This simple delicious Red Lentil Soup recipe will soon become your new favorite! Easy to make, with simple, wholesome ingredients, in very little time! Vegan and Gluten-free.

This red lentil soup has long been a staple around here; I love it so much that I crave it, and it’s a soup that always makes me feel full and satiated. Loosely based on Turkish Red Lentil Soup (Mercimek Corbasi), it is full of protein and delicious flavor and is probably the soup I make most often. It grounds me. After spending a long weekend in Savannah with girlfriends eating out for most meals, I couldn’t wait to get a pot of this simmering on the stove when I got home!
Made with split red lentils and simple ingredients, the cooking time is quick, and the soup is deliciously creamy without any dairy. It can easily be adapted if you don’t have a particular ingredient.
Why You’ll Love This
- Quick & easy to make. Only 15 minutes of hands-on time. Simple ingredients you may already have!
- Wholesome ingredients. Vegetables, spices, and broth come together in this nutrient-rich recipe.
- Satisfying! Rich in protein, and incredibly comforting and satiating.
- Adaptable. Easy to make with what you have on hand—many substitutes listed!
- Vegan & gluten-free! Creamy and flavorful, but dairy-free and gluten-free!
What are Red Lentils & What do they taste Like?
Red lentils, also known as Masoor dal in some parts of the world, are small, split legumes that have had their outer skins removed, revealing the orange-pink flesh inside. They are one of the quickest-cooking lentils available and get really tender, almost disintegrating without their skin, ideal for soups and stews.
When red lentils taste very mild, with a sweet, earthy flavor which allows them to absorb the flavors of the spices, herbs, and broths they are cooked with. This adaptability makes them a favored ingredient in many cuisines worldwide, from Indian dals to Middle Eastern soups to Turkey (Mercimek Çorbası).

Red Lentil Soup Ingredients
- Red lentils -use split red lentils, with their outer skin removed for the fastest cooking.
- Olive oil – both for sauteeing and drizzling afterwards.
- Onion and fresh garlic cloves: Use a large onion, red onion is a great choice, or two fat shallots.
- Carrots: Use 2 large carrots or sub with diced sweet potato.
- Celery: optional, but adds flavor.
- Spices: Salt, black pepper, ground cumin, sumac, paprika (or chili powder), and pinch of Aleppo chili flakes ( or cayenne). See notes for other options!
- Tomato: A medium tomato, or sub a red bell pepper or 1-2 tablespoons tomato paste.
- Vegetable broth: Or chicken stock, or just use water, see notes!
- Lemon: a squeeze of fresh lemon juice.
- Garnishes: A drizzle of extra virgin olive oil, a sprinkling of fresh herbs (parsley, cilantro, or mint), Aleppo Chili flakes, Urfa Biber, or a sprinkle of sumac.
*See the full recipe card below for detailed ingredients and quantities.
How to Make Red Lentil Soup (instructions)
Step 1: Prep all of the veggies.
Step 2: In a large pot or Dutch oven, heat the olive oil over medium-high heat, add the onion and garlic, and stir for 3-4 minutes, until fragrant.


Step 3: Then lower to medium heat, add carrots, celery, salt, and pepper, and saute for 5 minutes. Add the tomatoes, salt and spices and saute for 2-3 minutes.


Step 4: Pour in the lentils, broth and water. Increase to medium-high heat, bring to a boil, cover, and lower heat to a gentle simmer for 20 minutes or until lentils are cooked through.


Step 5: Using an immersion blender, puree the soup- leaving a little texture. (Or blend half of the soup in the blender or food processor.) *If you prefer a thinner soup, add more broth or liquid to desired consistency, seasoning as necessary.
Step 6: Squeeze with ½ of the lemon and a generous pinch of cayenne. Taste, adjusting salt, lemon juice and cayenne to taste. The soup will start to taste more flavorful as it cools down a bit. If it tastes bland, it just needs salt. Just make sure salt and lemon are adequate and balanced. This is key.

Serve: Divide among bowls and drizzle with good olive oil, fresh herbs or microgreens, lemon zest, Aleppo chili flakes, or a sprinkling of sumac. Add chopped tomatoes when in season. You could also serve with a spoonful of coconut milk or a scoop of Greek yogurt (obviously not vegan!).

FAQs
You do not need to soak the lentils, but you should give them a rinse!
They are, in fact, quite similar. This lentil soup recipe has Turkish spices, while dal is thicker and has Indian spices. You can easily add Indian spices here and give this an Indian spin.
Yes! Follow the recipe using the saute function (shortening the time as needed) then add all the ingredeints to the instant pot. Pressure cook on high for 4 minutes, naturally release 15 minutes. Blend using an immersion blender, adjust salt and lemon to taste.
What to Serve with Red Lentil Soup
- Sourdough Bread
- Naan Bread
- Pita Chips
- Balela Salad
- Classic Greek Salad
- Celery Salad with Lentils, Dates and Almonds
- Turkish Lamb Wraps
Storage & Reheating
You can store leftover Red Lentil Soup in an airtight container in the refrigerator for up to 4 days.
The soup will last in the freezer for up to 3 months. Thaw in the fridge before reheating.
Reheat on the stovetop, adding more broth or water if the texture is too thick. You can also warm up in the microwave.
Health Benefits of Red Lentils
Red lentils are a nutritional powerhouse! Here are some of their key health benefits:
- Rich in nutrients: Red lentils are packed with essential vitamins and minerals, such as B vitamins, iron, magnesium, potassium, and zinc.
- High in protein: With around 18 grams of protein per cooked cup, red lentils are an excellent source of protein, which is vital for muscle repair, immune function, and overall health.
- Source of fiber: Red lentils are high in dietary fiber, both soluble and insoluble, with around 15 grams per cooked cup. This fiber aids digestive health and may lower cholesterol levels.
- Heart health: The significant amounts of folate and magnesium in red lentils contribute to heart health. Folate helps lower levels of homocysteine, an amino acid that, at high levels, is associated with heart disease. Magnesium improves blood flow, oxygen, and nutrients throughout the body.
- Boosts energy: Lentils help to replenish your iron stores. Iron plays a critical role in energy production and metabolism.

More Favorite Lentil Soup Recipes
- Lentil Turkey Sausage Soup
- Vegan Meatloaf
- Harira: Moroccan Lentil and Chickpea Soup
- Instant Pot Mulligatawny (Curried Indian Soup)
- Lentil Chili
- Moroccan Chicken Lentil Soup with Saffron and Preserved Lemon
- Lentil Curry
I know you will love this Red Lentil Soup! Please rate it for us and let us know what you think in the comments below!
xo- Sylvia
Print
Red Lentil Soup
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 cups
- Category: soup
- Method: stovetop
- Cuisine: American
- Diet: Vegan
Description
This simple delicious Red Lentil Soup recipe will soon become your new favorite! Easy to make, with simple, wholesome ingredients, in very little time! Vegan and Gluten-free. Adapted from the NY Times (Melissa Clark, Red Lentil Soup).
Ingredients
- 2 tablespoons olive oil
- 1 large onion, diced (red onion is nice here)
- 4 garlic cloves, roughly chopped
- 2 cups carrots, diced (2 large carrots, or sub diced yam)
- 1 celery stalk, sliced optional
- 1/2 teaspoon salt, more to taste ( see notes)
- 1/2 teaspoon black pepper
- 1 medium tomato, diced (or sub 1 red bell pepper or 1 tablespoon tomato paste)
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon sumac, optional
- 1/2 teaspoon chili powder, or red paprika (not smoked)
- 1 cup red lentils
- 4 cups vegetable broth, chicken stock or water ( see notes)
- 1 cup water
- Generous pinch cayenne pepper or aleppo chile flakes
- Large squeeze of fresh lemon juice
Garnishes – a drizzle of olive oil, fresh herbs: parsley, cilantro or mint, microgreens, chopped tomatoes, Aleppo Chili flakes, Urfa Biber, or a sprinkle of sumac.
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium-high heat, add the onion and garlic, and stir for 3-4 minutes, until fragrant, then lower heat to medium, add carrots, celery, salt, and pepper, and saute for 7 minutes. Add the tomatoes and spices and saute for 2-3 minutes.
- Pour in the lentils, broth and water. Increase to medium-high heat, bring to a boil, cover, and lower heat to a gentle simmer for 20 minutes or until lentils are cooked through.
- Using an immersion blender, partly puree the soup- leaving a little texture. (Or blend half of the soup in the blender.) *If you prefer a thinner soup, add more broth or liquid to desired consistency, seasoning as necessary.
- Squeeze with ½ the lemon and a pinch of cayenne. Taste, adjusting salt, lemon juice and cayenne to taste. *If you use water instead of broth, you’ll need another ¾-1 teaspoon of salt. The soup will start to taste more flavorful as it cools down a bit. If it tastes bland, find the balance between salt and lemon, adding more to taste. Cayenne is nice too.
- Divide among bowls, drizzle with good olive oil, fresh herbs, Aleppo chili flakes or a sprinkling of sumac.
Notes
Water: If using water and not broth, you’ll need to add more salt, perhaps a teaspoon, and maybe some granulated garlic or onion powder and a bay leaf. 🙂
Spices: Feel free to play around with spices! Try Garam Masala, Ras el Hanout, or turmeric and ginger, or even taco seasoning! As long as you get the salt/ acid ratio right, it should taste yummy.
Storage: Soup will keep up to 4 days in the refrigerator or freeze for up to 3 months. When reheating the soup, feel free to add more broth or water to loosen it if it feels too thick.
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 5.1 g
- Sodium: 608 mg
- Fat: 6.4 g
- Saturated Fat: 0.9 g
- Carbohydrates: 30.3 g
- Fiber: 5.4 g
- Protein: 8.5 g
- Cholesterol: 0 mg
I made this according to the recipe using stock, no sumac & red bell pepper. It was absolutely delicious! I also made some plain basmati rice and poured the soup over it for a more complete protein. As Sylvia predicted, this will now be a staple in my home. Thanks!
Nice Jess, so glad you enjoyed this! Thanks for circling back to rate and review. 🙂
Absolutely delicious!
Made it this evening almost to the letter…Amazing soup. Added another cup of water at the end and used chilly paste to replace the Cayenne pepper. Soooo good!
Glad you gave it a try Yaniv!
SOOO delicious! I don’t use oil usually, so I added all ingredients to my instant pot. 0 min cooking, after 7 min MR. Added chopped kale, lemon and cilantro – blended. Perfection! It’s such a nourishing soup – easy to take with as a lunch. Thank you for all the wonderful recipes.
Nice to hear Maria! Appreciate your review!
I have made this soup several times. It is become my favorite recipe for lentil soup. It is simple and delicious. I am using only your website for cooking now. Thank you for your recipes.
Nice to hear this Luda, so happy you are enjoying!
This is amazing!!!!
Glad you enjoyed this Emma!
Excellent; earthy, yet bright flavor; satisfying; comforting; healthy and simple to prepare.
Glad you gave it a try Susan!
Love that you give suggestions to change it up. I often substitute what I have on hand when making a recipe, and it helps to know what had already been tried.
Thanks so much Wendy!