Red Lentil Soup

Lentil soup is a soup maker’s dream. Not only are lentils affordable and high in protein, they’re also incredibly versatile and can be used in nearly anything, from meaty beef lentil soup to this classic vegetarian red lentil soup.

Filled with onion, carrot and spices, this lentil soup recipe uses crushed tomatoes and a box of vegetable broth for the base, making it a great quick dinner. Make a big batch at the beginning of the week and enjoy the leftovers in the days to come. Sop up any remaining broth with crusty slices of Dutch oven bread.

Red Lentil Soup Ingredients

• Red lentils: There are many different types of lentils, each with its own texture and culinary use. Red lentils cook quickly and break down easily, so they’re great for soups.
• Olive oil: Saute the vegetables in olive oil before adding the lentils and bringing the soup together.
• Onion: Onion is key for soups and stews. I use yellow onion for the best flavor.
• Carrot: Chopped carrot provides texture and builds a flavorful base in soups and stews.
• Garlic: Use freshly chopped garlic for the best flavor.
• Tomato paste: Sauteeing the tomato paste caramelizes it, which brings out the most flavor possible.
• Seasonings: This soup uses lots of warm spices including ground cumin, dried oregano, ground turmeric, salt, pepper and bay leaf.
• Vegetable broth: Use a box of vegetable broth for the quickest route, or make your own homemade broth if you have the time.
• Crushed tomatoes: Crushed tomatoes add sweetness and some texture to this hearty red lentil soup.
• Cilantro leaves: Add fresh cilantro leaves at the end for a touch of brightness.
• Lemon juice: Don’t skimp on the lemon juice! The acid balances out the other earthy flavors and brings the soup together.

Directions

Step 1: Saute the vegetables

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In a large saucepot, heat the oil over medium heat. Add the onion and carrot and cook, stirring, until they’re tender, around four to five minutes.

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Add the garlic, salt, cumin, oregano, turmeric, pepper and tomato paste. Cook for one minute longer.

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Stir in the lentils.

Step 2: Simmer the soup

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Gradually add the vegetable stock, stirring to loosen any browned bits from the bottom of the pan.

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Add the crushed tomatoes and bay leaf, and bring the soup to a simmer. Cook, covered, stirring occasionally until the lentils are soft, around 15 to 20 minutes.

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Discard the bay leaf, then stir in the cilantro and lemon juice.

Step 3: Puree the soup

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Puree the soup using an immersion blender. Or, allow it to cool slightly and puree the soup in batches in a blender. Once it’s pureed, return it to the pan and heat it through. Serve the soup garnished with additional cilantro leaves if desired.

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Red Lentil Soup Variations

• Use different lentils: Once you know how to cook red lentils, you can try your hand at different types. Substitute yellow lentils (which cook similarly to red lentils) or try slightly firmer brown or green lentils. Black lentils are the firmest type and are better for lentil salads or burgers.
• Add other vegetables: Add whichever vegetables you love to this red lentil soup recipe. I like celery, thinly sliced kale and corn, and I’ll sometimes drop in some shredded cabbage or a handful of spinach at the end.
• Make it creamy: Add a creamy component to this soup, like coconut milk or a splash of heavy cream, along with the crushed tomatoes. You can also serve it with a dollop of sour cream or creme fraiche.

How to Store Red Lentil Soup

Lentil recipes can be stored easily either in the fridge or in the freezer. Store your red lentil soup in an airtight container. You can make it ahead of time, if needed, since it will taste even better on the second day.

How long does red lentil soup last?

Store your red lentil soup in the fridge; it will last for up to four days.

Can you freeze red lentil soup?

This is a great soup for freezing. Once it’s fully cooled down, store it in a freezer-safe container for up to four months. Thaw it in the fridge overnight before reheating it.

How do you reheat red lentil soup?

This soup is easy to reheat in the microwave or on the stovetop. Heat it until it’s simmering and warmed through.

Red Lentil Soup Tips

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Do you need to soak red lentils for soup?

While soaking beans can be helpful (it helps them cook more evenly and also helps with digestion so they cause less gas!), red lentils don’t actually need to be soaked. They break down quickly enough that they don’t require soaking. Just give them a good rinse before cooking with them.

What can you serve with red lentil soup?

Red lentil soup is a meal on its own, with plenty of vegetables and protein. I like to have my soup with a piece of crusty bread and a side salad, or some simple roasted or steamed vegetables. Red lentil soup also pairs well with a kale salad or a shaved cabbage salad.

Can you make red lentil soup in the slow cooker?

This is a super easy soup to make in your slow cooker. Saute the vegetables, spices and lentils in a pan before transferring them to a slow cooker. Cover the pot and simmer the soup for up to eight hours on lowx.