Description
Red Lentil Soup is a hearty, comforting, and nutritious vegan soup combining the natural earthiness of red lentils with aromatic spices, fresh vegetables, and a touch of lemon juice. Ready in under 40 minutes, it offers a creamy texture and warm flavors ideal for cozy meals, budget-friendly cooking, and easy customization.
Ingredients
Scale
Main Ingredients
- 1 cup red lentils, rinsed
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, finely chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2 tablespoons tomato paste
- 4 cups vegetable broth
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- Salt and black pepper, to taste
Optional Variations and Garnishes
- Red chili flakes or fresh chopped chili (for heat)
- 1/2 cup coconut milk (for creamy coconut twist)
- 1 cup fresh spinach or kale (for greens boost)
- 1/2 teaspoon smoked paprika or a few drops of liquid smoke (for smoky flavor)
- Cooked chicken, sausage, or chickpeas (for additional protein)
- Fresh cilantro or parsley, chopped (for garnish)
- Dollop of Greek yogurt or sour cream (for garnish)
- Toasted pumpkin seeds (for garnish)
- Chili oil, pesto, sumac, or smoked paprika (for serving decoration)
Instructions
- Prepare Your Ingredients: Rinse the red lentils under cold water until the water runs clear. Finely chop the onion, garlic, and carrots to ensure they cook quickly and blend well into the soup.
- Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add the chopped onions and garlic and sauté until translucent and fragrant, about 3-5 minutes. Add the carrots and cook for another 3-4 minutes to bring out their natural sweetness.
- Add Spices and Tomato Paste: Stir in the ground cumin and turmeric, cooking for about 1 minute to release their aromas. Then add the tomato paste and cook for another minute, stirring constantly to deepen the flavor.
- Combine Lentils and Broth: Add the rinsed lentils to the pot, then pour in the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Let it cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils are soft and the soup thickens.
- Blend for Creaminess (Optional): If you prefer a silky texture, use an immersion blender to partially or fully blend the soup. Alternatively, leave it chunky for a heartier consistency.
- Finish with Lemon Juice and Seasoning: Stir in fresh lemon juice and season with salt and black pepper to taste. Mix well and remove from heat.
- Serve and Garnish: Ladle the soup into bowls and garnish as desired with fresh cilantro or parsley, a dollop of Greek yogurt or sour cream, toasted pumpkin seeds, or a drizzle of chili oil or pesto.
Notes
- Always rinse lentils thoroughly to remove impurities and reduce foam during cooking.
- Monitor the soup while it simmers, adding extra broth or water if it becomes too thick.
- Red lentils cook quickly; avoid overcooking to prevent mushiness.
- Toast spices briefly in oil before adding liquids to maximize flavor release.
- Add lemon juice gradually to balance the richness and adjust acidity to taste.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizers
- Method: Simmering
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 220
- Sugar: 5g
- Sodium: 550mg
- Fat: 5g
- Saturated Fat: 0.7g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 8g
- Protein: 13g
- Cholesterol: 0mg
Keywords: Red Lentil Soup, vegan lentil soup, easy soup recipe, healthy soup, comfort food, gluten free soup, quick lentil soup
