This Soup Is So "Perfect", I’ve Made It Every Week For The Past Month
Editor’s Note: If you’ve cooked this beloved recipe before, it might look a little different these days! We recently improved it to make it even easier to follow and more delicious.
Lentil soup is a favorite of mine because it’s comforting, simple, and easy to throw together. It’s my go-to meal when I want something hearty and nourishing, or when I’m planning a vegetarian dinner with friends on a chilly day. This pared-down, quick-cooking red lentil soup is the one I added to my canon of fall recipes and the one that I make most often, and it never fails to please.
Why You’ll Love It
Red lentils cook up very quickly. A half hour is all it takes to cook, and much of that time is unattended.
This is a meal-worthy soup. Nothing beats a bowl of soup that really fills you up. Protein-rich red lentils ensure that this is thick, hearty, and totally satisfying.
It freezes well. This recipe makes a big batch of soup. Not only are the leftovers amazing, but they freeze and reheat incredibly well.
Key Ingredients in Red Lentil Soup
Dried red lentils: This plant-based protein is the heart and soul of this soup.
Low-sodium broth: Both vegetable and chicken broth work well in this soup, so use whichever you prefer or have on hand.
Tomato paste: Have you ever noticed that some red lentil soups look a little yellowish or pale orange? Adding just a spoonful of tomato paste will develop this soup’s deep, orange-red hue.
Spices: A mix of ground cumin and smoked paprika ensures that this soup is very flavorful, with warm and smoky undertones.
How to Make Red Lentil Soup
Cook the veggies. Sauté a mix of onion, carrot, and celery in olive oil until the onion is softened.
Add tomato paste and spices. Stir spices and tomato paste into the onion mixture, and cook until the tomato paste is darkened in color.
Simmer with broth and lentils. Stir in the broth and lentils, and bring to a simmer. Cover and cook until the lentils are tender.
Puree if desired. The soup is wonderful as is, but if you prefer a smooth, creamy consistency, use an immersion or regular blender to puree the soup.
Helpful Swaps
Don’t skip making this soup simply because you’re out of tomato paste. If you don’t have it, just omit it. The soup will still be fantastic; trust me. The most significant thing you’ll notice from not using it is the color of the soup, which will be a little lighter.
Though the recipe calls for smoked paprika and ground cumin, a mix of sweet (or hot) paprika and ground coriander works as a nice alternative.
Storage and Make-Ahead Tips
You can get a head start by chopping the vegetables up to a day in advance and refrigerating them in an airtight container.
Stored in an airtight container, leftovers will keep in the fridge for up to four days or in the freezer for up to three months.
What to Serve With Red Lentil Soup
Red Lentil Soup Recipe
It’s cozy and totally meal-worthy.
Prep time 8 minutes
Cook time 30 minutes to 34 minutes
Makes 8 cups
Serves 6 to 8
Ingredients
2 tablespoon olive oil
1 medium yellow onion, diced (about 1 1/2 cups)
2 medium carrots, peeled and diced (about 1 cup)
2 medium stalks celery, diced (about 3/4 cup)
3 cloves garlic, minced
1 tablespoon tomato paste
2 teaspoons kosher salt, plus more as needed
2 teaspoons ground cumin
1 1/2 teaspoons smoked paprika
1/4 teaspoon freshly ground black pepper
6 cups low-sodium chicken or vegetable broth
11/2 cups dried red lentils
Chopped fresh parsley leaves, for garnish (optional)
Instructions
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Heat 2 tablespoons olive oil in a Dutch oven or large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 2 peeled and diced medium carrots, and 2 diced medium celery stalks. Cook, stirring occasionally, until the onion is softened, about 5 minutes.
Stir in 3 minced garlic cloves, 1 tablespoon tomato paste, 2 teaspoons kosher salt, 2 teaspoons ground cumin, 1 1/2 teaspoons smoked paprika, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until fragrant and the tomato paste is darkened in color, 1 to 2 minutes.
Stir in 6 cups low-sodium chicken broth and 1 1/2 cups dried red lentils. Bring to a simmer over medium-high heat. Reduce the heat to low, cover, and simmer until the lentils are tender, 15 to 18 minutes.
If desired, for a creamier soup, blend with an immersion blender directly in the pot, or transfer to a blender to blend to your desired consistency. Taste and season with more kosher salt as needed. Garnish with chopped fresh parsley leaves if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.
Further Reading
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