Red Lentil Soup

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, gluten-free, video.

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. Growing up with an Egyptian father, lentils were on the table every other day. As a kid, I got so sick of them, but to my parents, they were economical and nutritious. I laugh to myself every time I make them because I never thought as a grown-up that I would choose to make them. But I do, and often.

After spending a long weekend in Savannah with my group of girlfriends, eating out for most meals, I couldn’t wait to get a pot of this simmering on the stove when I got home! It’s a nice, healthy reset that my body loves.

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

1. Quick & easy to make. Only 15 minutes of hands-on time. Simple ingredients you may already have!
2. Wholesome ingredients. Vegetables, spices, and broth come together in this nutrient-rich recipe.
3. Satisfying! Rich in protein, and incredibly comforting and satiating.
4. Adaptable. Easy to make with what you have on hand-many substitutes listed!
5. 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.

Red lentils have a very mild, sweet, earthy flavor that allows them to absorb the flavors of the spices, herbs, and broths they are cooked with. This adaptability makes them popular in many cuisines worldwide, from Indian dals to Middle Eastern soups to Turkish soup- 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!). For a crunchy topping, add a handful of crispy roasted chickpeas!

Chef’s Tips

• The key to this soup is the balance between salt and lemon.
• A drizzle of olive oil before serving adds a delicious richness and healthy polyphenols.
• Make a double batch and freeze half- a gift to your future self.

What to Serve with Red Lentil Soup

We think of this soup like a meal- perfect with good pita bread, savory scones, or just on its own.

• Sourdough Bread
• Naan Bread
• Pita Chips
• Balela Salad
• Classic Greek Salad
• Celery Salad with Lentils, Dates and Almonds
• Turkish Lamb Wraps
• Grilled Chicken Shawarma Salad
• Butternut Squash Salad
• Egyptian Okra
• Spanakopita Pie

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:

1. Rich in nutrients: Red lentils are packed with essential vitamins and minerals, such as B vitamins, iron, magnesium, potassium, and zinc.
2. 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.
3. 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.
4. 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.
5. Boosts energy: Lentils help to replenish your iron stores. Iron plays a critical role in energy production and metabolism.

More Favorite Lentil Soup Recipes

Indian-Spiced Lentil Soup

Middle Eastern Instant Pot Lentil Soup

Mushroom Lentil Soup

Healing Lentil Beet Soup

• 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

You’ll also want to try our quick and easy Cabbage Rice Soup, Sweet Potato Soup, Borscht, Vegetable Barley, Minestrone, or Chickpea Curry, or our one-pan, cozy Baked Beans with Butternut Sauce!

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

Watch how to make it!

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