Description
A hearty and flavorful Red Lentil Soup made with aromatic spices, fresh vegetables, and a hint of sweetness. This comforting soup is easy to prepare using simple ingredients, perfect for a nutritious lunch or dinner. It can be served smooth or chunky based on your preference.
Ingredients
Scale
Soup Base
- 3 Tbsp. extra-virgin olive oil
- 1 yellow onion, diced
- 3 carrots, peeled and diced
- 3 cloves garlic, minced
Seasonings & Spices
- 1 Tbsp. tomato paste
- 1 Tbsp. honey (or vegan alternative such as maple syrup or agave nectar)
- 1 ½ tsp. kosher salt
- 1 ½ tsp. ground cumin
- 1 ½ tsp. ground coriander
- 1 tsp. ground ginger
- 1 tsp. cinnamon
- Pinch cayenne pepper (optional)
Lentils & Liquids
- 2 cups red lentils, rinsed
- 6 cups water, vegetable or chicken broth
- 1 bay leaf
- Juice of one lemon
Instructions
- Sauté Aromatics: Heat the olive oil over medium heat in a large Dutch oven or stockpot until shimmering. Add the diced onion and sauté for about 5 minutes until soft and translucent.
- Add Carrots and Spices: Stir in the peeled and diced carrots, and continue to sauté for another 5 minutes until they start to soften. Add minced garlic, honey or a vegan sweetener, tomato paste, kosher salt, cumin, coriander, ground ginger, cinnamon, and a pinch of cayenne pepper if using. Sauté for an additional minute until fragrant, ensuring the spices bloom and release their aroma.
- Cook Lentils: Add the rinsed red lentils and pour in 6 cups of water or broth along with the bay leaf. Stir to combine everything evenly. Bring the mixture to a boil over medium-high heat, then reduce heat to low, cover the pot, and let it simmer for about 20 minutes or until the lentils are tender.
- Add Lemon Juice and Adjust Seasoning: Remove the lid and stir in the fresh lemon juice, which helps break down the lentils further and brightens the flavors. Taste the soup and adjust salt or seasoning as needed, especially if water was used instead of broth.
- Optional Purée: For a smoother soup, use an immersion blender to purée the soup directly in the pot. Alternatively, leave it chunky if you prefer more texture.
- Serve: Ladle the soup into bowls, optionally garnishing with a splash of cream and fresh chopped cilantro. Serve hot and enjoy this comforting, spiced lentil soup.
Notes
- For a vegan version, substitute honey with maple syrup or agave nectar.
- You can use either vegetable or chicken broth for richer flavor, or water for a lighter base.
- If you prefer less heat, omit the cayenne pepper.
- This soup can be stored in the refrigerator for up to 4 days and freezes well for longer storage.
- Adjust the consistency by adding more broth or water if the soup thickens too much upon standing.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern
Keywords: red lentil soup, lentil soup recipe, vegetarian soup, Middle Eastern soup, healthy soup, easy soup recipe, spiced lentil soup
