Red Lentil Soup

Red Lentil Soup is a savory soup filled with aromatic spices and beautiful color. An easy soup recipe that will ‘wow’ your family and friends by how delicious it tastes and hide the nutrient rich red lentils. 

overhead shot of spoon in bowl of red lentil soup


 

What are Red Lentils?

Lentils are a legume that come in a lens shape. In many areas they are referred to as dal. Red lentils are nutty and and sweeter than green lentils or brown lentils. Dried lentils take considerably less time to cook than other legumes, so they are always a winner in my book.

They also tend to get mushy when cooked, so they are perfect for making stews and soups. In fact, they are even used just to thicken sauces in some areas. 

There are many ways to cook lentil soup. You can use a slow cooker, a large pot, or a dutch oven. I prefer to cook my red lentil soup in a dutch oven. Dutch ovens help to keep a consistent temperature throughout the entire contents of the pot. 

angled shot of bowl of red lentil soup on wooden board

Gather This

With a handful of basic ingredients from your fridge or pantry, you’re well on your way to making this red lentil soup. A full list of ingredients with measurements for this recipe is available in the printable recipe card below.

  • Red lentils – Red lentils are the softest lentils in the family, making them great for blending into soups and stews. Bonus- they give this vibrant color!
  • Unsalted butter
  • White onion
  • Carrots
  • Celery
  • Garlic
  • Plum tomatoes
  • Ground cumin
  • Ground coriander
  • Ancho chile powder
  • Vegetable stock
  • Lemons
  • Tzatziki sauce
  • Fine sea salt
overhead shot of red lentil soup ingredients

Make it A Meal

Honestly, I don’t know why I don’t make red lentil soup more often. I think of it as an appetizer or light entree, but this lentil soup, especially with tzatziki topping, is just as filling and satisfying as many other entrees.

Because it’s packed with good-for-you ingredients, it’s super easy to make this soup your main meal. If you feel the need to add protein, you could add chicken, shrimp or even scallops.

If serving as a side dish or appetizer, it would taste great alongside most seafood dishes. It would also be a great accompaniment to a steak or chicken dinner.

close up angled shot of bowl of red lentil soup

5S Philosophy 👩🏻‍

  • Salt – I use unsalted butter and low sodium stock in order to control the salt content of this soup. Then I can add fine sea salt to bring out the other flavors.
  • Seasonings – To make this soup a little more herbaceous, try adding some fresh herbs like thyme, oregano fresh parsley or rosemary.
  • Swaps – Adding a few shrimp, scallops or even bacon is a great way to give this soup some protein. You can also add sweet potatoes or brown rice for some substance.
  • Senses – Red lentil soup is warm and velvety, with earthy aromas, gentle spices, and a creamy texture that melts on the tongue, leaving a hint of garlic and lemon on the finish.
angled shot of bowl of red lentil soup on wooden board

Red Lentil Soup Recipe

4.67 from 3 votes
Red Lentil Soup is the best comfort food for a cold or rainy day. Packed full of vegetables and spices, this easy soup recipe is hearty enough for a meal.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 8

Ingredients

Instructions

  • In dutch oven, melt the 4 tablespoons unsalted butter over medium-high heat.  Add the chopped 1 medium white onion, 3 carrots, 3 celery ribs, 4 garlic cloves and 3 plum tomatoes.  Saute over medium heat, stirring as necessary until ingredients soften, approximately 10 minutes.
  • Stir in the 1 teaspoon ground cumin, 1/2 teaspoon ground coriander and 3/4 teaspoon ancho chile powder, cook until fragrant, 3 minutes.
  • Stir in the dry 2 cups red lentils and 8 cups low-sodium vegetable stock. Simmer over moderately low heat until the lentils are very soft, approximately 30 minutes. Stir 2-3 times to prevent lentils from sticking together.
  • Remove from the heat and allow to cool for 10 minutes.
  • Using an immersion blender, puree the mixture directly in the Dutch oven. Season with 1 cup tzatziki sauce1 teaspoon coarse sea salt.
  • Serve in a small soup bowl with a dollop of cold tzatziki sauce in the center and fresh lemon wedges. Squeeze lemon juice onto soup right before eating.
  • If you've tried this recipe, come back and let us now how it was in the comments or star ratings.

Notes

*If you don’t have tzatziki, use plain Greek yogurt. 

Nutrition

Calories: 298 kcal, Carbohydrates: 40 g, Protein: 13 g, Fat: 10 g, Saturated Fat: 4 g, Cholesterol: 19 mg, Sodium: 1415 mg, Potassium: 664 mg, Fiber: 15 g, Sugar: 7 g, Vitamin A: 4930 IU, Vitamin C: 22.8 mg, Calcium: 97 mg, Iron: 4 mg
Author: Chef Jessica Formicola
Calories: 298
Course: Soup
Cuisine: Middle Eastern
Keyword: lentil soup
Did you make this recipe?I’d love to see your recipes – snap a picture and mention @savoryexperiments or tag #savoryexperiments!

Storage and Freezing

How to store?

You can store any leftover red lentil soup in an airtight container in the refrigerator. It will last for up to five days.

Can I make this soup ahead of time?

You can make lentil soup in advance, but similar to freezing it, correct salt and acid seasonings before serving. Chilling mutes flavors in soup considerably so while it was fine before you refrigerate it, it will dull.

Can I freeze red lentil soup?

Yes! Cook it and place it in an airtight container. It will stay good for up to 4 months. Correct seasoning with salt and pepper and citrus after thawing and right before serving. 

overhead shot of ladle in pot of red lentil soup

Frequently Asked Questions

Can I substitute green lentils or brown lentils for red?

You can, but be mindful that red lentils are the softest in the family, so the texture will most likely change. You also need to cook green lentils for longer than brown or red. We have more recipes that use lentils if you want them!

Is lentil soup gluten free?

This is a gluten free lentil soup recipe. But if using another recipe, double check that it is also gluten free.

What can I substitute for vegetable broth?

You can use chicken broth instead. I hesitate to use plain water because this is the base and you won’t have much flavor. 

Can I use olive oil instead of butter?

You can! I prefer butter for the creamy factor, but you can substitute a good quality olive oil. You can also give your finished bowl of soup a drizzle. 

More Easy Soup Recipes

I crave easy soup recipes this time of year. They truly warm the soul- here are a few more to check out.

collage of red lentil soup for pinterest
Jessica Formicola in her ktichen

About the Author

Chef Jessica Anne Formicola

Jessica the mom, wife and chef behind Savory Experiments. You might see her on the Emmy- nominated TV show Plate It! or on bookshelves as a cookbook author. Jessica is a Le Cordon Bleu certified recipe developer and regularly contributed to Parade, Better Homes & Gardens, The Daily Meal, Mashed and more!

Read More About Jessica

4.67 from 3 votes (3 ratings without comment)

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