Red Lentil Soup

Red Lentil Soup is a warm, comforting dish that comes together quickly on busy weeknights. Packed with protein-rich lentils, colorful vegetables, and aromatic spices, this healthy soup delivers maximum flavor with minimal effort.

I first started making this soup on cold winter evenings when I needed something fast, filling, and wholesome. What I love most is how the red lentils break down into a naturally creamy texture without any cream, and the spices fill my kitchen with the most inviting aroma. This red lentil soup recipe has become my go-to when I want comfort food that also happens to be incredibly nutritious. It’s a one-pot wonder that requires simple pantry staples, and you can easily adjust the consistency to your liking, whether you prefer it smooth and velvety or chunky and rustic.

What You’ll Need for This Hearty Red Lentil Soup

I always recommend using good quality spices for this recipe, as they really make the flavor shine. Here’s what you’ll need:

• 2 tablespoons olive oil
• 1 medium yellow onion, diced (about 1½ cups)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 medium stalks celery, diced (about ¾ cup)
• 3 cloves garlic, minced
• 1 tablespoon tomato paste
• 2 teaspoons kosher salt, plus more as needed
• 2 teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ¼ teaspoon freshly ground black pepper
• 6 cups low-sodium chicken or vegetable broth (I prefer vegetable broth for a fully plant-based version)
• 1½ cups dried red lentils, rinsed (no soaking required!)
• Chopped fresh parsley leaves for garnish, optional

Pro tip: Red lentils are different from brown or green lentils. They cook much faster and create a creamier texture, which is exactly what makes this soup so satisfying. I always give them a quick rinse to remove excess starch.

How to Make the Best Red Lentil Soup

I recommend taking your time with the first step to really develop the flavor base. Here’s how I make it:

Step 1: Heat 2 tablespoons olive oil in a Dutch oven or large pot (at least 4-5 quart capacity) over medium heat until it shimmers. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the onion has softened and turned translucent, about 5 minutes. This step builds the foundation of flavor, so don’t rush it.

Step 2: Stir in the minced garlic, tomato paste, kosher salt, ground cumin, smoked paprika, and black pepper. Cook, stirring occasionally, until the mixture becomes fragrant and the tomato paste has darkened in color, 1 to 2 minutes. Watch carefully here as the tomato paste can burn quickly, but that caramelization adds incredible depth to your red lentil soup.

Step 3: Pour in the chicken or vegetable broth and add the rinsed red lentils. Bring the mixture to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer gently until the lentils are tender and breaking down into a creamy texture, 15 to 18 minutes. The lentils should be very soft with no bite remaining, and the soup will thicken considerably as it cooks.

Step 4: If you prefer a creamier red lentil soup, use an immersion blender to blend it directly in the pot to your desired consistency. Alternatively, carefully transfer the soup to a regular blender and blend in batches. I usually blend about half of it for a texture that’s creamy but still has some chunks. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley if desired and serve hot.

Perfect Pairings for Your Red Lentil Soup

This soup pairs beautifully with so many sides that add texture and complement its warm, earthy flavors.

Crusty sourdough bread: The crispy exterior and chewy interior are perfect for dunking into this creamy soup, and the slight tanginess balances the spices beautifully.

Warm naan or pita bread: These soft flatbreads soak up every last drop and add a subtle sweetness that complements the cumin and paprika.

Greek yogurt or sour cream: A dollop on top adds cooling creaminess and tanginess that brightens the earthy lentils, making each spoonful even more satisfying.

Simple arugula salad: The peppery greens with a light lemon vinaigrette provide a fresh contrast to the rich, warming soup.

Crispy chickpeas: Sprinkle these on top for an addictive crunch and extra protein, taking your red lentil soup to the next level.

Pair with These Comforting Soup Recipes

This red lentil soup serves as a light, protein-packed option that pairs beautifully with heartier soups throughout the week. When craving something more substantial, the tender Slow Cooker Chicken Stew delivers comfort food satisfaction with minimal effort, making it ideal for busy families who need dinner ready when they walk through the door.

For elegant entertaining or weekend cooking, explore the restaurant-quality French Onion Beef Short Rib Soup with melt-in-your-mouth beef and bubbling Gruyère, or keep things classic with the beloved Easy French Onion Soup featuring sweet caramelized onions and golden melted cheese. These recipes create a well-rounded soup rotation that satisfies every craving.

Storing and Reheating Your Soup

This red lentil soup stores beautifully and develops even deeper flavors after a day in the refrigerator. Store it in an airtight container in the refrigerator for up to 4 days.

For longer storage, freeze the soup in portion-sized containers for up to 3 months. I recommend leaving a little space at the top of each container since liquids expand when frozen.

When reheating on the stove, add a splash of broth or water to thin it out, as the lentils will continue to absorb liquid while stored. Heat gently over medium-low heat, stirring occasionally. Pro tip: A squeeze of fresh lemon juice just before serving brightens all the flavors and makes the soup taste freshly made.

Common Questions About Red Lentil Soup

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