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Enjoy a creamy, cozy red lentil soup made with red lentils, carrots, onions, and a warming, aromatic broth. A comforting soup just like Grandma used to make!
Red lentils are incredibly versatile—I use them to make everything from red lentil pasta and red lentil crackers to homemade lentil flour. Today, I’m sharing a cozy red lentil soup recipe that’s simple, nourishing, and perfect for any time of year.
This cozy recipe is made in one pot and takes about 30-40 minutes to prepare. Plus, it uses only a few staple ingredients to create a rich, creamy, and aromatic soup that’s naturally vegan. The lentils are packed with fiber, plant-based protein, and vitamins, resulting in a truly satisfying dish that pairs perfectly with crusty bread.
Along with a warming bowl of chickpea soup, this is my go-to recipe when I’m craving something comforting, especially on cold winter nights. I love warming up with a bowl of red lentil soup, just like Grandma used to serve!
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Ingredients
- Red lentils: These lentils are great for this Lebanese soup! They have a nutty flavor and creamy texture, plus their reddish-orange color looks nice. The best part is they cook faster than other lentils!
- Broth: I love to use homemade vegetable broth or, sometimes, homemade chicken broth. You can use your favorite store-bought one.
- Carrots and onion: They will add flavor and subtle sweetness. You can substitute with celery or bell pepper.
- Tomato paste: To add acidity and cut through the richness of the broth.
- Olive oil.
- Lemon juice.
- Aromatics and spices: You will need garlic and ginger. For the spices, I use ground cumin, chili powder (adjust to taste or omit), salt, and pepper. You can also add turmeric powder.
- Herbs: I love adding parsley for freshness at the end.
See the printable recipe card below for full information on ingredients and quantities.
How to make red lentil soup
Prep and simmer the soup: First, thoroughly rinse the red lentils under cold running water and remove any debris. Then, dice the carrot and onion and grate or mince the garlic and ginger. Chop the parsley leaves.
Next, heat the olive oil in a large pot over medium heat. Add the onion and sauté for a few minutes until soft and translucent. Then, stir in the ginger and garlic and saute for about 20 seconds until they become aromatic.
Add the carrots and tomato paste, stir, and sauté for another 2 minutes. Then add the lentils, vegetable broth, and spices. Stir well to combine and bring to a boil. Reduce the heat and simmer, covered with a lid, for about 20-25 minutes or until the lentils are fully cooked and tender.
Blend some for creaminess: Once the lentils are cooked, blend a portion of the soup to make it creamy and smooth. You can transfer 1-2 cups to a bowl and use an immersion blender, or just give it a quick blitz in the pot.
Return the blended portion to the soup and stir in the lemon juice and chopped parsley. Finally, taste and adjust the seasonings as needed.
Ladle the red lentil soup into bowls and top with fresh parsley, lemon juice, homemade croutons, or cumin. You can also serve it with crusty bread or pita chips or with a tablespoon of sour cream for the perfect cozy meal.
How to store red lentil soup
- In the fridge: Place any leftovers in an airtight container and refrigerate for up to 5 days.
- In the freezer: Transfer to freezer-safe containers (in individual sizes for easy defrosting) and freeze for up to 3 months. Thaw in the fridge overnight before reheating on the stovetop.
More soup recipes
If you try this red lentil soup recipe, let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
Grandma’s Red Lentil Soup
Ingredients
- 12 oz red lentils 2 cups washed and cleaned
- 8 cups vegetable broth or chicken broth
- 2 oz carrot 1 medium (1/2 cup diced)
- 8 oz onion 1 large (1.5 cups chopped)
- 2 Tbsp tomato paste
- 1/4 cup parsley or cilantro (chopped)
- 1/4 cup olive oil
- 3 Tbsp lemon juice from 1 lemon
- 2 cloves garlic 1/2 Tbsp minced
- 1/2 Tbsp cumin powder
- 1/2 Tbsp ginger grated
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/4 tsp chili powder
Instructions
- Rinse the red lentils under cold water. Dice the carrot and onion, mince the garlic and ginger, and chop the parsley.
- In a large pot, heat the olive oil over medium heat. Add the onion and sauté for 3-5 minutes until soft and translucent. Stir in the ginger and garlic and sauté for 20 seconds.
- Incorporate the carrot and tomato paste and sauté for 2 more minutes. Add the lentils, vegetable broth, salt, cumin, chili powder, and black pepper and stir well.
- Bring to a boil, then lower the heat and cover the pot. Simmer for 20-25 minutes or until the lentils are tender and fully cooked.
- Blend a portion of the soup and add it back into the pot. Stir in lemon juice and chopped parsley.The red lentil soup is now ready to enjoy with a side of crusty bread.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Such a great recipe!