Red Lentil Soup Recipe
This simple delicious Red Lentil Soup recipe will soon become your new favorite! Easy to make, with simple, wholesome ingredients, in very little time! Vegan and Gluten-free.
How to Make the Best Red Lentil Soup
Red lentil soup is the ultimate comfort food—hearty, nourishing, and incredibly satisfying. This version comes together quickly thanks to red lentils, which break down beautifully as they cook, creating a naturally creamy texture without any added dairy. The warm spices of cumin, chili powder, and a touch of sumac give this soup a subtle Middle Eastern flair that makes every spoonful irresistible.
What makes this recipe truly special is its simplicity. With pantry staples and just 45 minutes from start to finish, you’ll have a wholesome meal that’s packed with plant-based protein and fiber. The key to unlocking all the flavor is in the finishing touches—a generous squeeze of fresh lemon juice brightens everything up, while a pinch of cayenne adds just the right amount of warmth.
Serve this soup with crusty bread for dipping, or alongside a fresh salad for a complete meal. It’s perfect for meal prep, as the flavors only get better the next day. Whether you’re looking for a cozy weeknight dinner or a healthy lunch option, this red lentil soup delivers every time.
Red Lentil Soup
This simple delicious Red Lentil Soup recipe will soon become your new favorite! Easy to make, with simple, wholesome ingredients, in very little time! Vegan and Gluten-free.
Ingredients
Soup Base
Spices
Lentils & Liquid
Finishing
Instructions
Cook the Vegetables
- In a large pot or Dutch oven, heat the olive oil over medium-high heat, add the onion and garlic, and stir for 3-4 minutes, until fragrant.
- Lower heat to medium, add carrots, celery, salt, and pepper, and sauté for 7 minutes.
- Add the tomatoes and spices and sauté for 2-3 minutes.
Simmer the Soup
- Pour in the lentils, broth and water. Increase to medium-high heat, bring to a boil, cover, and lower heat to a gentle simmer for 20 minutes or until lentils are cooked through.
Blend and Season
- Using an immersion blender, partly purée the soup—leaving a little texture. (Or blend half of the soup in the blender.) If you prefer a thinner soup, add more broth or liquid to desired consistency, seasoning as necessary.
- Squeeze with half the lemon and a pinch of cayenne. Taste, adjusting salt, lemon juice and cayenne to taste.
Serve
- Divide among bowls, drizzle with good olive oil, fresh herbs, Aleppo chili flakes or a sprinkling of sumac.
Notes
- If you use water instead of broth, you'll need another ¾-1 teaspoon of salt.
- The soup will start to taste more flavorful as it cools down a bit. If it tastes bland, find the balance between salt and lemon, adding more to taste.
- This recipe is naturally vegan and gluten-free.
- Leftovers keep well in the refrigerator for up to 5 days or can be frozen for up to 3 months.
