Red Lentil Soup

Updated Dec. 29, 2025

Total Time: 45 minutes

Introduction

A hearty, aromatic red lentil soup with a creamy yet slightly chunky texture, balancing simplicity and depth. Ideal for quick weeknight meals or cozy gatherings, this recipe adapts to personal preferences while delivering bold flavors and a comforting finish.

Ingredients

Aromatics & Base

  • 3 tablespoons extra-virgin olive oil (plus 1 teaspoon for drizzling)

  • 1 large yellow onion, finely chopped (≈1½ cups)

  • 2 garlic cloves, minced

Spices & Flavor Enhancers

  • 1 tablespoon tomato paste

  • 1 teaspoon ground cumin

  • ¼ teaspoon salt (adjust to taste; see comments)

  • ¼ teaspoon freshly ground black pepper

  • Pinch of chili powder or ground cayenne (plus extra for garnish)

Liquids & Starch

  • 1 quart (4 cups) chicken or vegetable broth (low-sodium preferred)

  • 2 cups water (optional: substitute with 14 oz diced tomatoes + ½ cup broth, per comments)

  • 1 cup red lentils, rinsed and picked over

Vegetables

  • 1 large carrot (≈1 cup), peeled and diced into ½-inch pieces

Finishing Touches

  • Juice of ½ fresh lemon (more to taste)

  • 3 tablespoons fresh cilantro, chopped

Preparation Instructions

Step 1: Sauté Aromatics

In a large, heavy-bottomed pot, heat olive oil over high heat until it shimmers (≈1–2 minutes). Add the chopped onion and minced garlic, stirring frequently. Sauté until the onion turns translucent and begins to brown at the edges, ≈4 minutes. Pro Tip: High heat caramelizes the onion, creating sweetness without bitterness.

Step 2: Bloom Spices & Tomato Paste

Add tomato paste, cumin, salt, black pepper, and chili powder. Stir continuously for 2 minutes to toast the spices (they’ll "bloom," releasing fragrance) and caramelize the tomato paste. Avoid overheating: This step ensures deep flavor without bitterness.

Step 3: Simmer with Lentils

Pour in broth, water (or substitute with diced tomatoes/broth), add lentils and carrot. Bring to a gentle simmer over medium-high heat, then reduce to medium-low. Partially cover the pot (leave a small gap) and simmer 25–30 minutes until lentils are tender and carrots are soft. Key: Red lentils cook rapidly—stir occasionally to prevent sticking.

Step 4: Creamy-Chunky Consistency

Taste and adjust salt. Transfer half the soup to a blender (or use an immersion blender directly in the pot). Purée in short bursts until smooth but slightly chunky. For immersion blending: Purée 30 seconds, stop, and stir before repeating to avoid splatters.

Step 5: Finish & Serve

Reheat gently if needed. Stir in lemon juice and 2 tablespoons cilantro. Ladle into bowls, drizzle with olive oil, and sprinkle with extra chili powder and the remaining cilantro.

Reader Comments & Adaptations

  • Seasoning Upgrades: Add ginger-garlic paste, turmeric, coriander powder, or cinnamon (Indian-style twist).

  • Texture Fixes: Increase sodium; add diced potatoes (1–2 small) for body, or blend less aggressively (retain slight texture).

  • Liquid Tweaks: Swap water for 14 oz diced tomatoes + extra broth; add spinach (1 cup, wilted at end) for greens.

  • Personal Flair: Top with Parmesan, yogurt-chili-cilantro chutney, or serve with crusty bread.

This adaptable recipe balances simplicity with depth—tweak to your taste!