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Red Lentil Soup

This best Red Lentil Soup is made with simple ingredients and a great one pot recipe. Easy to make, filling and packed with amazing flavors. A keeper for your family lunch or dinner, perfect for meal prep, budget friendly and naturally vegan.

Showing the thick soup in a pot.

Lentils in general are an amazing staple in my cooking. I love them in almost any combination you can think of. They are filling as tasty at the same time and lentil recipes are great time savers, just check out my Dal Makhani

Among the different types of lentils, red lentils are my favorite.  I really keep things fresh and use them different variations like in this Lentil Pasta or my Instant Pot Dal

If you are looking for more lentil recipes, don’t hold back and enjoy my search bar for more amazing ideas.

Ingredients for the Red Lentil Soup on a wooden board.

Reasons to make this Red Lentil Soup

Why is this the best Red Lentil Soup recipe you will find? Not only is it super easy to prepare, I make it even simpler for you by showing you everything in step-by-step pictures. So you will get the best result you deserve.

Also this dish is:

  • protein rich
  • budget friendly
  • filling
  • satisfying

First steps sautéing the vegetables and briefly the uncooked red lentils.

What you need for this Red Lentil Soup recipe

Before you get started, make sure you have the following ingredients at hand:

  • red lentils
  • vegetable broth
  • tomato paste
  • olive oil
  • lemon juice
  • onions

 

  • garlic
  • smoked paprika
  • cumin
  • carrots
  • celery
  • thyme
  • parsley

The liquid ingredients and the spices are added to the vegetables and lentils.

Showing the Red Lentil Soup after cooking and giving a bit of lemon juice to it.

How to make Red Lentil Soup

Start by heating the olive oil in a pot. Add onions, garlic, carrots, and celery. Fry for around 3 minutes until fragrant, then also give the lentils to the mix. Stir and let all fry for a minute more.

Then add vegetable broth, tomato paste, and the seasoning (smoked paprika, parsley, thyme, salt and pepper). Combine well.

Next, bring this to a simmer. Put a lid on top of the pot and cook for 20 minutes longer on medium heat. Stir from time to time and mix the ingredients. If needed, add a few Tbsp of water to the lentils. When done, the red lentils should be soft, but not mushy.

Finally, mix in lemon juice just before the soup is ready. This will add a fresh and tangy flavor.

Closeup of the Red Lentil Soup in a pot, garnished with cilantro.

Finally serve in bowls, eat plain or over rice, pasta or quinoa, yum.

This is a fantastic meal which really needs just simple ingredients that you might already have in your fridge and pantry. A keeper for make ahead and big batch cooking that even kids will eat.

Leftovers can be stored in the fridge for around 4 days, so you can plan ahead of time.

Top view on the Red Lentil Soup.

Tips and variations

Creamy: replace half of the vegetable soup with coconut milk and blend half of the soup. You get an amazing texture which is silky and smooth but with texture.
Use different herbs: Italian herbs, basil or something similar

Can I freeze this? Yes you can. Lentil soups freeze well, so it will save you extra time and can be used for around 6 months in advance.

Keep in mind to let the soup cool completely before freezing and to use a bag. Also when reheating, thaw completely.

Collage of two pictures of the Red Lentil Soup with recipe title text.

If you try this Red Lentil Soup, show one tag on Instagram or Facebook.

Love seeing your remakes!

Cheers, Florian.

Top view on the Red Lentil Soup.

Red Lentil Soup

Yield: 4
Prep Time: 2 minutes
Cook Time: 25 minutes
Total Time: 27 minutes

This best Red Lentil Soup is made with simple ingredients and a great one pot recipe. Easy to make, filling and packed with amazing flavors. A keeper for your family lunch or dinner, perfect for meal prep, budget friendly and naturally vegan.

Ingredients

  • 1 cup red lentils, uncooked
  • 1/4 cup olive oil
  • 2.5 cups vegetable broth
  • 1/3 cup onions, finely chopped
  • 3 big cloves of garlic, minced
  • 1 tsp smoked paprika
  • 1/4 cup carrots, finely chopped
  • 1 tsp cumin
  • 1/4 cup celery, finely chopped
  • juice from 1/2 lemon
  • 1 tsp thyme
  • 2 tsp parsley, dried
  • 5 oz tomato paste
  • salt, pepper to taste

Instructions

  1. Heat the olive oil in a pot. Add onions, garlic, carrots, and celery. Fry for around 3 minutes until fragrant, then also give the lentils to the mix. Stir and let all fry for a minute more.
  2. Add vegetable broth, tomato paste, and the seasoning (smoked paprika, parsley, thyme, salt and pepper). Combine well.
  3. Bring this to a simmer. Put a lid on top of the pot and cook for 20 minutes longer on medium heat. Stir from time to time and mix the ingredients. If needed, add a few Tbsp of water to the lentils. When done, the red lentils should be soft, but not mushy.
  4. Mix in lemon juice just before the soup is ready. This will add a fresh and tangy flavor.
Nutrition Information:
Yield: 4 Serving Size: 1.25 cups
Amount Per Serving: Calories: 224Total Fat: 5.2gSaturated Fat: 0.5gTrans Fat: 0gUnsaturated Fat: 4.1gCholesterol: 0mgSodium: 640mgCarbohydrates: 29.3gFiber: 13.1gSugar: 3.4gProtein: 11.6g
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