Red Lentil Soup

5 from 8 votes

This hearty Red Lentil Soup combines tender red lentils and vegetables with warm cumin, fresh cilantro, and a splash of lemon.

Course Soup

Cuisine American

Keyword red lentil soup, red lentil soup recipe, red lentils

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 502

Author Erren Hart

Ingredients

3 tablespoons olive oil
1 large onion diced
2 carrots peeled and diced
3 celery stalks diced
4 garlic cloves minced
1 tablespoon tomato paste
2 teaspoons ground cumin
1½ cups red lentils
6 cups vegetable stock plus more as needed
Salt and freshly ground black pepper to taste
2 tablespoons fresh lemon juice or to taste
4 tablespoons chopped fresh cilantro divided

Instructions

Prepare the vegetables: Dice the onion, carrots, and celery by hand, or add them to a food processor and pulse until finely chopped.
Cook the vegetables: Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery with a pinch of salt and cook for about 5 minutes, stirring occasionally, until they begin to soften. Add the garlic and cook for 1 minute more.
Build the flavor: Add the tomato paste and cumin. Cook, stirring, for about 2 minutes, until the tomato paste darkens slightly and the cumin smells fragrant.
Simmer: Stir in the lentils and stock and bring to a boil. Reduce the heat and simmer, partially covered, for about 30 minutes, or until the vegetables are tender and the lentils are very soft and beginning to break down.
Adjust the consistency: If the soup is thicker than you like, stir in a little additional stock until it reaches your preferred consistency.
Finish and serve: Stir in the lemon juice and 3 tablespoons of the cilantro. Taste and season with additional salt, pepper, or lemon juice as needed. The lemon should brighten the flavors without making the soup noticeably lemony. Serve topped with the remaining cilantro.

Notes

Recipe Notes

Red lentils naturally break down as they cook, so there's no need to blend this soup. The finished texture should be thick and hearty while still having some visible texture.

The soup will continue to thicken as it stands and after refrigeration. Simply add a splash of stock when reheating to loosen it.

Using a food processor to finely chop the onion, carrots, and celery saves prep time and helps the vegetables soften quickly.

Nutrition