There’s nothing quite as comforting as a bowl of homemade Red Lentil Soup. Simple yet satisfying, this dish is a nourishing blend of earthy lentils, vegetables, and warm spices. It’s a one-pot meal that’s not only filling but also packed with nutrients, making it the perfect choice for busy weeknights or cozy weekend lunches.
Red lentils cook quickly and break down to create a smooth, velvety texture, making them ideal for soups. Combined with onions, garlic, carrots, and celery, they form the base of a deliciously hearty and wholesome soup. The addition of spices like cumin, coriander, and turmeric adds a subtle warmth and depth, while a squeeze of lemon at the end brightens it all up, giving the soup a fresh, tangy finish.
What makes this soup so versatile is how easily you can adapt it to your tastes. You can add greens like spinach or kale for an extra burst of color and nutrients, or toss in some diced tomatoes for a bit of acidity. A drizzle of olive oil or a dollop of yogurt on top enhances the creaminess and brings it all together.
This Red Lentil Soup is naturally vegan, gluten-free, and packed with protein and fiber from the lentils, making it a great choice for those looking for a nutritious, plant-based meal. Plus, it’s quick and easy to make, with a minimal amount of prep, and it gets even better the next day as the flavors continue to develop.
Serve it with a side of warm crusty bread or over a bed of rice for a complete, comforting meal that’s both healthy and satisfying. Whether you’re looking to warm up on a chilly day or just enjoy a simple, nourishing meal, Red Lentil Soup is sure to hit the spot every time.
Ingredients
- 1 cup red lentils
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 stalk celery diced
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- Salt and pepper to taste
- cilantro for garnish
Instructions
- In a large pot, heat some olive oil over medium heat.
- Add the onion, garlic, carrot, and celery and sauté until the vegetables are tender.
- Add the red lentils and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes, until the lentils are cooked through.
- Stir in the cumin, paprika, turmeric, salt, and pepper.
- Using an immersion blender, blend the soup until smooth and creamy. If you don't have an immersion blender, let the soup cool slightly and then blend in batches in a regular blender.
- Serve the soup hot, garnished with fresh cilantro. Enjoy!
Nutrition
Can you use green lentils instead? I’m not sure if they cook the same way.
So easy and good! My kids loved it too, can’t believe it! 😊
I didn’t have all the spices, so I left out the cumin and used Italian herbs. Not quite the same.
Too many lentils! it was like eating paste lol.
I followed the recipe closely, but my soup turned out really watery. What did I do wrong?
Really good recipe! I added some chili flakes for spice. Yummy!
This soup is delicious! So creamy and packed with flavor. Will definitely make again.
Cilantro is gross. I left it out and still great. Just saying.
I heard lentils ain’t that nutritious tho? Is there any truth to that? 🤔