Creamy Red Lentil Soup with Lemon and Cumin Recipe
This red lentil soup is a flavorful and comforting dish made with simple, wholesome ingredients like red lentils, onions, cumin, and fresh lemon juice. It features a creamy texture and a bright, earthy flavor, making it a perfect vegan and gluten-free meal option. It’s easy to prepare, cooks relatively quickly, and leftovers freeze well for convenient future meals.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Main Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling
- 1 medium yellow onion, chopped
- 1 medium carrot, diced
- 1 celery rib, chopped
- ½ teaspoon sea salt, plus more to taste
- Freshly ground black pepper, to taste
- 1 small Yukon Gold potato, diced
- 2 garlic cloves, chopped
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup dried red lentils, rinsed
- 4 cups vegetable broth
- 1 to 2 cups water
- 2 tablespoons fresh lemon juice
- Chopped fresh parsley, for garnish
Instructions
- Cook the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, diced carrot, chopped celery, sea salt, and freshly ground black pepper. Cook, stirring occasionally, for about 8 minutes until the vegetables are soft and fragrant.
- Add Spices and Potato: Stir in the diced Yukon Gold potato, chopped garlic, ground cumin, and a pinch of cayenne pepper. Cook while stirring for 1 minute to release the spices’ aroma.
- Simmer Lentils: Add the rinsed red lentils, vegetable broth, and 1 cup of water. Bring the mixture to a simmer and cook uncovered for 30 minutes, or until the lentils and potatoes are tender and fully cooked.
- Blend the Soup: Remove the pot from heat and use an immersion blender to blend the soup until it reaches a mostly smooth consistency. Alternatively, carefully transfer the soup in batches to an upright blender. If the soup seems too thick, stir in the additional 1 cup of water to reach your preferred consistency.
- Finish and Serve: Stir in the fresh lemon juice and adjust seasoning with more salt and pepper to taste. Ladle the soup into bowls and garnish with a drizzle of olive oil and chopped fresh parsley before serving.
Notes
- You can adjust the thickness of the soup by adding more or less water during blending.
- For extra flavor, consider adding a bay leaf or smoked paprika during the simmering step.
- This soup freezes well for up to 3 months; thaw overnight in the fridge and reheat on the stovetop.
- Use a sturdy immersion blender to avoid splattering hot soup while blending.
- To maintain the vegan and gluten-free nature of the recipe, be sure the vegetable broth used is also free from gluten and animal products.
