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Hearty Red Lentil Soup Recipe for Cozy Days

Green bowls of creamy red lentil soup topped with cilantro sit on a gray surface. Lemon slices are nearby, creating a fresh, vibrant setting.
Bowls of Red Lentil Soup

There's nothing like a hot bowl of soup on a cold winter's day. So, the next time it's cold and wet outside, make a batch of this hearty Red Lentil Soup. It's full of flavor and easy to make.


Red Lentil Soup


About Red Lentils

Red lentils are a good source of plant-based protein, fiber, and iron. They’re high in antioxidants and polyphenols as well. Its nutritional profile supports heart health, helps regulate cholesterol and blood sugar, aids in weight management and may help prevent anemia due to its high iron content. Unlike other lentils which are usually whole and take longer to cook, red lentils come split with the skins removed. So, they cook up quickly to a creamy consistency.


Red Lentil Soup Recipe


Ingredients

  • 2 tablespoons extra virgin olive oil, or Garlic Oil

  • 1 medium yellow onion, chopped

  • 1 medium carrot, diced

  • 1 celery rib, chopped

  • 1/2 teaspoon mineral sea salt or mineral salt, plus more to taste

  • Freshly ground black pepper

  • 1 tablespoon tomato paste

  • 1 small Yukon Gold potato about 12 ounces, diced

  • 2 garlic cloves, chopped; or omit if using Garlic Oil

  • 1.5 teaspoons ground cumin

  • 1/4 teaspoon smoked paprika

  • 1 cup dried red lentils, rinsed

  • 4 cups vegetable broth

  • 1 cup water, or more if needed

  • 2 tablespoons fresh lemon juice

  • Chopped fresh parsley or cilantro, for garnish


Chopped onions, carrots, and celery on a wooden board. Whole celery stalks are to the left. Bright colors, prepping ingredients.
Prepped vegetables

Instructions

  • Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.

  • Stir in the potato, garlic, cumin, smoked paprika, tomato paste and cook, stirring, for 1 minute.

Red lentils in a perforated metal colander. The background is orange with circular holes, giving a textured appearance.
Rinsed red lentils in colander

  • Add the lentils, broth, and 1 cup water. Simmer for 30 minutes, or until the lentils and potatoes are soft.

  • Remove from the heat and using an immersion blender, pulse a few times until it’s mostly smooth. Of if you don’t have an immersion blender, blend the soup in a standard blender. I like to have some small pieces of carrot and potato in the soup, so I don't blend it thoroughly.

  • If the soup is too thick, add up to 1 cup of water.

  • Add the lemon juice and season to taste with more salt and pepper as desired.

  • Ladle into bowls and serve topped with chopped fresh cilantro or parsley.


Enjoy!

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