Why You’ll Love Red Lentil Soup Recipe
This soup is:
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Quick to make (about 45 minutes total), ideal for busy days.
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Cozy and satisfying, yet light — perfect when you want something warming but not too heavy.
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Versatile: you can prepare it vegetarian (with vegetable broth) or use chicken broth for more richness.
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Flavorful without being complicated: cumin, tomato paste, and a hint of chili add warmth, while lemon and fresh herbs brighten the finish.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Onion, chopped
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Garlic cloves, minced
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Tomato paste
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Ground cumin
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Salt and ground black pepper
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Chili powder or ground cayenne (optional, to taste)
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Chicken or vegetable broth
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Red lentils
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Carrot, peeled and diced
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Lemon juice
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Fresh cilantro (or parsley), chopped
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(Optional) Extra olive oil for drizzling
Directions
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In a large pot, heat olive oil over high heat until shimmering. Add the chopped onion and minced garlic, then sauté until the onion becomes golden — about 4 minutes.
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Stir in tomato paste, ground cumin, salt, black pepper, and a pinch of chili powder (or cayenne, if using). Sauté the mixture for about 2 more minutes to deepen the flavors.
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Add the broth, red lentils, and diced carrot. Bring the mixture to a simmer. Then lower the heat to medium‑low, cover (partially) the pot, and let it simmer until the lentils are soft and the carrots are tender — about 30 minutes.
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Use an immersion blender (or transfer part of the soup to a blender) and purée about half the soup. The goal is a texture that’s partly smooth but still slightly chunky.
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Stir in lemon juice and chopped fresh cilantro (or parsley). Taste and adjust salt, pepper, or lemon as needed.
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Optionally, drizzle a little good olive oil on top before serving, and dust lightly with chili powder for an extra kick.
Servings and timing
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Makes about 4 servings.
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Total time: ~45 minutes (including prep and simmering).
Storage/Reheating
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Store leftover soup in an airtight container in the refrigerator for up to 3–4 days.
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To reheat, warm gently on the stove over low to medium heat, stirring occasionally until heated through. If the soup thickens upon cooling, you can stir in a bit of water or broth to adjust the consistency.
FAQs
What kind of lentils should I use?
Use red (or orange) lentils — they cook quickly and soften easily, giving the soup its creamy texture.
Can I make this soup vegetarian/vegan?
Yes — simply use vegetable broth instead of chicken broth, and it remains deliciously hearty and satisfying.
Can I skip the tomato paste?
You can, but tomato paste adds depth and a subtle sweetness that balances the spices. Without it, the soup might taste a bit flatter.
How spicy is this soup?
As written, the recipe uses just a pinch of chili powder (or cayenne) — so it’s mildly spicy. You can adjust the amount to suit your taste, or omit it completely for a milder version.
Can I add other vegetables?
Yes — you could add diced carrots, celery, or even small potatoes. Just be sure to cut them into small, even pieces so they cook through evenly.
Can I freeze this soup?
Yes — once cooled, transfer to a freezer-safe container and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
Will the lemon juice make the soup taste sour if I reheat it later?
No — the lemon adds freshness and brightness. The flavor holds up well when reheated, though you might want to taste and adjust salt or lemon before serving again.
What if the soup gets too thick after refrigerating?
Just stir in a little water or broth when reheating to loosen it up. It often thickens after cooling because the lentils absorb more liquid.
Is it necessary to purée half the soup? Could I skip that step?
You could skip puréeing — the soup will be chunkier and more rustic. But puréeing half gives a nice balance of creamy and textured, making the mouthfeel more satisfying.
What should I serve with this soup?
It pairs well with crusty bread, flatbread, or a simple green salad. A drizzle of good olive oil or a sprinkle of fresh herbs on top adds a lovely finishing touch.
Conclusion
This red lentil soup is a simple yet deeply satisfying dish — nourishing, comforting, and easy to make. Its warmth and subtle spice make it perfect for chilly evenings, while the lemon and herbs give it a fresh, bright finish. Whether you’re feeding yourself on a busy weeknight or looking for a healthy, comforting meal, this soup is sure to hit the spot.
