"This vibrant red lentil soup is a soul-warming blend of tender legumes, aromatic spices, and a refreshing zesty finish. Perfectly creamy yet entirely dairy-free, it's the ultimate pantry-friendly meal for cozy, chilly evenings."

1 Ingredients

Qty	Item
2 tablespoons 30 ml	Extra virgin olive oil
1 medium 150 g	Yellow onion, diced
2 medium 120 g	Carrots, diced
3 cloves 9 g	Garlic cloves, minced
1 teaspoon 2 g	Ground cumin
0.5 teaspoon 1 g	Ground turmeric
1 cup 190 g	Red lentils, rinsed and picked over
6 cups 1.4 l	Vegetable broth
1 tablespoon 15 g	Tomato paste
1 tablespoon 15 ml	Fresh lemon juice
0.25 cup 10 g	Fresh cilantro, chopped

2 Instructions

Step 1. Heat the olive oil in a large pot over medium heat. Add the onion and carrots, sautéing until the onion is translucent and soft, about 5 to 7 minutes.

Step 2. Stir in the garlic, cumin, and turmeric, cooking for 1 minute until fragrant. Add the tomato paste and stir to coat the vegetables.

Step 3. Add the rinsed red lentils and the vegetable broth. Bring the mixture to a boil, then reduce heat to low and cover with a lid.

Step 4. Simmer for 20 to 25 minutes, or until the lentils are tender and starting to break down.

Step 5. Use an immersion blender to partially blend the soup if you prefer a creamier texture, or leave it as is for a rustic feel.

Step 6. Stir in the fresh lemon juice and season with salt and pepper to taste. Garnish with fresh cilantro before serving.

·
Rinse the lentils thoroughly in a fine-mesh sieve until the water runs clear to remove excess starch.
·
For a smoky depth, add half a teaspoon of smoked paprika along with the cumin.
·
If the soup becomes too thick upon standing, thin it out with a splash of water or extra broth.
·
Always use fresh lemon juice at the very end to brighten the earthy flavors of the lentils.

? Frequently Asked Questions

Can I freeze red lentil soup?

Yes, this soup freezes beautifully for up to 3 months. Thaw overnight in the fridge before reheating.

Do I need to soak the red lentils first?

No, red lentils cook very quickly and do not require soaking like other dried beans or legumes.

Is this soup gluten-free?

Yes, as long as you ensure your vegetable broth is certified gluten-free.

What is the difference between red lentils and green lentils?

Red lentils break down much faster and become creamy when cooked, whereas green lentils hold their shape better.

Visual Guide

→ Keep Cooking

See All Soups & Stews

Next Recipe

Low Sodium Vegetable Stew

This vibrant vegetable stew is a masterclass in building depth without the salt shaker, relying on umami-rich mushrooms and aromatic herbs. It's a comforting, nutrient-dense bowl that proves low-sodium cooking can be incredibly satisfying and filling.

Cook Low Sodium Vegetable Stew