Easy Red Lentil Soup

This easy red lentil soup is designed to be dependable, flexible, and easy to serve. The ingredient list uses familiar supermarket items, while the notes explain where timing and technique matter most.

Why this recipe works

• Red lentils naturally collapse and thicken the broth without a blender.
• Blooming spices in oil strengthens their aroma.
• Lemon balances the earthy lentils and sweet carrots.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 carrots, diced
• 3 garlic cloves, minced
• 1 tbsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1 cup (190 g) red lentils, rinsed
• 1 can (14.5 oz / 411 g) diced tomatoes
• 6 cups (1.4 L) vegetable broth
• 1 tbsp lemon juice
• Salt, pepper, and chopped parsley

Step-by-step instructions

1. Cook onion and carrots in olive oil for 8 minutes. Add garlic, cumin, coriander, and paprika, stirring for 30 seconds.
2. Add lentils, tomatoes, and broth. Bring to a boil, then reduce to a gentle simmer.
3. Cook uncovered for 22 to 28 minutes, stirring occasionally, until the lentils are soft and beginning to break down.
4. Blend briefly for a smoother texture or leave rustic. Add lemon juice, season, and garnish with parsley.

Cook’s notes

• Rinse lentils in a fine-mesh strainer until the water runs mostly clear.
• Stir near the end because thick lentil soup can catch on the bottom.
• Add water as needed; different lentils absorb different amounts.

Substitutions and variations

• Add coconut milk and curry powder for a creamy curry version.
• Stir in spinach during the final 3 minutes.
• Top with plain yogurt, crumbled feta, or toasted seeds.

What to serve with it

• Warm flatbread
• Cucumber salad
• Roasted cauliflower

Storage and reheating

Refrigerate for 3 to 4 days or freeze for up to 3 months. Thin with water or broth during reheating.

Frequently asked questions