Red Lentil Soup
A cozy, protein-rich Red Lentil Soup simmered with aromatic vegetables, warm spices, and a hint of lemon for brightness. This simple one-pot meal is creamy without cream, naturally vegan, and perfect for meal prep or quick comfort food any day of the week.
Equipment
- 1 large Dutch oven or soup pot (at least 4-quart capacity)
- 1 Wooden spoon (for stirring)
- 1 chef’s knife and cutting board (for chopping vegetables)
- 1 immersion blender or standard blender (for partial pureeing)
- 1 measuring cup set and measuring spoons
Ingredients
- 2 tablespoons olive oil
- 1 large onion finely diced (red or yellow)
- 4 cloves garlic roughly chopped
- 2 cups carrots diced (about 2 large carrots or substitute with diced yam)
- 1 stalk celery sliced (optional)
- ½ teaspoon salt plus more to taste
- ½ teaspoon black pepper
- 1 medium tomato diced (or 1 tablespoon tomato paste, or 1 red bell pepper)
- 1½ teaspoons ground cumin
- ½ teaspoon sumac optional, for tangy flavor
- ½ teaspoon chili powder or red paprika not smoked
- 1 cup red lentils rinsed and drained
- 4 cups vegetable broth chicken stock, or water
- 1 cup water additional liquid for consistency
- Generous pinch cayenne pepper or Aleppo chili flakes
- Juice of ½ lemon plus more to taste
- Garnish options: drizzle of olive oil fresh herbs (parsley, cilantro, or mint), microgreens, chopped tomato, Aleppo chili flakes, Urfa Biber, or a sprinkle of sumac
Instructions
- Prepare and Organize Your Ingredients: Begin by gathering and measuring all your ingredients to make the cooking process smooth and efficient. Dice the onion finely so it softens evenly and blends into the soup later. Roughly chop the garlic to release its aroma without burning during sautéing. Peel and dice the carrots into small, even cubes for quicker cooking, and slice the celery if you’re using it. Rinse the red lentils thoroughly under cool running water until the water runs clear—this removes excess starch and prevents gumminess in the final texture. Once everything is prepped, set your ingredients within easy reach on the counter.
- Sauté the Aromatics for Flavor Depth: Place a large Dutch oven or heavy-bottomed soup pot on the stove over medium heat. Pour in the olive oil and allow it to warm for about a minute until it shimmers slightly. Add the chopped onion and garlic, stirring frequently with a wooden spoon to prevent sticking. Let them sauté for about 3–4 minutes, or until the onion turns translucent and fragrant. This step creates a flavorful foundation for your soup. Avoid browning the garlic—just gently cook it until it releases its aroma. The goal here is to build a sweet, savory base that enhances the earthy lentils later.
- Add Vegetables and Seasoning Layers: Lower the heat slightly to medium. Add the diced carrots and celery to the pot. Sprinkle in the salt and black pepper to help draw out the natural sweetness of the vegetables. Stir everything together so that the seasonings coat the veggies evenly. Allow them to cook gently for about 7 minutes, stirring occasionally. During this time, the carrots will soften slightly, and the mixture will develop a wonderful aroma that signals you’re building layers of flavor. This gentle sautéing step ensures the vegetables don’t just float in the soup but truly infuse it with richness.
- Introduce Tomato and Warm Spices: Now it’s time to add color and depth. Stir in the diced tomato—or if you prefer, use tomato paste or chopped red bell pepper for a slightly different note. Mix well and let it cook for 2–3 minutes to mellow out the acidity. Next, sprinkle in the ground cumin, sumac (if using), and chili powder or paprika. Stir constantly for about a minute to allow the spices to bloom in the oil, releasing their essential oils and creating a beautifully aromatic base. The kitchen should fill with warm, earthy notes at this point.
- Add Lentils and Broth for Simmering: Pour the rinsed red lentils into the pot, followed by the vegetable broth (or chicken stock) and the additional cup of water. Stir thoroughly to ensure everything is well combined. Increase the heat to medium-high and bring the mixture to a gentle boil. Once it reaches a boil, reduce the heat to low or medium-low, cover the pot with a lid, and let it simmer slowly. Allow the soup to cook for about 20 minutes, or until the lentils are completely tender and beginning to break down. During this simmering stage, the lentils will absorb the aromatic flavors, thicken the soup, and turn creamy in texture.
- Partially Blend for Perfect Consistency: When the lentils are cooked through and soft, remove the lid. Use an immersion blender directly in the pot to partially puree the soup. The goal is to blend about half of the mixture—enough to create a creamy, velvety body while keeping some texture for interest. If you don’t have an immersion blender, carefully transfer half the soup to a standard blender, puree it until smooth, then pour it back into the pot and stir to combine. This balance between smooth and chunky makes the soup more satisfying and hearty.
- Adjust Seasoning and Add Brightness: With the heat on low, squeeze in the juice of half a lemon and add a small pinch of cayenne pepper or Aleppo chili flakes. Stir gently, then taste the soup carefully. If you’ve used water instead of broth, you may need to add an extra ¾ to 1 teaspoon of salt for proper seasoning. The secret to an outstanding lentil soup lies in the balance of salt and acid—if it tastes flat, a touch more salt and a few extra drops of lemon juice will bring it to life. Adjust the spice level to your liking. Let the soup sit for a few minutes off the heat; as it cools slightly, the flavors deepen and harmonize beautifully.
- Serve and Garnish Creatively: Ladle the soup into warm bowls and drizzle each serving with a little extra virgin olive oil for a silky finish. Garnish with your favorite fresh herbs such as chopped parsley, cilantro, or mint for a burst of freshness. If you like a hint of heat, sprinkle some Aleppo chili flakes or Urfa Biber on top. For added brightness, a small pinch of sumac or a few diced tomatoes make excellent toppings. Serve with warm crusty bread, pita, or a light salad on the side for a complete and nourishing meal.
Notes
- Red lentils cook quickly and naturally break down, giving this soup its creamy texture without needing cream or dairy.
- For deeper flavor, use vegetable or chicken broth instead of plain water. If using water, increase the salt slightly to balance the taste.
- The soup thickens as it cools, so when reheating, add a splash of water or broth to adjust consistency.
- Fresh lemon juice is key for brightening the flavor—always add it at the end for best results.
- Customize the spice profile to your liking: cumin gives earthiness, paprika adds warmth, and sumac brings a citrusy lift.
- You can substitute carrots with diced sweet potatoes or yams for a naturally sweeter, richer flavor.
- For added texture, skip blending completely and leave the lentils whole, or fully puree for a velvety-smooth finish.
- Garnishes like olive oil drizzle, fresh herbs, or Aleppo pepper not only enhance flavor but also make the dish visually appealing.
- This soup is naturally vegan, gluten-free, and packed with fiber, making it ideal for healthy meal prep or balanced weeknight dinners.
