Creamy Red Lentil Soup

Why You’ll Love This Recipe

This red lentil soup is incredibly easy to make, requiring only 30 minutes to prepare. It’s a one-pot meal that’s both vegan and gluten-free, making it a versatile option for a wide variety of diets. Red lentils are quick to cook and provide a creamy consistency, which makes the soup feel indulgent without the need for dairy. Paired with aromatic vegetables and spices like cumin, rosemary, and bay leaves, this soup offers a depth of flavor that will warm you up in no time.

Ingredients

• 1 cup red lentils
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 1 sprig rosemary
• 2 bay leaves
• 1 can crushed tomatoes (14.5 oz)
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish (optional)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 3 minutes until softened.
2. Add the minced garlic, cumin, red pepper flakes, rosemary, and bay leaves. Stir and cook for 2 more minutes.
3. Rinse the red lentils thoroughly under running water and check for small stones.
4. Add the lentils, crushed tomatoes, and vegetable broth to the pot. Season with salt and pepper.
5. Bring the soup to a boil, then reduce the heat to medium. Simmer for about 20 minutes, or until the lentils are soft and the soup reaches your desired consistency.
6. Optional: Use an immersion blender to blend the soup to a smoother consistency, though this is not necessary.
7. Serve hot, garnished with a squeeze of lemon juice and freshly chopped parsley if desired.

Servings and Timing

• Servings: 4 servings
• Total Time: 30 minutes
• Prep Time: 10 minutes
• Cook Time: 20 minutes

Variations

• Add greens: Stir in spinach or kale for an added boost of nutrition.
• Curry twist: For a more spiced flavor, add a teaspoon of curry powder or turmeric.
• Protein boost: Add chickpeas or tofu for additional protein.
• Spicy kick: Increase the amount of red pepper flakes or add a dash of cayenne pepper for extra heat.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the fridge for up to 4 days.
• Freezing: This soup freezes well for up to 3 months. Let it cool completely before transferring it to a freezer-safe container.
• Reheating: Reheat the soup on the stove over medium heat, adding a little vegetable broth or water to reach your desired consistency.

FAQs

1. Can I use green lentils instead of red lentils?

Yes, but green lentils will take longer to cook and will not create as creamy a texture.

2. Can I make this soup ahead of time?

Yes, this soup stores well and can be made ahead for up to 4 days or frozen for up to 3 months.

3. Is this soup vegan and gluten-free?

Yes, this recipe is both vegan and gluten-free.

4. Can I blend the soup to make it creamier?

While the red lentils already give the soup a creamy texture, you can blend it for an extra smooth consistency if desired.

5. Can I substitute vegetable broth with water?

Yes, but vegetable broth adds a richer flavor. If using water, consider adding more seasoning.

6. Can I add dairy to this soup?

While the soup is naturally dairy-free, you can add a dollop of cream or yogurt for extra richness.

7. Can I make this soup spicier?

Yes, add more red pepper flakes, cayenne pepper, or chili powder for an extra kick.

8. Can I use fresh tomatoes instead of canned?

Yes, you can use fresh tomatoes, but you may need to cook them longer to break them down.

9. What type of bread is best with this soup?

Crusty bread, like baguette or sourdough, works well when toasted and served alongside the soup.

10. Can I add other vegetables to the soup?

Yes, you can add vegetables like zucchini, bell peppers, or potatoes for more texture and flavor.

Conclusion

This creamy red lentil soup is a comforting, nutritious, and easy-to-make dish that’s perfect for any occasion. Whether you're looking for a quick dinner or a hearty meal prep option, it’s sure to satisfy your taste buds and keep you warm. With simple ingredients and bold flavors, this soup is a go-to recipe that everyone will love.

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Creamy Red Lentil Soup

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This creamy red lentil soup is a wholesome, comforting dish packed with Mediterranean and Middle Eastern flavors. Easy to make in just 30 minutes, it’s a one-pot, vegan, and gluten-free meal that’s perfect for meal prepping, quick dinners, and cold weather comfort. Red lentils provide a creamy texture without dairy, while aromatic spices and vegetables create a rich and flavorful experience. Enjoy this nutritious, hearty soup that's customizable with added greens, protein, or a spicy kick.

• Author: Janet
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean, Middle Eastern
• Diet: Gluten Free

Ingredients

• 1 cup red lentils
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• ½ teaspoon red pepper flakes
• 1 sprig rosemary
• 2 bay leaves
• 1 can crushed tomatoes (14.5 oz)
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lemon
• Fresh parsley for garnish (optional)

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Instructions

• Heat olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery. Sauté for about 3 minutes until softened.
• Add the minced garlic, cumin, red pepper flakes, rosemary, and bay leaves. Stir and cook for 2 more minutes.
• Rinse the red lentils thoroughly under running water and check for small stones.
• Add the lentils, crushed tomatoes, and vegetable broth to the pot. Season with salt and pepper.
• Bring the soup to a boil, then reduce the heat to medium. Simmer for about 20 minutes, or until the lentils are soft and the soup reaches your desired consistency.
• Optional: Use an immersion blender to blend the soup to a smoother consistency, though this is not necessary.
• Serve hot, garnished with a squeeze of lemon juice and freshly chopped parsley if desired.

Notes

• To add greens, stir in spinach or kale for extra nutrients.
• Add a teaspoon of curry powder or turmeric for a more spiced flavor.
• For additional protein, consider adding chickpeas or tofu.
• For a spicy kick, increase the amount of red pepper flakes or add cayenne pepper.