Red Lentil Soup
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
6
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Calories
206 kcal
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Course
Soup
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Cuisine
gluten-free
Red Lentil Soup
Description
Red Lentil Soup brings together red lentils cooked until soft with aromatic sautéed vegetables including onion, carrots, celery, and garlic. The addition of ground cumin and optional cayenne pepper introduces a gentle warmth and spice, balanced by tangy tomato paste which deepens the soup’s flavor. The lentils are simmered in water until tender, creating the soup’s hearty base.
After cooking, coconut milk is stirred in to provide a creamy, smooth finish, complemented by fresh cilantro and a squeeze of lemon juice to add brightness. These ingredients create layered flavors with a mildly spicy, creamy texture. The soup is best served warm, garnished with extra cilantro if desired.
Leftovers keep well refrigerated for up to a week, although the soup thickens when chilled; thinning with additional water during reheating restores the desired consistency. Adjust seasoning with salt and pepper as needed before serving.
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion (about 1 cup chopped)
- 2 carrot chopped
- 2 celery chopped, stalks
- 3 garlic minced, cloves
- 1 tablespoon cumin ground
- pinch cayenne pepper (optional; omit if you don't like spice)
- ¼ cup tomato paste
- 5 cups water
- 1 cup red lentils dry
- 1 ½ to 2 teaspoons salt I use Real Salt brand, fine sea salt
- ½ cup coconut milk canned
- ⅓ cup cilantro chopped, fresh
- 1 tablespoon lemon juice freshly squeezed
Instructions
- Heat the olive oil in a large pot over medium-high heat, and saute the onion, carrots and celery until they are soft, about 8 to 10 minutes.
- Add in the garlic, cumin, cayenne (if using), and tomato paste, and stir briefly, about 1 minute. Keep in mind the cayenne will make this soup spicy, so leave it out if you prefer something more mild.
- Add in the water, lentils, and 1 ½ teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes.
- Once the lentils are tender, stir in the coconut milk, cilantro, and lemon juice. Adjust seasoning to taste, adding more salt and some freshly ground pepper, if desired. Serve warm right away, with extra fresh cilantro on top, if you like.
- Leftovers can be stored in an airtight container in the fridge for up to a week. This soup will thicken in the fridge, but it will thin out again when it's heated. You can always add an extra splash of water, if needed, to thin it to a consistency you like again.
Notes
- Store leftovers in an airtight container in the fridge for up to one week.
- The soup thickens when refrigerated; thin it with water when reheating to your preferred consistency.
- Adjust salt and pepper after adding coconut milk to balance flavors.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 206 kcal
% Daily Value*
| Calories | 206kcal | 10% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 710mg | 30% |
| Potassium | 608mg | 13% |
| Fiber | 11g | 44% |
| Sugar | 5g | 10% |
| Vitamin A | 3708IU | 74% |
| Vitamin C | 9mg | 10% |
| Calcium | 59mg | 6% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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