Red Lentil Soup
This comforting and hearty red lentil soup is deeply flavorful, naturally creamy, and comes together easily with pantry staples.
Ingredients
- •1 tablespoon olive oil
- •1 medium yellow onion, finely chopped
- •2 medium carrots, peeled and diced
- •2 cloves garlic, minced
- •1 teaspoon ground cumin
- •1/2 teaspoon ground turmeric
- •1/4 teaspoon cayenne pepper (optional)
- •1 cup dry red lentils, rinsed and drained
- •4 cups vegetable broth
- •1 can (14.5 ounces) crushed or diced tomatoes
- •1 tablespoon fresh lemon juice
- •Salt and freshly ground black pepper to taste
- •2 tablespoons fresh cilantro or parsley, chopped, for garnish
Instructions
- 1
Heat the olive oil in a large pot over medium heat, add the chopped onion and diced carrots, and sauté for 6 to 8 minutes until softened and translucent.
- 2
Stir in the minced garlic, ground cumin, ground turmeric, and cayenne pepper, cooking for about 1 minute until fragrant.
- 3
Add the rinsed red lentils, vegetable broth, and crushed tomatoes to the pot, stirring well to combine.
- 4
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes until the lentils are tender and completely mushy.
- 5
Remove the soup from the heat and stir in the fresh lemon juice, seasoning generously with salt and pepper to taste.
- 6
Ladle the soup into bowls, garnish with fresh chopped cilantro or parsley, and serve warm.
💡 Chef tips
- For a smoother, velvet-like texture, use an immersion blender to partially or fully puree the soup before adding the lemon juice.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; the soup will thicken as it sits, so thin it out with a splash of water or broth when reheating.
✅ How it should turn out
The finished soup should be thick, vibrantly orange, and aromatic with warm spices, offering a smooth texture and a bright, zesty finish from the fresh lemon juice.