Red Lentil Soup Recipe

angled shot of bowl of red lentil soup on wooden board

Course: Soup

Cuisine: Middle Eastern

Keyword: lentil soup

Prep Time: 15

Cook Time: 45

Total Time: 1

Servings:

Calories: 298kcal

Author: Chef Jessica Formicola

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.

Print Recipe

Equipment

Ingredients

4 tablespoons unsalted butter
1 medium white onion , chopped
3 carrots , chopped
3 celery ribs , chopped
4 garlic cloves , minced
3 plum tomatoes , stems removed cut into qaurters
1 teaspoon ground cumin
1/2 teaspoon ground coriander
3/4 teaspoon ancho chile powder
2 cups red lentils
8 cups low-sodium vegetable stock
1 teaspoon coarse sea salt
2 lemons , wedged
1 cup tzatziki sauce

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