Red Lentil Soup
This vibrant red lentil soup comes together in about 30 minutes using pantry staples. Warming spices like cumin and smoked paprika create deep flavor, while a bright squeeze of fresh lemon at the end makes it truly irresistible.
Equipment
- Large heavy-bottomed pot or Dutch oven - 6-quart / 5.7 liter recommended
- Immersion Blender - or countertop blender
- Chef's Knife and Cutting Board
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle - for serving
- Colander or fine-mesh strainer - for rinsing lentils
- Citrus juicer or reamer
Ingredients
- 1 1/2 cups dried red lentils - 300g, rinsed and drained
- 3 tablespoons extra-virgin olive oil
- 1 large yellow onion - about 1 1/2 cups or 200g, finely diced
- 3 medium carrots - about 1 1/4 cups or 150g, peeled and diced
- 3 stalks celery - about 3/4 cup or 90g, diced
- 4 cloves garlic - minced
- 2 tablespoons tomato paste
- 1 1/2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper - optional, for heat
- 6 cups low-sodium vegetable broth - 1.4 liters, or chicken broth
- 1 cup water - 240ml
- 1 large lemon - juice, about 3 tablespoons
- 1 1/2 teaspoons kosher salt - plus more to taste
- 1/2 teaspoon black pepper - plus more to taste
- fresh parsley or cilantro - chopped, for garnish
- extra-virgin olive oil - for serving, drizzle
Instructions
- Rinse the red lentils in a fine mesh strainer under cold running water until the water runs mostly clear. Set aside to drain.
- Finely dice the onion, carrots, and celery. Mince the garlic cloves.
- Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery with 1/2 teaspoon salt and pepper. Cook for 7-9 minutes until soft and fragrant.
- Add the garlic and cook for 1 minute until fragrant. Stir in tomato paste and cook for 2 minutes. Add cumin, smoked paprika, turmeric, and cayenne, cooking for 1 minute to bloom the spices.
- Add the rinsed lentils, broth, and water. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes until lentils are tender and breaking apart.
- Remove from heat and cool for 3-5 minutes. Use an immersion blender to blend directly in the pot until mostly smooth, leaving some texture. Alternatively, blend in batches in a countertop blender.
- Return the pot to low heat if needed. Stir in the lemon juice. Taste and adjust with additional salt and pepper as needed.
- Ladle the soup into bowls. Top with a drizzle of olive oil and a sprinkle of fresh parsley or cilantro. Serve immediately with warm bread or pita.
Notes
- Don't skip rinsing the lentils. Rinsing removes surface starch and any debris, resulting in a cleaner-tasting, less foamy soup.
- Bloom your spices. Cooking the cumin, paprika, and turmeric in the oil before adding liquid unlocks their full flavor.
- Caramelize the tomato paste. Cooking it for 2 minutes before adding the broth deepens the flavor considerably.
- Add lemon at the end. Adding it too early can dull the brightness. Stir it in just before serving for maximum impact.
- Taste and adjust constantly. The right amount of salt and lemon is the key to a well-balanced soup.
- Don't over-blend. Leaving some texture makes the soup feel more satisfying and hearty.
- Use low-sodium broth. This gives you full control over the salt level. If you use regular broth, hold back on added salt and taste as you go.
- Storage: Refrigerate in an airtight container for up to 5 days. Freeze for up to 3 months.
- Variations: Try stirring in 1/2 cup coconut milk for a creamy twist, or add 1-2 tablespoons harissa paste for a spicy North African version.
- Serve with crusty bread, pita, or a simple green salad with lemon vinaigrette.