There is something truly special about a warm bowl of soup on a chilly evening. It is more than just food. It is a hug in a bowl, a moment of comfort that warms you from the inside out. If you are looking for simple and delicious soup recipes, you have come to the right place.
Today, I am sharing a recipe that has become a staple in my kitchen. This creamy red lentil soup is everything you could want in a comforting meal. It is hearty, flavorful, and so easy to prepare. Let’s get cooking!
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Why You’ll Love This Recipe
Honestly, what is not to love? This recipe is a winner for so many reasons. First off, it is incredibly straightforward. You do not need any special skills to make it. If you can chop a few vegetables and stir a pot, you can make this soup.
It is also one of my favorite healthy dinner recipes. Lentils are packed with protein and fiber, keeping you full and satisfied. The soup is loaded with vegetables and aromatic spices, making it both nutritious and delicious.
This is one of those fantastic comfort soup recipes that feels indulgent without being heavy. The texture is velvety smooth, and the flavor is rich and complex thanks to the blend of spices and a bright finish of lemon.
Plus, it is budget friendly. Lentils and vegetables are inexpensive ingredients, so you can make a large batch of this wonderful soup without spending a lot. It is a great way to eat well on a budget.
Ingredients
The beauty of these kinds of soup recipes lies in their simple ingredients. Here is what you will need to gather for this red lentil soup.
- Extra virgin olive oil (I used Early Harvest)
- 1 large onion, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 3 tsp dry oregano
- 1 1/2 tsp cumin
- 1 tsp rosemary
- 1/2 tsp red pepper flakes
- 2 dry bay leaves
- 1 cup crushed tomatoes (from a can)
- 7 cups low sodium vegetable broth
- 2 cups red lentils, rinsed and drained
- Kosher salt
- Zest of 1 lemon
- Juice of 2 lemons
- Fresh parsley for garnish
- Crumbled feta cheese to serve, optional
Step By Step Instructions
Ready to make some magic? Following these steps will give you a delicious pot of soup in no time. This is one of those soup recipes healthy enough for every day.
Step 1: Sauté The Aromatics
Start by heating three tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. You want the oil to be shimmering but not smoking. Add the chopped onions, carrots, and minced garlic.
Cook them for about three to four minutes, stirring regularly. The goal is to soften the vegetables and release their sweet flavors. Your kitchen will start to smell amazing. This is the foundation of our soup’s flavor.
Step 2: Add The Spices
Now it is time for the spices. Add the dry oregano, cumin, rosemary, red pepper flakes, and the two dry bay leaves to the pot. Stir everything constantly for about thirty seconds.
This step, often called blooming, toasts the spices and deepens their flavor. Be careful not to let them burn. You will know they are ready when they become very fragrant.
Step 3: Simmer The Soup
Pour in the crushed tomatoes, vegetable broth, and the rinsed red lentils. Give everything a good stir to combine and season with a generous pinch of kosher salt. Remember, you can always add more salt later.
Bring the mixture to a boil, then immediately reduce the heat to low. Let the soup simmer gently for fifteen to twenty minutes. The lentils should be fully cooked and very tender when done.
Step 4: Blend For Creaminess
Once the lentils are soft, remove the pot from the heat. Carefully remove the bay leaves. If you have time, letting the soup cool for a few minutes is a good idea for safety. This is a key step in many creamy soup recipes.
Use an immersion blender to puree the soup directly in the pot. Pulse it a few times until you reach your desired consistency. I like mine mostly smooth with a little bit of texture left.
Step 5: Finish And Serve
Return the soup to the stove over low heat to warm through. Stir in the fresh lemon zest and lemon juice. This brightens up all the flavors beautifully. Add the chopped fresh parsley right at the end.
Ladle the soup into serving bowls. I love to add a final drizzle of good quality extra virgin olive oil. If you are using it, sprinkle a generous amount of crumbled feta cheese on top. Serve immediately with warm, crusty bread for dipping.
How To Store Leftovers
This is one of those soup recipes that tastes even better the next day. The flavors have more time to meld together, creating a richer taste. Storing it properly is simple.
Allow the soup to cool completely to room temperature. Transfer it to an airtight container and store it in the refrigerator for up to four or five days. It makes for fantastic leftovers for lunch.
This soup also freezes beautifully. Pour the cooled soup into freezer safe containers or bags, leaving a little space at the top for expansion. It will keep well in the freezer for up to three months. To reheat, thaw it in the refrigerator overnight and then gently warm it on the stove.
Tips
Looking for more soup ideas or ways to customize this dish? Here are a few tips to help you make this recipe your own.
For an even creamier texture, you can stir in a splash of coconut milk or heavy cream at the end of cooking. Just be sure to warm it through gently without bringing it to a boil.
Feel free to add other vegetables. Diced celery, sweet potatoes, or a handful of fresh spinach stirred in at the end would all be wonderful additions. This is a great way to use up whatever veggies you have in the fridge.
If you like a bit more heat, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper with the other spices. Adjust the seasoning to your personal preference.
Do not skip the lemon at the end. The acidity from the lemon juice and zest is crucial for balancing the earthy flavors of the lentils and spices. It really makes the soup come alive.
Conclusion
This red lentil soup is a true gem. It is one of the most satisfying and simple comfort soup recipes you can make. It proves that wholesome, homemade meals do not have to be complicated or time consuming.
Whether you need a quick weeknight dinner, a healthy lunch to pack for work, or just a comforting bowl of goodness, this recipe has you covered. I truly hope this becomes one of your favorite soup recipes.
Give it a try and let me know what you think. There is nothing better than sharing good food with good people, even virtually. Happy cooking!
FAQ
Can I Make This Soup Without An Immersion Blender?
Absolutely. If you do not have an immersion blender, you can use a regular blender. Just be very careful. Let the soup cool down significantly before transferring it in small batches to the blender. Hot liquids can expand and cause the lid to pop off. Vent the lid by removing the center cap and covering the opening with a folded kitchen towel. Then blend until smooth and return the soup to the pot.
Is This Recipe Vegan?
This is one of the easiest soup recipes to make vegan. The soup itself is naturally vegan as written. Simply omit the optional feta cheese topping or use a plant based feta alternative to keep the entire dish vegan. It is delicious either way.
What Can I Serve With This Soup?
My favorite way to serve this soup is with a side of warm, crusty bread for dipping. A simple green salad with a light vinaigrette also makes a great companion, turning it into a complete and balanced meal. Some warm pita bread or crackers would also be great.
Can I Use Different Lentils?
Yes, but it will change the texture and cooking time. Red lentils are ideal because they break down and become creamy. Brown or green lentils will hold their shape more and require a longer cooking time. The soup will be less creamy and more rustic, but still tasty.
Creamy Red Lentil Soup
Enjoy a comforting and hearty bowl of creamy red lentil soup. This flavorful, easy-to-make recipe is packed with protein and fiber, blending aromatic spices with tender lentils and fresh lemon for a healthy, satisfying meal.
Requirements
Ingredients
Instructions
- Start by heating 3 tablespoons of extra virgin olive oil in a large pot or Dutch oven over medium heat. Add the chopped onions, carrots, and minced garlic. Cook for about 3-4 minutes, stirring regularly, until the vegetables are softened and fragrant.
- Add the dry oregano, cumin, rosemary, red pepper flakes, and the 2 dry bay leaves to the pot. Stir everything constantly for about 30 seconds to bloom the spices, being careful not to let them burn.
- Pour in the crushed tomatoes, vegetable broth, and the rinsed red lentils. Give everything a good stir to combine and season with a generous pinch of kosher salt. Bring the mixture to a boil, then immediately reduce the heat to low and let the soup simmer gently for 15-20 minutes, or until the lentils are fully cooked and very tender.
- Once the lentils are soft, remove the pot from the heat and carefully remove the bay leaves. Use an immersion blender to puree the soup directly in the pot until you reach your desired consistency; I prefer mine mostly smooth with a little texture.
- Return the soup to the stove over low heat to warm through. Stir in the fresh lemon zest and lemon juice to brighten the flavors. Add the chopped fresh parsley right at the end. Ladle the soup into serving bowls, optionally drizzle with extra virgin olive oil, and sprinkle with crumbled feta cheese. Serve immediately with warm, crusty bread.
Notes
For an even creamier texture, you can stir in a splash of coconut milk or heavy cream at the end of cooking. Just be sure to warm it through gently without bringing it to a boil.
Feel free to add other vegetables. Diced celery, sweet potatoes, or a handful of fresh spinach stirred in at the end would all be wonderful additions. This is a great way to use up whatever veggies you have in the fridge.
If you like a bit more heat, you can increase the amount of red pepper flakes or add a pinch of cayenne pepper with the other spices. Adjust the seasoning to your personal preference.
Do not skip the lemon at the end. The acidity from the lemon juice and zest is crucial for balancing the earthy flavors of the lentils and spices. It really makes the soup come alive.
Nutrition
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Sugar
Fat
Carbs
