Red Lentil Soup

Name: Red Lentil Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 serving
Ingredients: 1 tablespoon olive oil; 1 yellow onion; 2 carrots; 2 celery stalks; 3 garlic cloves; 1 tablespoon ground cumin; pinch cayenne pepper; ¼ cup tomato paste; 5 cups water; 1 cup dry red lentils; 1 ½ to 2 teaspoons fine sea salt; ½ cup canned coconut milk; ⅓ cup fresh cilantro; 1 tablespoon freshly squeezed lemon juice

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5.0

171 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
6
Calories
206 kcal
Course
Soup
Cuisine
gluten-free

Red Lentil Soup

Dana Benson

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Red Lentil Soup is made with easy pantry ingredients, and tastes like it came from a restaurant! It cooks in just about 30 minutes, for a fast weeknight meal.

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Ingredients

Servings

1 tablespoon olive oil
1 yellow onion (about 1 cup chopped)
2 carrots , chopped
2 celery stalks , chopped
3 garlic cloves , minced
1 tablespoon ground cumin
pinch cayenne pepper (optional; omit if you don't like spice)
¼ cup tomato paste
5 cups water
1 cup dry red lentils
1 ½ to 2 teaspoons fine sea salt (I use Real Salt brand)
½ cup canned coconut milk
⅓ cup fresh cilantro , chopped
1 tablespoon freshly squeezed lemon juice

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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

Nutrition information is for 1 of 6 servings, or roughly 1 1/4 cups of soup. This information is automatically calculated, and is just an estimate, not a guarantee.
See the Substitutions section in the post above, if you need extra tips!

Nutrition Information

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Calories 206kcal (10%) Carbohydrates 26g (9%) Protein 9g (18%) Fat 8g (12%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 2g Sodium 710mg (30%) Potassium 608mg (17%) Fiber 11g (44%) Sugar 5g (10%) Vitamin A 3708IU (74%) Vitamin C 9mg (10%) Calcium 59mg (6%) Iron 4mg (22%)

Nutrition 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%