Red Lentil Soup
A quick and comforting red lentil soup that's ready in about 30 minutes. Naturally creamy, vegan-friendly, and flavored with cumin, smoked paprika, and lemon.
Ingredients
Main
- 1 cup red lentils rinsed well
- 1 medium onion finely chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 14 oz diced tomatoes (or 2 fresh tomatoes, chopped)
- 4 cups vegetable broth or chicken broth
- 2 tbsp olive oil
Spices & Flavor
- 1 tsp ground cumin
- ½ tsp smoked paprika optional
- ½ tsp turmeric
- Salt and black pepper to taste
- Juice of 1 lemon about 2 tablespoons
Garnish (optional)
- Fresh parsley or cilantro chopped
- Dollop of plain yogurt or plant-based yogurt
- Drizzle of olive oil
Instructions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery with a pinch of salt. Cook until softened, about 6–8 minutes.
- Stir in the garlic, cumin, smoked paprika, and turmeric. Cook for about 30 seconds until fragrant.
- Add the rinsed red lentils and diced tomatoes. Stir so the lentils are coated with spices.
- Pour in the vegetable broth and bring to a gentle boil. Reduce heat, cover, and simmer 15–20 minutes until lentils are soft.
- For a smooth texture, use an immersion blender or purée half the soup in a blender. Stir in lemon juice and season with salt and pepper.
- Ladle into bowls and garnish with chopped parsley or cilantro. Add a dollop of yogurt or drizzle of olive oil if desired.
Notes
- If soup becomes too thick after resting, thin with hot water or extra broth.
- Red lentils cook quickly and tend to break down; if you prefer more texture, shorten the simmer time slightly.
- Freeze leftovers in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
Nutrition
Calories: 240kcalCarbohydrates: 36gProtein: 13gFat: 6gSaturated Fat: 1gSodium: 650mgSugar: 6g
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