Name: Red Lentil Soup
Prep time: 10 min
Cook time: PT-491854H47M36S
Total time: 40 min
Cuisine: Middle Eastern
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 cloves garlic, minced; 2 carrots, diced; 1 1/2 cups red lentils, rinsed; 1 teaspoon ground cumin; 1 teaspoon paprika; 1/2 teaspoon ground turmeric; 6 cups vegetable or chicken broth; 1 teaspoon salt (or to taste); 1/2 teaspoon black pepper; 2 tablespoons fresh lemon juice

I love making red lentil soup because it’s warm, comforting, and incredibly nourishing. It’s one of those soups I turn to when I want something simple but deeply satisfying. I enjoy how the lentils break down as they cook, creating a naturally creamy texture without much effort.

Why You’ll Love This Recipe

I like this recipe because it’s affordable, filling, and made with pantry staples. I don’t need to soak the lentils, and everything cooks in one pot. I also love how flavorful it is while still feeling light and wholesome. Red Lentil Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

olive oil
onion
garlic
carrots
red lentils
ground cumin
paprika
ground turmeric
vegetable or chicken broth
salt
black pepper
lemon juice

Directions

I start by heating olive oil in a large pot over medium heat. I add the chopped onion and carrots and cook until softened. I stir in the garlic and spices and let them cook briefly until fragrant.

I add the red lentils and pour in the broth. I bring the soup to a boil, then reduce the heat and let it simmer for about 20 to 25 minutes, until the lentils are soft and breaking down.

I season the soup with salt and black pepper, then stir in lemon juice for brightness. If I want a smoother texture, I blend part or all of the soup before serving.

Servings and timing

I usually get about 4 to 6 servings from this soup.
Preparation time: about 10 minutes
Cooking time: 25 to 30 minutes
Total time: approximately 40 minutes

Variations

I sometimes add potatoes or tomatoes for extra body. I like adding a pinch of chili flakes or cayenne when I want heat. For extra richness, I occasionally stir in coconut milk at the end.

storage/reheating

I store leftover red lentil soup in an airtight container in the refrigerator for up to 4 days. I reheat it gently on the stovetop or in the microwave, adding a little broth or water if it thickens.

FAQs

Can I make red lentil soup vegan?

I make it vegan by using vegetable broth and olive oil.

Do I need to soak red lentils?

I don’t soak them, since red lentils cook quickly and soften easily.

Can I freeze red lentil soup?

I freeze it after cooling completely and thaw it overnight before reheating.

How do I make the soup thicker?

I let it simmer longer or blend more of the soup for a thicker texture.

What can I serve with red lentil soup?

I like serving it with crusty bread, pita, or a simple side salad.

Conclusion

I keep red lentil soup in my regular rotation because it’s easy, nourishing, and full of comforting flavor. I love how it comes together quickly and always delivers a warm, satisfying bowl that feels both hearty and healthy.