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Red Lentil Soup

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A cozy, nutritious, and easy-to-make red lentil soup infused with warm spices, lemon, and herbs. This Turkish-inspired dish is perfect for busy weeknights or relaxing weekends.

Ingredients

  • 3 tablespoons olive oil, plus more for drizzling (optional)
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • Salt and ground black pepper, to taste
  • Pinch of chili powder or ground cayenne (optional)
  • 6 cups chicken or vegetable broth
  • 1 cup red lentils
  • 1 medium carrot, peeled and diced
  • 2 tablespoons lemon juice (or to taste)
  • 2 tablespoons fresh cilantro or parsley, chopped

Instructions

  1. Heat olive oil in a large pot over high heat until shimmering. Add chopped onion and minced garlic, and sauté until the onion is golden, about 4 minutes.
  2. Stir in tomato paste, ground cumin, salt, pepper, and chili powder or cayenne (if using). Cook for 2 more minutes to deepen the flavor.
  3. Add broth, red lentils, and diced carrot. Bring to a simmer, then reduce heat to medium-low. Partially cover and cook until lentils are soft and carrots are tender, about 30 minutes.
  4. Using an immersion blender (or a standard blender), purée about half the soup to achieve a partly smooth, partly chunky texture.
  5. Stir in lemon juice and chopped cilantro or parsley. Taste and adjust seasonings as needed.
  6. Optionally, drizzle with olive oil and sprinkle with a pinch of chili powder before serving.

Notes

  • Soup thickens as it cools — add a bit of water or broth when reheating if needed.
  • Can be made vegetarian or vegan by using vegetable broth.
  • Freezes well for up to 2–3 months in an airtight container.
  • Puréeing part of the soup gives it a creamy texture without dairy.
  • Pairs well with crusty bread or a green salad.

Nutrition

Find it online: https://yumfamilyrecipes.com/red-lentil-soup/