Red Lentil Soup
Velvety, warming red lentil soup with cumin and turmeric — a 30-minute weeknight staple.
Ingredients
Serves 6
- 1.5 cups red lentils, rinsed
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 tbsp olive oil
- 1 can (14 oz) diced tomatoes
- 4 cups vegetable broth
- 1 cup water
- 1.5 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp smoked paprika
- Juice of 1 lemon
- Salt and black pepper to taste
- Fresh cilantro or parsley, and a swirl of olive oil to serve
Instructions
- 1Heat olive oil in a large pot over medium heat. Add onion and cook, stirring occasionally, for 6–8 minutes until softened and starting to turn golden.
- 2Add garlic and ginger and cook 1 minute until fragrant. Add cumin, turmeric, and smoked paprika, stirring for 30 seconds — this toasts the spices in the oil and creates a deeply aromatic base.
- 3Add diced tomatoes and stir, scraping up any bits from the bottom. Cook 2–3 minutes until the tomatoes darken slightly.
- 4Add rinsed red lentils, vegetable broth, and water. Bring to a boil, then reduce heat to medium-low.
- 5Simmer for 15–18 minutes, stirring occasionally, until the lentils have fully dissolved and the soup is thick and creamy. Red lentils break down naturally — no blending required.
- 6If the soup is thicker than you like, add an extra splash of water or broth. Squeeze in lemon juice and season generously with salt and pepper. The lemon is essential — it brightens everything.
- 7Ladle into bowls, top with fresh cilantro, and drizzle with a little good olive oil. Serve with warm flatbread or crusty bread for dipping.
Pro Tips
- ✓
Rinse the red lentils under cold water until the water runs clear before adding them — this removes surface starch that can make the soup gluey.
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The lemon juice goes in at the end, not at the beginning. Acid added too early can prevent the lentils from softening properly. Add it in the last minute of cooking.
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This soup thickens dramatically as it cools. When reheating, add 1/2 cup of water or broth and stir over medium heat until smooth again.
Frequently Asked Questions
Do red lentils need to be soaked before cooking?
No — red lentils are one of the few legumes that don't require soaking. They cook in 15–20 minutes directly from dry and break down completely into a creamy texture. Just rinse them under cold water and they're ready to cook.
How do I make red lentil soup more filling?
Serve it over or alongside a grain (rice, couscous, or quinoa) to add complex carbs. Stir in a can of coconut milk at the end for a creamier, more calorie-dense version. You can also add diced sweet potato or spinach in the last 5 minutes of cooking for extra bulk and nutrients.
Can I freeze red lentil soup?
Yes — red lentil soup freezes excellently for up to 3 months. Let it cool completely, then freeze in individual portions. It will look very thick from frozen — thaw overnight in the fridge and reheat with a splash of water or broth. It actually tastes better after freezing as the spices develop.
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