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Amazing Red Lentil Soup in 40 Minutes

Red Lentil Soup
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A hearty, healthy, and easy red lentil soup recipe that’s bold, bright, and comforting. This one-pot meal is packed with plant-based protein, warm spices, and a zesty lemon finish, making it perfect for weeknights or meal prep. It’s naturally vegan and gluten-free.

Ingredients

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  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 tbsp tomato paste
  • 1 tsp ground cumin
  • 1/4 tsp crushed red pepper flakes (adjust to taste)
  • 1 tsp ground coriander (optional)
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup red lentils, rinsed
  • 1 large carrot, diced
  • 6 cups vegetable or chicken broth
  • Juice of 1 lemon
  • Fresh cilantro or parsley, chopped, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft. Stir in garlic, tomato paste, cumin, red pepper flakes, coriander, salt, and black pepper. Cook 1–2 minutes until fragrant.
  2. Stir in red lentils and diced carrot, coating them in the spice mixture.
  3. Pour in broth and bring to a boil. Reduce heat and simmer for 30 minutes, until lentils are soft.
  4. Use an immersion blender to partially or fully puree for a smoother texture, or leave chunky for rustic style.
  5. Stir in lemon juice just before serving. Garnish with fresh herbs or a drizzle of olive oil. Serve hot.

Notes

  • Use red lentils only—they cook quickly and break down to create a creamy texture without cream.
  • Adjust heat by increasing or decreasing red pepper flakes. Add ginger or turmeric for extra health benefits.
  • Always add lemon at the end to preserve brightness and flavor balance.
  • Refrigerate up to 4 days, or freeze up to 3 months. Thin with extra broth when reheating.
  • Stir in spinach or kale, add coconut milk for creaminess, or top with crispy chickpeas for crunch.

Nutrition

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

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