Imagine a bowl of warm goodness, where the vibrant red lentils dance in a sea of savory spices and aromatic herbs. The steam wafts up, carrying the scent of cumin and garlic, enticing every soul in the vicinity. This is not just soup; it’s a hug in a bowl, perfect for chilly evenings or when you need a pick-me-up. Picture yourself cozying up with this delightful dish, feeling its warmth wrap around you like your favorite blanket.

Now, let’s get personal. I remember the first time I made Red Lentil Soup; it was during one of those gloomy winter days when all I wanted to do was hibernate. My friends dropped by unexpectedly, and I panicked—what could I whip up quickly? Spoiler alert: they devoured it! It turned out to be a hit, and ever since, this soup has been my go-to for unexpected guests or those nights when all you need is comfort food.

I’ll never forget that moment when my friend took the first spoonful and declared it “the best soup ever.” It felt like winning an Oscar!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Red Lentils: These little gems cook quickly and give the soup its lovely creamy texture; no soaking required.

• Onion: A finely chopped onion adds sweetness and depth; the key base flavor in many soups.

• Garlic: Freshly minced garlic brings zing to the party; use at least three cloves for maximum impact.

• Carrot: Diced carrots add sweetness and color; choose vibrant orange ones for visual appeal.

• Celery: Chopped celery contributes crunch and freshness; feel free to adjust based on your taste preferences.

• Cumin: Ground cumin delivers an earthy flavor that makes the soup irresistible; toasted cumin seeds can elevate it further.

• Vegetable Broth: Use low-sodium vegetable broth for more control over seasoning while allowing flavors to shine through.

• Spinach or Kale: Add fresh spinach or kale right at the end for an extra nutrient boost and vibrant color.

• Lemon Juice: A splash of lemon juice brightens flavors beautifully; don’t skip this crucial finishing touch!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Red Lentil Soup

Sauté Your Base: Heat a tablespoon of olive oil in a large pot over medium heat. Add chopped onions, carrots, and celery until softened—about five minutes—while enjoying that heavenly aroma filling your kitchen.

Add Garlic and Spices: Stir in minced garlic along with ground cumin. Cook for an additional minute until fragrant—your neighbors will be knocking at your door asking what’s cooking!

Toss in Lentils and Broth: Add rinsed red lentils and pour in vegetable broth. Bring it to a boil before reducing to simmer; let those lovely lentils soften for about 20 minutes.

Add Greens and Lemon Juice: Stir in fresh spinach or kale just before serving. Squeeze some lemon juice over the top to brighten everything up—taste buds rejoice!

Blend (Optional): For a creamier texture, use an immersion blender directly in the pot until smooth or leave it chunky if that’s your style.

Enjoy your warm bowl of Red Lentil Soup paired with crusty bread or on its own—it’s like giving yourself permission to indulge guilt-free!

Perfecting the Cooking Process

Start by sautéing onions and garlic until fragrant, then add lentils and broth. Simmer until tender, about 20 minutes, for a perfectly creamy texture.

Add Your Touch

Feel free to add vegetables like carrots or spinach for extra nutrition. Try using coconut milk instead of cream for a tropical twist.

Storing & Reheating

Cool the soup completely before transferring it to airtight containers. It will last in the fridge for up to five days and reheats well on the stove or microwave.

Sometimes I whip up this red lentil soup when friends visit, and their delighted faces never fail to make my day!

FAQ

What can I substitute for red lentils?

You can use green or brown lentils, but they may require longer cooking times.

Can I freeze red lentil soup?

Yes, this soup freezes beautifully! Just ensure it’s completely cooled before freezing.

How do I thicken the soup if it’s too watery?

Blend a portion of the soup and stir it back in for a creamier consistency.

Print

Red Lentil Soup

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Ann Foster
• Total Time: 40 minutes
• Yield: Serves about 4 people 1x

Print Recipe

Pin Recipe

Description

Warm your soul with this comforting Red Lentil Soup, brimming with savory spices and vibrant colors. Perfect for chilly evenings, this easy-to-make dish combines the creamy texture of red lentils with aromatic garlic, onion, and fresh greens. Whether served as a main course or starter, it’s a delightful hug in a bowl that will impress family and friends alike.

---

Ingredients

Scale 1x2x3x

• 1 cup red lentils
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, chopped
• 2 tsp ground cumin
• 4 cups low-sodium vegetable broth
• 2 cups fresh spinach or kale
• 2 tbsp lemon juice
• 1 tbsp olive oil

Cook Mode Prevent your screen from going dark

---

Instructions

1. Sauté the onion, carrot, and celery in olive oil over medium heat until softened (about 5 minutes).
2. Add minced garlic and ground cumin; cook for an additional minute until fragrant.
3. Stir in rinsed red lentils and pour in vegetable broth. Bring to a boil then reduce to simmer for about 20 minutes until lentils are tender.
4. Add fresh spinach or kale just before serving. Squeeze lemon juice over the soup for added brightness.
5. For a creamier texture, blend part of the soup using an immersion blender.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 200
• Sugar: 3g
• Sodium: 300mg
• Fat: 5g
• Saturated Fat: 0.5g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 12g
• Protein: 10g
• Cholesterol: 0mg