There’s something undeniably comforting about a warm bowl of Red Lentil Soup. It’s cozy, nourishing, and packed with rich, aromatic flavors that make every spoonful satisfying. Whether you’re looking for a quick weeknight dinner or a hearty meal-prep option, this soup is a must-try. Plus, it’s loaded with protein, fiber, and bold spices that make it both healthy and delicious. Trust me, you’re going to love this one!
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Why You’ll Love Red Lentil Soup
Flavor-Packed Comfort
This soup is infused with warming spices like cumin, coriander, and curry powder, making it a flavorful delight.
Healthy and Nutritious
Packed with plant-based protein and fiber, red lentils provide sustained energy and keep you feeling full longer.
Easy and Quick
Made in one pot with simple ingredients, it’s the perfect meal for busy weeknights.
Budget-Friendly
Red lentils are affordable and pantry-friendly, making this dish cost-effective without sacrificing taste.
Customizable
Spice it up with extra chili, add more herbs for freshness, or blend it smooth for a creamy texture—this soup adapts to your preferences.
Ingredients in Red Lentil Soup
Here’s why each ingredient makes this soup so special:
Olive Oil: Adds richness and enhances the depth of flavors in the soup.
Onion & Garlic: The aromatic base that infuses every bite with bold, savory notes.
Tomato & Jalapeño: Fresh tomato adds a natural sweetness, while jalapeño gives a subtle heat that elevates the flavor.
Tomato Paste: Deepens the umami and thickens the soup for a heartier texture.
Spices (Cumin, Coriander, Curry Powder, Chili Powder, Black Pepper, Salt): This blend of warming spices creates a rich and comforting taste.
Red Lentils: The star ingredient! These cook quickly and become deliciously creamy.
Boiling Water: Keeps the soup light yet satisfying, allowing the lentils to cook evenly.
Fresh Dill & Cilantro: Bright and herby, these fresh ingredients add a burst of flavor.
Butter: A touch of butter gives a silky richness to the final dish.
Toppings (Fresh Lemon Juice, Pita Chips, Fresh Parsley): A squeeze of lemon enhances the flavors, pita chips add crunch, and parsley brings freshness.
How to Make Red Lentil Soup
Sauté the Aromatics: Heat half the olive oil in a pot over medium heat. Add the chopped onion and half the garlic. Sauté until soft and fragrant.
Add the Tomato & Spices: Stir in the fresh tomato, jalapeño, and tomato paste. Cook for a few minutes until the tomatoes soften. Add the cumin, coriander, curry powder, chili powder, black pepper, and salt. Stir well to toast the spices.
Cook the Lentils: Rinse the red lentils and add them to the pot along with the boiling water. Stir everything together and bring it to a simmer.
Simmer Until Tender: Cover the pot and let the soup cook for about 20-25 minutes, or until the lentils are soft and slightly creamy.
Blend (Optional): If you prefer a smoother soup, use an immersion blender to puree it to your desired consistency.
Finish with Herbs & Butter: Stir in the fresh dill, cilantro, and remaining garlic. Add the butter and mix well for a rich, flavorful finish.
Garnish & Serve: Ladle the soup into bowls and top with fresh lemon juice, pita chips, and a sprinkle of fresh parsley. Enjoy!
How to Serve Red Lentil Soup
- With Crusty Bread: Pair it with warm, crusty bread or pita for dipping.
- As a Starter: Serve in small bowls as an appetizer before a Middle Eastern or Mediterranean-inspired meal.
- Topped with Yogurt: A dollop of Greek yogurt adds creaminess and a slight tang.
- Spicy Kick: Drizzle with chili oil or sprinkle extra chili flakes for heat lovers.
Additional Tips
Make It Ahead: This soup tastes even better the next day! Store it in the fridge and reheat gently on the stovetop.
Adjust the Thickness: If it’s too thick, add more water or broth. If too thin, let it simmer uncovered for a few extra minutes.
Vegan Option: Simply swap the butter for extra olive oil or a plant-based alternative.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.
FAQs
Q1: Can I use green or brown lentils instead of red lentils?
A1: Red lentils cook faster and break down into a creamy texture, but you can use green or brown lentils with a longer cooking time and a slightly firmer texture.
Q2: How can I make this soup spicier?
A2: Add extra jalapeño, more chili powder, or a pinch of cayenne pepper for extra heat.
Q3: Can I make this soup in a slow cooker?
A3: Yes! Sauté the aromatics first, then transfer everything to a slow cooker and cook on low for 6-8 hours.
Q4: Do I need to soak the lentils before cooking?
A4: Nope! Red lentils cook quickly and don’t require soaking. Just give them a good rinse before using.
Q5: Can I freeze this soup?
A5: Absolutely! Freeze in individual portions for an easy meal-prep option.
Q6: How do I make the soup creamier?
A6: Blend part or all of the soup using an immersion blender or add a splash of coconut milk for extra creaminess.
Q7: What can I serve alongside this soup?
A7: A simple side salad, roasted veggies, or hummus and pita make great pairings.
Q8: Can I use dried herbs instead of fresh?
A8: Yes, but fresh herbs give the best flavor. If using dried, reduce the amount by half.
Q9: Can I use broth instead of water?
A9: Yes! Vegetable or chicken broth will add even more depth of flavor.
Q10: How do I prevent the soup from being too thick?
A10: Add more water or broth as needed while cooking to achieve your desired consistency.
Final Thoughts
This Red Lentil Soup is everything you want in a cozy, nourishing meal—flavorful, easy to make, and endlessly customizable. Whether you enjoy it as a simple weeknight dinner or a comforting meal prep staple, it’s guaranteed to become a favorite in your kitchen. Give it a try, and let me know how you like it!
Print
Red Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 cups 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
- Diet: Vegan
Description
This Red Lentil Soup is a hearty, flavorful, and nourishing dish, made with a blend of spices like cumin, coriander, and curry for a warm, aromatic depth. Ready in under 30 minutes, this soup is vegan-friendly and pairs perfectly with lemon juice, pita chips, or fried pita bites.
Ingredients
For the Soup:
- 4 tbsp olive oil, divided
- 1 small onion, finely chopped
- 6 cloves garlic, finely minced, divided
- 1 cup fresh tomato, minced
- 1 small jalapeño or serrano pepper, diced
- 2 tbsp tomato paste
- 1 1/2 tsp each: cumin powder, coriander powder, salt
- 1/2 tsp each: curry powder, chili powder, black pepper
- 1 cup red lentils
- 5 cups boiling water
- 1/4 cup fresh dill, finely minced
- 1/2 cup fresh cilantro, finely minced
- 1 tbsp butter
For Topping:
- Fresh lemon juice
- Pita chips or fried pita bites
- Fresh parsley
Instructions
1. Sauté the Aromatics:
- Heat 2 tbsp olive oil in a large pan over medium heat.
- Add chopped onions and sauté for 3-5 minutes until almost golden.
- Stir in half the minced garlic, cook for 30 seconds, then add minced tomatoes, jalapeño, tomato paste, and spices.
- Sauté for 2-3 minutes, then stir in red lentils and boiling water. (The soup will seem watery at first but will thicken as it cooks.)
2. Cook & Blend the Soup:
- Cover and simmer for 15 minutes, or until the lentils are fully cooked.
- Use an immersion blender to blend half the soup for a creamy yet textured consistency. (Alternatively, transfer half to a blender and blend for 30 seconds.)
- Stir in chopped dill and half of the cilantro.
3. Make the Garlic-Cilantro Infusion:
- In a separate pan, heat 2 tbsp olive oil and 1 tbsp butter.
- Add remaining minced garlic and cilantro and sauté for 1-2 minutes, until the garlic turns golden.
- Pour this mixture into the lentil soup and stir well.
4. Serve & Garnish:
- Ladle into bowls and squeeze fresh lemon juice over the top.
- Serve with pita chips or fried pita bread bites. (See below for how to make them!)
- Garnish with fresh parsley.
Notes
Optional: Fried Pita Bites
- Slice a pita bread into small squares.
- Fry in hot oil for 1 minute, until golden brown.
- Drain on a paper towel-lined plate before serving.
Notes:
- For extra creaminess: Add ¼ cup coconut milk before serving.
- Adjust spice level: Use less chili powder for a milder taste or more for a kick!
- Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 4g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 6
- Protein: 7g
- Cholesterol: 5 mg