an immersion blender until smooth or leave some lentils intact for texture.
7. Serve with a sprinkle of fresh cilantro for garnish.

The spicy red lentil soup with coconut milk is a beautifully rich and full-bodied dish. The coconut milk adds a velvety smooth texture while balancing the heat from the chili, creating a comforting yet vibrant flavor profile. The tangy lime juice at the end brightens the soup, making it a perfect pairing for a cozy dinner or as a starter for a more elaborate meal. The layers of spice and creaminess in each spoonful make this soup a satisfying choice for those seeking a bit of warmth and bold flavor.

Lemon and Herb Red Lentil Soup

This lemon and herb red lentil soup is a refreshing variation, combining the richness of lentils with a zesty citrus twist. The fresh herbs infuse the soup with vibrant, aromatic flavors, making it an uplifting meal that is light yet satisfying.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 1 bay leaf
• 5 cups vegetable broth
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• Fresh mint and parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until the onion is soft and translucent, about 5 minutes.
2. Stir in the cumin, thyme, oregano, and bay leaf, and cook for another minute until the spices are fragrant.
3. Add the rinsed red lentils and vegetable broth to the pot. Bring to a boil, then lower the heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Remove the bay leaf and season the soup with salt, pepper, lemon juice, and lemon zest to taste.
5. Use an immersion blender to purée the soup until smooth or leave some texture, depending on your preference.
6. Serve with a garnish of fresh mint and parsley.

The lemon and herb red lentil soup is a refreshing take on the classic lentil soup, offering a light yet nourishing option. The citrus notes of lemon elevate the earthy lentils, while the fresh herbs bring a bright, aromatic quality to each bowl. This soup is perfect for those looking for something more vibrant and fresh, ideal for a light lunch or a first course. Its delicate balance of flavors makes it a versatile dish that can be enjoyed year-round, especially on days when you crave something uplifting.

Middle Eastern Spiced Red Lentil Soup

This Middle Eastern-inspired red lentil soup is packed with aromatic spices like cumin, coriander, and cinnamon, offering a warm and cozy bowl that’s full of complex flavors. The addition of tomatoes and lemon juice gives it a bright acidity, making it both rich and refreshing.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until soft and fragrant, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, and turmeric, cooking for another minute to release the spices.
3. Add the rinsed lentils, vegetable broth, and diced tomatoes. Stir to combine, then bring to a boil.
4. Reduce heat to low and let simmer for 20-25 minutes, or until the lentils are tender and the soup thickens.
5. Season with salt, pepper, and lemon juice to taste.
6. Purée the soup with an immersion blender for a smooth texture, or serve as-is for a more rustic feel.
7. Garnish with fresh cilantro or parsley.

This spiced red lentil soup is a perfect blend of warming spices and tangy flavors, making it comforting yet slightly exotic. The cinnamon and turmeric add depth and warmth, while the lemon juice brightens up the whole dish, creating a balanced soup that’s earthy, tangy, and aromatic. Ideal for a cozy evening or to impress guests with a taste of the Middle East, this soup is both nourishing and memorable.

Red Lentil and Carrot Ginger Soup

This red lentil and carrot ginger soup offers a delightful blend of sweetness from carrots and a hint of spice from fresh ginger. It’s a creamy, comforting soup with a slight kick, perfect for warming up on a chilly day.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 3 carrots, peeled and diced
• 1 tablespoon grated fresh ginger
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh parsley or chives, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion, carrots, and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger and cumin, cooking for another minute to enhance the aroma.
3. Add the rinsed lentils and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes until the lentils and carrots are tender.
4. If desired, stir in coconut milk for added creaminess.
5. Season with salt and pepper, then blend the soup with an immersion blender until smooth.
6. Garnish with fresh parsley or chives and serve warm.

The combination of red lentils, carrots, and ginger creates a soup that is slightly sweet, earthy, and mildly spicy. The ginger adds a refreshing zest, and the optional coconut milk provides a creamy texture, enhancing the soup’s comforting qualities. This soup is ideal for when you need something hearty yet light and offers a wonderful balance of flavors in each spoonful.

Smoky Red Lentil and Tomato Soup

Infused with smoked paprika and roasted tomatoes, this smoky red lentil and tomato soup is a comforting option with a robust, slightly smoky flavor profile. The rich tomato base blends perfectly with the creamy texture of red lentils, making for a deeply satisfying soup.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• 1 can (14 oz) fire-roasted tomatoes
• Salt and pepper, to taste
• 1 tablespoon balsamic vinegar
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the smoked paprika and cumin, cooking for another minute to release the spices’ flavors.
3. Add the rinsed red lentils, vegetable broth, and fire-roasted tomatoes. Stir well and bring to a simmer.
4. Reduce the heat and cook for 20-25 minutes, or until the lentils are soft and the soup thickens.
5. Season with salt, pepper, and balsamic vinegar to taste, adding depth to the smoky flavor.
6. Purée the soup with an immersion blender to create a smooth texture.
7. Serve hot, garnished with fresh basil.

This smoky red lentil and tomato soup delivers a rich, robust flavor with a touch of smokiness that comes from the paprika and fire-roasted tomatoes. The balsamic vinegar enhances the tomatoes’ acidity, adding complexity and balance to each bite. This hearty soup is perfect for those who love bold flavors and want something comforting, making it a delicious choice for cold evenings or casual gatherings.

Turmeric and Ginger Red Lentil Detox Soup

This turmeric and ginger red lentil soup is packed with immune-boosting ingredients, making it a great option for a nourishing meal. The earthy turmeric pairs beautifully with fresh ginger, creating a warming, slightly spicy soup with a vibrant golden hue.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper, to taste
• Juice of 1 lemon
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger, turmeric, and cumin, cooking for another minute to release the spices.
3. Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes until the lentils are tender.
4. Season with salt, pepper, and a squeeze of lemon juice to add brightness.
5. Blend with an immersion blender for a smooth texture, or serve chunky for a heartier feel.
6. Garnish with fresh cilantro.

The turmeric and ginger red lentil soup is ideal for those looking for a healthy, detoxifying meal with anti-inflammatory properties. The turmeric and ginger provide warmth and spice, while the lemon juice adds a bright finish that balances the earthy flavors. This soup is light yet filling, perfect for a gentle reset meal that is as delicious as it is wholesome.

Moroccan-Inspired Red Lentil and Chickpea Soup

Inspired by Moroccan flavors, this red lentil and chickpea soup is a protein-packed, flavorful bowl that combines lentils with chickpeas and warming spices. The result is a hearty, stew-like soup with a hint of sweetness from cinnamon and a touch of spice.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon smoked paprika
• 1 can (15 oz) chickpeas, drained and rinsed
• 4 cups vegetable broth
• 1 can (14 oz) diced tomatoes
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, coriander, cinnamon, and smoked paprika, cooking for another minute to release the spices.
3. Add the red lentils, chickpeas, vegetable broth, and diced tomatoes. Stir to combine and bring to a simmer.
4. Reduce the heat and cook for 20-25 minutes, or until the lentils are soft and the soup has thickened.
5. Season with salt and pepper to taste.
6. Garnish with fresh parsley and serve hot.

The Moroccan-inspired red lentil and chickpea soup is wonderfully aromatic, filling, and perfect for those who crave bold flavors. The cinnamon adds a subtle sweetness that complements the smokiness of the paprika and the earthiness of the lentils. This hearty, protein-rich soup is satisfying on its own, making it a fantastic choice for a main meal when paired with crusty bread.

Curried Red Lentil and Sweet Potato Soup

This curried red lentil and sweet potato soup combines the creamy texture of sweet potatoes with the warmth of curry spices. It’s a thick, filling soup with a subtly sweet, earthy flavor that makes it an ideal comfort food for colder days.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon curry powder
• 1 large sweet potato, peeled and diced
• 4 cups vegetable broth
• Salt and pepper, to taste
• 1/2 cup coconut milk (optional, for creaminess)
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the grated ginger and curry powder, cooking for another minute to enhance the flavors.
3. Add the red lentils, diced sweet potato, and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes, or until the sweet potato and lentils are tender.
4. Stir in the coconut milk for a creamy finish, if desired.
5. Season with salt and pepper, then purée the soup with an immersion blender until smooth.
6. Garnish with fresh cilantro and serve hot.

The curried red lentil and sweet potato soup is a creamy, fragrant dish that blends the natural sweetness of sweet potatoes with the warm, spicy notes of curry. The optional coconut milk adds a layer of richness, making each spoonful velvety smooth. This soup is hearty enough to stand alone as a main meal, ideal for those who enjoy a warming, spiced dish with a touch of sweetness.

Red Lentil and Spinach Soup with Garlic and Lemon

This red lentil and spinach soup is a vibrant, nutrient-packed dish that combines earthy lentils with fresh spinach, garlic, and a zesty lemon finish. The combination of flavors creates a light yet filling soup that’s perfect for any time of year.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Juice and zest of 1 lemon
• Fresh parsley or dill, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin, cooking for another minute to release the spice.
3. Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat and let simmer for 20-25 minutes until the lentils are tender.
4. Stir in the fresh spinach and cook for another 5 minutes until wilted.
5. Season with salt, pepper, and lemon juice and zest to taste.
6. Use an immersion blender to purée the soup for a smooth texture or leave it chunky for a heartier feel.
7. Garnish with fresh parsley or dill before serving.

This red lentil and spinach soup offers a refreshing, light option that’s still filling and satisfying. The spinach adds a burst of green, while the cumin and lemon create a balanced, flavorful soup. Perfect for a healthy lunch or dinner, this recipe is not only rich in protein and fiber from the lentils but also loaded with vitamins and minerals from the spinach, making it a great choice for boosting your wellness.

Red Lentil and Roasted Tomato Soup

This roasted tomato and red lentil soup brings together the sweetness of roasted tomatoes with the heartiness of red lentils. The depth of flavor from the roasted tomatoes, along with a touch of basil and garlic, makes for a comforting and satisfying soup.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 4 large tomatoes, halved
• 3 garlic cloves, minced
• 1 teaspoon dried basil
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and roast for 25-30 minutes, until soft and slightly caramelized.
2. While the tomatoes are roasting, heat olive oil in a large pot over medium heat. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
3. Stir in the dried basil and cook for another minute.
4. Add the red lentils, roasted tomatoes (scrape off the skin and mash lightly), and vegetable broth to the pot. Bring to a boil.
5. Lower the heat and let simmer for 20-25 minutes until the lentils are tender and the soup has thickened.
6. Season with salt and pepper to taste.
7. Purée the soup with an immersion blender until smooth, or leave it chunky if you prefer.
8. Garnish with fresh basil before serving.

The roasted tomato and red lentil soup has a deep, rich flavor that is both comforting and satisfying. The slow-roasted tomatoes bring out their natural sweetness, which complements the earthy lentils perfectly. This soup is hearty enough to be a meal on its own and is perfect for chilly evenings, making it a great option for anyone seeking a cozy, nutrient-dense dish.

Red Lentil and Bell Pepper Soup

This red lentil and bell pepper soup combines the sweetness of bell peppers with the heartiness of red lentils. It’s a colorful, vibrant soup that offers a slightly sweet and savory flavor profile, with a touch of smokiness from roasted peppers.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 red bell peppers, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh basil or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the chopped bell peppers, cooking for another 5 minutes until softened.
3. Add the smoked paprika, cumin, and red lentils, stirring to coat the lentils with the spices.
4. Add the vegetable broth and bring to a boil. Lower the heat and let simmer for 20-25 minutes until the lentils are tender.
5. Season with salt and pepper to taste.
6. Use an immersion blender to purée the soup until smooth or leave some chunks for texture.
7. Garnish with fresh basil or parsley before serving.

The red lentil and bell pepper soup is a vibrant and nutrient-packed dish, offering a blend of sweet and savory flavors. The smokiness from the paprika enhances the natural sweetness of the bell peppers, while the lentils add a hearty texture to the soup. This is a great soup for those looking for a flavorful, filling option that is also rich in vitamins and fiber, perfect for a wholesome meal.

Red Lentil and Coconut Curry Soup

This red lentil and coconut curry soup is a creamy, spiced soup that combines the rich, velvety texture of coconut milk with the earthiness of red lentils and the warmth of curry spices. It’s perfect for those who love bold flavors and comforting textures in a bowl.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon coconut oil or olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground turmeric
• 4 cups vegetable broth
• 1 can (14 oz) coconut milk
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. In a large pot, heat coconut oil over medium heat. Add the onion, cooking until softened, about 5 minutes.
2. Stir in the garlic, ginger, curry powder, and turmeric, cooking for another minute to release the flavors.
3. Add the red lentils and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the lentils are tender.
4. Stir in the coconut milk and cook for an additional 5 minutes to blend the flavors.
5. Season with salt and pepper to taste.
6. Purée the soup with an immersion blender for a smooth, creamy texture.
7. Garnish with fresh cilantro and serve hot.

This red lentil and coconut curry soup is a perfect balance of savory, spicy, and creamy. The coconut milk adds richness, while the curry and turmeric bring warmth and depth of flavor to the dish. It’s an ideal soup for when you want something hearty and comforting, with a bit of a tropical twist. Whether served on its own or with a side of naan or rice, this soup is sure to satisfy.

Red Lentil and Potato Soup with Thyme

This hearty red lentil and potato soup is a perfect comfort food dish that combines the starchy goodness of potatoes with the fiber-rich red lentils. The thyme adds a fragrant herbal note, elevating the natural flavors of the vegetables.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 teaspoon dried thyme
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh thyme or parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the diced potatoes and thyme, cooking for another 2-3 minutes to allow the herbs to infuse the potatoes.
3. Add the red lentils and vegetable broth, bring to a boil, then reduce the heat to a simmer. Let cook for 20-25 minutes, or until the lentils and potatoes are tender.
4. Season with salt and pepper to taste.
5. Use an immersion blender to purée the soup for a creamy texture, or leave it chunky for more texture.
6. Garnish with fresh thyme or parsley before serving.

The red lentil and potato soup is a wholesome, hearty dish that’s both comforting and nutritious. The potatoes add a creamy, starchy texture, while the red lentils provide protein and fiber. The thyme adds a subtle herbal note, bringing all the flavors together in a simple yet satisfying bowl of soup. It’s perfect for a cozy dinner or as a filling lunch option.

Red Lentil and Zucchini Soup

This red lentil and zucchini soup is light yet satisfying, with the subtle flavors of zucchini paired perfectly with the hearty red lentils. The soup is easy to make and offers a refreshing and healthy option that’s both nutritious and delicious.

Ingredients:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 zucchinis, chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 4 cups vegetable broth
• Salt and pepper, to taste
• Fresh dill or parsley, for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.
2. Stir in the cumin and chopped zucchini, cooking for another 5 minutes.
3. Add the red lentils and vegetable broth, bringing to a boil. Reduce the heat to low and simmer for 20-25 minutes, or until the lentils and zucchini are tender.
4. Season with salt and pepper to taste.
5. Purée the soup with an immersion blender for a smooth texture, or leave it chunky for a rustic feel.
6. Garnish with fresh dill or parsley before serving.

The red lentil and zucchini soup is a light, refreshing dish with a great balance of flavors. The zucchini adds a mild sweetness that complements the earthy red lentils, while the cumin adds a warm, aromatic spice. This is a great option for a healthy, plant-based meal that’s easy to prepare and full of nourishing ingredients.

Note: More recipes​ are coming soon!