Red Lentil Soup
User Reviews
4.9
720 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
50 mins
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Servings
6
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Course
Soup
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Cuisine
Mediterranean, American, Middle Eastern
Red Lentil Soup
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This red lentil soup recipe is flavorful, comforting, and easy to make! Simple ingredients like red lentils, onions, cumin, and lemon juice give it a lovely creamy texture and bright, earthy flavor. Leftovers freeze well! Vegan and gluten-free.
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Ingredients
- 3 tablespoons extra-virgin olive oil plus more for drizzling
- 1 medium yellow onion chopped
- 1 medium carrot diced
- 1 celery rib chopped
- ½ teaspoon sea salt plus more to taste
- freshly ground black pepper
- 1 small Yukon Gold potato diced
- 2 garlic cloves chopped
- 1 teaspoon ground cumin
- Pinch cayenne pepper
- 1 cup dried red lentils rinsed
- 4 cups vegetable broth
- 1 to 2 cups water
- 2 tablespoons fresh lemon juice
- chopped fresh parsley for garnish
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Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.
- Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for 30 minutes, or until the lentils and potatoes are soft.
- Remove from the heat and use an immersion blender to blend until mostly smooth. (Alternatively, blend the soup in an upright blender.) If the soup is too thick, add the remaining 1 cup water.
- Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.
Genuine Reviews
User Reviews
Overall Rating
4.9
720 reviews
Excellent
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