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Red Lentil Soup

Red Lentil Soup Recipe

Red lentil soup is a simple and smooth dish made with redlentils, vegetables, and warm spices. The lentils cook fast and break down intoa creamy texture without heavy cream. The mix of onions, carrots, celery,garlic, cumin, turmeric, and smoked paprika adds depth and comfort. Red lentilsoup fits well in many diets because it is light, filling, and easy to digest.It also pairs well with bread, rice, or a squeeze of lemon for a bright finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Course: Soup
Cuisine: Mediterranean
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup red lentils rinsed
  • 1 medium onion diced
  • 2 garlic cloves minced
  • 1 large carrot diced
  • 1 celery stalk optional, diced
  • 1 tbsp olive oil
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1 tsp smoked paprika
  • ½ tsp black pepper
  • 1 tsp salt adjust to taste
  • 4 cups vegetable or chicken broth
  • 1 cup water add more for thinner soup
  • 1 tbsp lemon juice
  • Fresh parsley for garnish optional

Equipment

  • Medium soup pot or Dutch oven
  • Cutting Board and Sharp Knife
  • Wooden Spoon or Silicone Spatula
  • Fine-mesh strainer
  • Measuring Cups and Spoons
  • Blender or immersion blender (optional)
  • Soup bowls and ladle

Method
 

  1. Heat oil in a pot over medium heat. Sauté onion, carrot, and celery until soft.
  2. Add garlic and spices and stir for 30 seconds to release flavor.
  3. Add red lentils, broth, and water. Stir well.
  4. Bring to a boil, then lower heat and simmer for 20–25 minutes.
  5. When lentils become soft, blend the soup with an immersion blender for a creamy texture, or leave chunky if you prefer.
  6. Add lemon juice for brightness and adjust seasoning.
  7. Serve warm, garnished with parsley.

Notes

Red lentils cook quickly, so keep an eye on the pot to prevent sticking. The soup thickens as it cools. Add more water or broth if you prefer a thinner consistency.