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Red Lentil Soup Recipe – quick and easy to make, loaded with Mediterranean flavors.
No crock pot or instant pot needed for this delicious Red Lentil Soup Recipe. Just some basic ingredients and 30 minutes to make. Low-calorie and perfect for meal planning.
Made with red split lentils, carrots, broth, spices, tomato sauce, onion and garlic.
What ingredients do I need to make this easy red lentil soup recipe?
- olive oil
- onion
- garlic
- salt
- pepper
- cumin
- carrots
- red lentils
- tomato sauce
- water
- chicken or vegetable stock
- dill or parsley
What are red lentils?
You may have had red, green and brown lentils, but what really the difference between the three is and what is the best way to cook them? Besides the color, all three kinds of lentils have different taste and flavor when cooked.
Red lentils are split lentils with orange-pink color, these have a nutty flavor and cook fast (20 minutes). They don’t hold their shape well and turn mushy when used in recipes. Used in Indian and Middle Eastern recipes, they are perfect for curries and soups or even creamed lentil dishes and dips.
Brown lentils – I grew up eating these and I can say they are the most common variety of lentils. They can vary in color from brown to khaki, hold their shape well and take around 30 minutes to cook. Great for soups and stews.
Green Lentils – these take the longest time to cook and have firm texture, green color and peppery flavor. They are perfect for salads.
How to make red lentil soup on the stove top?
- Heat olive oil in a pot.
- Add onion and cook for 1-2 minutes. Next add garlic and carrot, cook for 2-3 minutes, stirring frequently.
- When the carrot has softened add the spices and tomato sauce.
- Pick through lentils and quickly rinse under cold water, then add to the pot.
- Add water and chicken or vegetable stock.
- Bring to a boil, then simmer for 20-25 minutes, until the lentils are fully cooked and the soup has thickened. Add more salt and cumin if needed.
- Serve warm.
Can you freeze red lentil soup?
This red lentil soup recipe is perfect for freezing. Freeze in an air-tight container or zip lock bags for up to 2 months. Reheat defrosted or frozen on the stove top or in a microwave.
Toppings for red lentil soup:
Fresh herbs, hot crushed red pepper flakes, a drizzle of olive oil are the perfect toppings for this creamy and flavorful red lentil soup.
More lentil recipes:
- Lentil Stew With Potatoes
- Curried Red Lentil And Quinoa Soup
- Middle Eastern Lentil Soup Recipe
- One Pot Vegetables And Lentil Recipe
Red Lentil Soup Recipe
Video
Ingredients
- 2 tbsp olive oil
- 1/2 cup chopped onion
- 3 coves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp cumin
- 1/2 cup diced carrot
- 1 1/2 cups red lentils
- 1/3 cup tomato sauce
- 1 cup water
- 4 cups chicken or vegetable stock
- dill or parsley for garnishing
Instructions
- Heat olive oil in a pot.
- Add onion and cook for 1-2 minutes. Next add garlic and carrot, cook for 2-3 minutes, stirring frequently.
- When the carrot has softened add the spices and tomato sauce.
- Pick through lentils and quickly rinse under cold water, then add to the pot.
- Add water and chicken or vegetable stock.Â
- Bring to a boil, then simmer for 20-25 minutes, until the lentils are fully cooked and the soup has thickened. Add more salt and cumin if needed.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best lentil soup to try!
This soup is delicious. I made it today. I added Tumeric it wasn’t in this recipe. I also added Mrs. Dash, smoked salt (simply to give it another dimension). It is healthy and delicious. Thank you!
I put a spoonful of goat cheese into the bowl and it got creamy and melty and made the soup rich and yummy.
Glad you liked it!
lovely recipe! Added a few extra Indian spices and a bag of frozen chopped spinach – delicious and my whole family loved! Doubles well for leftover night woohoo!! Thank you!!
This soup is absolutely delicious! On point with all the ingredients, very flavorful. I did add a pint of Bella Mushrooms for some “meatiness” and top with Red pepper flakes.
Must try!!!
Thank you!
Easy, delicious and hearty! I did tweak the recipe somewhat. I did not have vegetable broth, so instead added, in addition to the carrots, onions and garlic, chopped celery and mushrooms, plus more tomato. It was beautiful, hearty and very satisfying! Thanks for a great recipe!
Awesome! First time buying red lentils from the local health food store, and I came across this recipe when trying to find something different to make them with. So glad I tried it! Perfect soup for a chilly, rainy day here in the northeast!
Really good! Made for my toddler who was a little under the weather and she loved it. I didn’t have carrots but I added celery to the onions. I also aded sweet potato after the tomato sauce and turmeric with the spices. Definitely saving this recipe. Thank you!