Why You’ll Love This Recipe
This red lentil soup is not only comforting and hearty but also incredibly nutritious. Red lentils are an excellent source of plant-based protein and fiber, making this soup a filling and healthy option. The combination of vegetables, like carrots, celery, and onions, with warm spices such as cumin, coriander, and turmeric creates a flavor profile that’s rich and satisfying. A squeeze of lemon at the end brightens up the entire dish, leaving you with a soup that’s both flavorful and wholesome. Plus, it’s easy to make and ready in under 40 minutes—perfect for busy weeknights!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 cup (200g) red lentils, rinsed and drained
- 1 tablespoon (15ml) olive oil
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- 1/4 teaspoon red pepper flakes (optional)
- 1 can (400g) diced tomatoes
- 4 cups (1 liter) vegetable broth
- Salt and pepper, to taste
- Juice of 1/2 lemon
- Fresh cilantro or parsley, for garnish
Directions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for 5–6 minutes until the vegetables are softened.
- Add the spices: Add the minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1–2 minutes, stirring, until fragrant.
- Cook the soup: Add the rinsed lentils, diced tomatoes, and vegetable broth to the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer uncovered for 20–25 minutes, or until the lentils are soft.
- Season the soup: Season with salt, pepper, and the juice of half a lemon. Stir to combine.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro or parsley, and serve warm.
Servings and Timing
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
Variations
- Smooth Soup: For a creamier texture, blend part of the soup using an immersion blender or regular blender until smooth, then return it to the pot.
- Spicy: Add more red pepper flakes or a diced jalapeño for extra heat.
- Add Veggies: Throw in extra vegetables like spinach, kale, or bell peppers for added nutrition.
- Protein Boost: Add cooked chicken, tofu, or chickpeas for a protein-packed variation.
Storage/Reheating
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 5 days.
- Freezing: You can freeze this soup for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
- Reheating: Reheat the soup on the stovetop over medium heat, adding a bit of water or broth to adjust the consistency if needed.
FAQs
1. Can I use another type of lentils?
Yes, you can use other lentils, but keep in mind that cooking times may vary. Green or brown lentils will take a little longer to cook and may not break down as easily, resulting in a chunkier soup.
2. Can I make this soup spicier?
Yes! If you like it spicier, add more red pepper flakes, a dash of cayenne pepper, or a diced chili pepper while cooking.
3. Can I use canned lentils?
Canned lentils will work in this recipe, but they are already cooked. Simply add them with the vegetable broth and reduce the simmering time to 5–10 minutes to heat through.
4. Is this soup vegan?
Yes, this red lentil soup is vegan as it contains no animal products. It’s made with vegetable broth and plant-based ingredients.
5. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day as the flavors continue to meld. You can make it in advance and store it in the fridge for up to 5 days.
6. How can I make this soup creamier?
For a creamier texture, blend part or all of the soup after cooking. You can also add a bit of coconut milk or non-dairy cream to make it richer.
7. Can I add meat to this soup?
Yes, you can add cooked chicken, turkey, or sausage if you prefer a non-vegetarian version. Just add it after the lentils are cooked.
8. What other toppings can I add?
Top the soup with a dollop of yogurt, a sprinkle of feta cheese, or some crunchy croutons for extra texture and flavor.
9. Can I double this recipe for a larger crowd?
Yes, you can easily double the recipe. Just make sure to adjust the seasoning and cooking time as needed.
10. Can I make this soup in a slow cooker?
Yes, you can. Simply sauté the vegetables and spices, then transfer everything to a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until the lentils are tender.
Conclusion
This red lentil soup is a delicious and healthy option for any meal of the day. With its rich flavors, creamy texture, and hearty ingredients, it’s a perfect balance of nutrition and comfort. Whether you’re looking for a quick weeknight dinner, a meal prep option, or just a wholesome bowl of soup, this recipe fits the bill. Packed with plant-based protein, fiber, and warm spices, this red lentil soup is a dish that everyone will love!
Comforting and Healthy Red Lentil Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
This healthy red lentil soup is comforting, nutritious, and packed with plant-based protein. It’s a creamy, flavorful bowl of goodness made with red lentils, vegetables, and aromatic spices, topped off with a refreshing squeeze of lemon.
Ingredients
1 cup (200g) red lentils, rinsed and drained
1 tablespoon (15ml) olive oil
1 medium onion, chopped
2 carrots, diced
2 celery stalks, diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric
1/4 teaspoon red pepper flakes (optional)
1 can (400g) diced tomatoes
4 cups (1 liter) vegetable broth
Salt and pepper, to taste
Juice of 1/2 lemon
Fresh cilantro or parsley, for garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for 5–6 minutes until softened.
- Add the minced garlic, cumin, coriander, turmeric, and red pepper flakes (if using). Cook for 1–2 minutes, stirring until fragrant.
- Add the rinsed lentils, diced tomatoes, and vegetable broth. Bring to a boil, then reduce the heat to low and simmer for 20–25 minutes until the lentils are soft.
- Season with salt, pepper, and the juice of half a lemon. Stir to combine.
- Ladle the soup into bowls, garnish with cilantro or parsley, and serve warm.
Notes
For a smoother texture, blend part of the soup using an immersion blender or regular blender.
Add extra vegetables like spinach, kale, or bell peppers for more nutrition.
For a protein boost, add cooked chicken, tofu, or chickpeas.
For extra spice, add more red pepper flakes or a diced jalapeño.
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 9g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 15g
- Protein: 15g
- Cholesterol: 0mg
