If there’s one soup I reach for when I want something comforting, nourishing, and uncomplicated, it’s this Red Lentil Soup. It’s the kind of recipe that comes together in one pot, doesn’t need fancy ingredients, and somehow always hits the spot—especially on chilly nights.
I first came across this version on Kitchen Fun with My 3 Sons, and after trying it once, I knew I had to make it part of my regular rotation. It’s rich, flavorful, and has just the right amount of warmth from the spices without being overwhelming. Plus, it’s naturally vegetarian and can easily be made vegan, which makes it perfect when I’m cooking for a crowd with mixed dietary preferences.
Let me walk you through how I make it, why it works so well, and how you can tweak it to match your own flavor cravings.
Why This Red Lentil Soup Deserves a Spot in Your Weekly Lineup
After making a lot of soups over the years, here’s why this one keeps rising to the top:
- Red lentils cook fast: Unlike other legumes, red lentils soften in under 30 minutes—no soaking needed.
- Deep flavor with minimal effort: The combo of sautéed onion, garlic, carrots, and spices builds a flavor base that tastes like it simmered for hours.
- One-pot magic: Fewer dishes, easier cleanup.
- It freezes beautifully: I double the batch and stash extra portions for lazy days.
- Naturally creamy without any dairy: The lentils break down into a velvety texture on their own.
What You’ll Need
(Serves 4-6 | Prep Time: 10 minutes | Cook Time: 30-35 minutes)
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 2 medium carrots, chopped
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika (adds a subtle depth I love)
- 1½ cups red lentils, rinsed and drained
- 6 cups vegetable broth
- Juice of 1 lemon (plus more for serving)
- Salt and pepper to taste
- Fresh parsley or cilantro, chopped (optional for garnish)
How I Make This Red Lentil Soup
1. Build the Flavor Base
I start by heating olive oil in a large pot over medium heat. Once it’s hot, I sauté the chopped onion until it’s soft and translucent—usually about 4-5 minutes. Then I add the garlic and carrots and stir for another couple minutes until fragrant.
2. Add the Spices
Next comes the cumin, turmeric, and smoked paprika. I give everything a good stir and let the spices toast for about 30 seconds. This helps release their oils and wakes up the flavor in a way that dumping them into liquid just can’t do.
3. Stir in the Lentils and Broth
Once the aromatics are cooked down, I add in the red lentils and pour in the vegetable broth. I bring the whole pot to a gentle boil, then reduce the heat and let it simmer, uncovered, for 25-30 minutes. The lentils soften and break down into a creamy consistency without needing to blend anything—though you can use an immersion blender for a smoother texture if you want.
4. Add Lemon and Season to Taste
Once the lentils are soft and the soup has thickened, I squeeze in fresh lemon juice. This brightens everything and adds a bit of acidity that balances the earthy flavors. Then I taste and adjust with salt and pepper.
5. Serve It Up
I ladle the soup into bowls and top it with fresh parsley or cilantro if I’ve got it on hand. A little extra lemon wedge on the side never hurts either.
My Favorite Ways to Customize This Soup
- Add greens: A handful of spinach or kale stirred in at the end wilts beautifully and adds extra nutrition.
- Make it spicy: A pinch of cayenne or red pepper flakes brings a kick if you like heat.
- Bulk it up: Add a scoop of cooked rice or quinoa to make it more filling.
- Use coconut milk: Swap one cup of broth for full-fat coconut milk for a creamier, slightly tropical twist.
How I Serve Red Lentil Soup
This soup is hearty enough to stand on its own, but I like to pair it with:
- Crusty bread or warm naan for dipping
- A side salad with lemony dressing for contrast
- Toasted pita chips sprinkled with za’atar or sea salt
- A dollop of Greek yogurt if I’m not keeping it vegan
It’s also a great soup to prep for lunches—I pour it into jars or containers, and it reheats beautifully in the microwave or on the stove.
FAQs From My Kitchen
Q: Can I freeze this soup?
Yes! Let it cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the fridge and reheat on the stove.
Q: What’s the best broth to use?
I usually go with low-sodium vegetable broth so I can control the salt level. If you’re not vegetarian, chicken broth works great too.
Q: Can I use green or brown lentils instead?
You can, but they take longer to cook and won’t break down the same way. The texture will be chunkier rather than creamy.
Q: How do I make it in the Instant Pot?
Sauté the veggies using the sauté function, then add everything else and cook on high pressure for 10 minutes with a natural release.
Why I Keep Coming Back to This Soup
There’s just something grounding about a bowl of lentil soup. It’s simple, satisfying, and somehow always feels like the right choice—especially when I want to eat something that makes me feel good from the inside out. This red lentil soup checks all the boxes: fast, flavorful, filling, and flexible.
If you’ve been looking for a go-to soup recipe that doesn’t take much effort but delivers in every way, this is the one. Try it once and you’ll see why I keep a stash in my freezer at all times.
My Go-To Red Lentil Soup That’s Simple, Satisfying, and Budget-Friendly
Ingredients
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon smoked paprika
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Juice of 1 lemon
- Fresh cilantro or parsley for garnish
Instructions
- In a large pot, heat olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
- Add the minced garlic, diced carrots, ground cumin, ground turmeric, and smoked paprika. Cook for another 2-3 minutes until the spices are fragrant.
- Stir in the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat and let simmer for about 30 minutes, or until the lentils are soft.
- Season with salt and pepper to taste. Add the lemon juice just before serving.
- Garnish with fresh cilantro or parsley and serve hot.
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