Red Lentil Soup Recipe

Introduction

This comforting red lentil soup is a simple, hearty dish full of warm spices and fresh vegetables. It’s perfect for a cozy meal and comes together quickly with pantry staples and minimal prep.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 cloves garlic, grated
• ½ teaspoon cumin (ground or seeds)
• ⅛ teaspoon red pepper flakes (or more to taste)
• 1 sprig rosemary
• 2 bay leaves (optional)
• 1 can (15 ounces) crushed tomatoes
• 4 cups vegetable broth (or more for thinner soup)
• 1 cup red lentils (dry, rinsed)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper
• 4 wedges lemon (to squeeze on top)
• Crusty bread, for serving

Instructions

1. Step 1: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped celery, carrot, and onion, and sauté for about 3 minutes until the vegetables begin to soften.
2. Step 2: Stir in the grated garlic, cumin, red pepper flakes, rosemary sprig, and bay leaves. Cook for an additional 2 minutes, stirring frequently to release the flavors.
3. Step 3: Add the crushed tomatoes, vegetable broth, rinsed red lentils, salt, and black pepper. Stir well to combine all ingredients.
4. Step 4: Bring the mixture to a simmer and cook uncovered for about 20 minutes, stirring occasionally, until the lentils are tender and the soup has thickened to your liking.
5. Step 5: Remove the rosemary sprig and bay leaves. Serve the soup hot with lemon wedges to squeeze on top and thick slices of toasted crusty bread. For extra flavor, brush the bread with garlic and drizzle with olive oil before toasting.

Tips & Variations

• For a creamier texture, blend part of the soup with an immersion blender before serving.
• Swap vegetable broth for chicken broth if not vegetarian.
• Add chopped spinach or kale in the last 5 minutes of cooking for extra greens.
• If you prefer less heat, reduce or omit the red pepper flakes.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to loosen the texture if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze red lentil soup?

Yes, red lentil soup freezes well. Store it in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator and reheat on the stove.

Do I need to rinse the lentils before cooking?

Yes, rinsing red lentils removes dust and debris and helps reduce foam during cooking for a cleaner taste.

Red Lentil Soup Recipe

Print Recipe

★★★★★

4.7 from 54 reviews

A comforting and flavorful Red Lentil Soup made with aromatic vegetables, spices, and tender lentils simmered to perfection. This vegetarian soup is hearty, nutritious, and perfect served with crusty garlic bread and a fresh squeeze of lemon for added zest.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Soup Base

• 2 tablespoons extra virgin olive oil
• 1 stalk celery, chopped
• 1 large carrot, chopped
• 1 medium onion, chopped
• 2 cloves garlic, grated
• ½ teaspoon cumin (ground or seeds)
• ⅛ teaspoon red pepper flakes (or more to taste)
• 1 sprig rosemary
• 2 bay leaves (optional)
• 1 can (15 ounces) crushed tomatoes
• 4 cups vegetable broth (or more if thinner soup preferred)
• 1 cup red lentils (dry, rinsed)
• 1 teaspoon salt (or more to taste)
• 2 twists black pepper

To Serve

• 4 wedges lemon (to squeeze on top)
• Thick slices of toasted crusty bread
• Extra virgin olive oil (for drizzling on bread)
• Garlic (for brushing on toasted bread)

Instructions

1. Chop veggies: Prepare the celery, carrot, and onion by chopping them into small pieces to ensure they cook evenly and release their flavors into the soup.
2. Sauté base vegetables: Heat 2 tablespoons of extra virgin olive oil in a large pot over medium heat. Add the chopped celery, carrot, and onion and cook for 3 minutes until they start to soften.
3. Add garlic and spices: Stir in the grated garlic, cumin, red pepper flakes, rosemary sprig, and bay leaves. Continue frying for another 2 minutes while stirring frequently to release the aromas and blend the spices.
4. Add lentils and liquids: Pour in the crushed tomatoes, vegetable broth, rinsed red lentils, salt, and black pepper twists. Stir well to combine all ingredients evenly.
5. Simmer the soup: Reduce heat to low and let the soup simmer gently for about 20 minutes, or until the lentils are tender and the soup reaches your desired consistency. Stir occasionally to prevent sticking.
6. Prepare bread: While the soup simmers, toast thick slices of crusty bread. Brush the toasted bread with garlic and drizzle with extra virgin olive oil for extra flavor.
7. Serve: Ladle the soup into bowls, squeeze fresh lemon wedges over the top, and serve alongside the garlic-drizzled toasted bread for a perfect meal.

Notes

• Rinse lentils thoroughly before adding to the soup to remove any impurities.
• You can adjust the amount of red pepper flakes to make the soup spicier or milder.
• For a thinner soup, add more vegetable broth as needed during simmering.
• The rosemary sprig and bay leaves can be removed before serving if you prefer.
• Garlic bread can be customized with herbs like parsley or oregano for extra flavor.
• This soup stores well in the fridge for up to 3 days and can be frozen for up to 1 month.

Keywords: red lentil soup, vegetarian soup, healthy lentil recipe, Mediterranean soup, garlic bread, easy lentil soup