Red Lentil Soup

This Red Lentil Soup is simple to make and packed with delicious and healthy ingredients. This filling dish is perfect to warm you up after a cold day or serve to your family on a busy weeknight.

Course Soup

Cuisine American

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 333kcal

Author Tania Sheff

Ingredients

2 tbsp. olive oil
1 medium onion, diced
2 medium carrots, diced
2 large garlic cloves, finely chopped
2 tbsp. tomato paste
1 tsp. cumin powder
1 tsp. paprika
1 tsp. oregano
¼ tsp. red pepper flakes, or to taste optional
3 medium potatoes, diced
10 oz. red lentils, rinsed
7 cups veggie broth
parsley, to garnish

Instructions

In a 4-quart pot, cook the diced carrots, onions, and garlic in olive oil for about 5 minutes over medium heat.
Add the tomato paste, cumin, paprika, oregano, and red pepper flakes, and then cook for another minute.
Now add the potatoes, rinsed lentils, and vegetable broth to the pot. Bring the soup to a boil, reduce the heat to low, and simmer for 25-30 minutes.
Remove the pot from the heat and puree half of the soup with an immersion blender. Or if you do not have an immersion blender, then you can transfer half of the soup to a regular blender, process until smooth, and return the lentil soup to the pot. Stir to combine and serve. Garnish with fresh herbs, if desired.

Video

Notes

Add-ins and Substitutes

Substitute diced tomatoes. If you have no tomato paste, you can process diced or crushed tomatoes as a substitute. It will be more liquidy, so you'll need to drain some water out.
Add other vegetables. Cauliflower, kale, leeks, celery, collard greens, or peas could be added to this Red Lentil Soup for extra deliciousness.
Substitute different seasonings. You can use other spices to flavor this dish if you like, such as curry, garlic powder, onion powder, and ginger.
Add herbs. Try this soup with lemongrass, rosemary, sage, thyme, or basil. Fresh herbs always taste better, so choose these when possible.

How to Store

Store this Red Lentil Soup in an airtight container in the refrigerator for up to 4 days. If you want to freeze it, place it into either individual-sized freezer-safe containers or freeze it in a ziplock bag laying flat and then store it vertically to save room. Always leave a little room for expansion. Thaw overnight in the fridge and reheat this soup in the microwave or on the stovetop until warmed through.

Nutrition