There’s nothing quite like a bowl of warm, comforting soup on a chilly evening. And this Red Lentil Soup recipe is a total game-changer. What makes it special? A touch of smoked paprika that adds a depth of flavor you won’t believe! Get ready for a quick, easy, and incredibly delicious soup that’s perfect for any weeknight.
Why You’ll Love This Recipe
This isn’t just any lentil soup; it’s a flavor explosion in a bowl. Here’s why I think you’ll love it:
Smoked Paprika Twist: The addition of smoked paprika is what elevates this soup. It provides a subtle smokiness that perfectly complements the other spices, creating a rich and complex flavor profile.
Quick & Easy: Ready in under an hour, this red lentil soup is perfect for busy weeknights when you need a healthy and satisfying meal fast.
Healthy & Nutritious: Packed with plant-based protein and fiber from red lentils and sweet potatoes, it’s a nourishing and wholesome choice.
Budget-Friendly: Made with affordable and readily available ingredients, this soup is easy on the wallet.
Family-Friendly: The spice level can be easily customized, making it a hit with the whole family.
Ingredients Needed
- 1 cup (200g) red lentils
- 3 tablespoons (42g) extra virgin olive oil, (plus more for finishing)
- 1 large yellow onion, (diced (~ 2 cups / 300g once diced))
- Diamond Crystal kosher salt
- 4 cloves garlic, (chopped)
- 1 tablespoon (10g) freshly grated/minced ginger
- ½ serrano or jalapeño pepper, (finely chopped (optional, see Note 1))
- 2 tablespoons (30g) tomato paste
- 1 tablespoon ras el hanout ((see Note 2))
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 2 medium (~ 20 oz / 570g total) sweet potatoes,
- 4 cups (960 mL) low-sodium vegetable broth ((see Note 4))
- 1 cup (240 mL) water
- 1 bay leaf
- Freshly cracked black pepper
- Several squeezes of fresh lemon juice
- 1 handful (~12g) cilantro leaves and tender stems, (chopped)
- 1 small handful (~5g) fresh mint leaves, (chopped or torn with hands)
- ~ ½ cup (120g) creamy coconut yogurt ((see Note 5))
- Flatbread to serve 4 ((optional))
Ingredient Notes & Substitutions
Let’s talk ingredients! Here are a few notes and substitutions to help you make the best red lentil soup:
Red Lentils: Red lentils cook much faster than other types and don’t require pre-soaking, although I recommend a quick soak for an even better texture. Split red lentils are most common and work perfectly. While other lentils can be used, the cooking time will need to be adjusted.
Ras el Hanout: This is a complex Moroccan spice blend. You can find it at many specialty stores or online. If you can’t find it, a good substitute is a mix of cinnamon, ginger, turmeric, and cumin.
Sweet Potatoes: Dicing the sweet potatoes finely ensures they cook evenly and contribute to the soup’s creamy texture. Butternut squash or carrots are good alternatives if you don’t have sweet potatoes on hand. To learn more about the nutritional value of sweet potatoes, you can check out this article on WebMD.
Vegetable Broth: I recommend using low-sodium vegetable broth to control the saltiness. Adjust the amount of salt you add to the soup based on the sodium content of your broth.
Coconut Yogurt: This adds a lovely creaminess and slight tang. If you’re not dairy-free, Greek yogurt or sour cream works just as well. Make sure it’s creamy and not too tart.
Optional Chili: Feel free to use either serrano or jalapeno pepper depending on what you have. They’re interchangeable if you want a moderate level of heat.
How to Make Smoked Paprika Red Lentil Soup
Here’s how I make my flavorful smoked paprika red lentil soup. Follow these steps for a guaranteed delicious result!
Step 1: Soak the Lentils
Add the red lentils to a bowl, cover with water, and soak for 20 minutes. Soaking helps to reduce the cooking time and improves the texture of the lentils. While the lentils are soaking, prep the onion and sweet potatoes to save time.
After soaking, drain and rinse the lentils thoroughly.
Step 2: Sauté the Aromatics
Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the diced yellow onion with a pinch of salt. Cook, stirring occasionally, until the onion is golden brown, about 12-15 minutes. The aroma of the caramelizing onions will fill your kitchen!
If the onions start to burn, add a splash of water and lower the heat a touch.
Step 3: Add Garlic, Ginger, and Spices
Add the chopped garlic, grated ginger, finely chopped chili (if using), and tomato paste. Stir constantly for 2 minutes, allowing the tomato paste to meld with the aromatics. Then, add the ras el hanout, coriander, smoked paprika, and cumin. Stir constantly for 30 seconds, blooming the spices to release their aromas. The blend of spices will create an incredible fragrance!
If the mixture starts to dry out, add a splash of water to deglaze the pan, scraping up any flavorful bits from the bottom.
Step 4: Simmer the Soup
Add the finely diced sweet potatoes, drained red lentils, low-sodium vegetable broth, water, bay leaf, salt, and pepper. Stir to combine and bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the lentils are soft and the sweet potatoes are tender, about 25 minutes. Don’t forget to remove the bay leaf before blending!
If the sweet potatoes still have some bite, continue to simmer for another 5 minutes or until they are tender.
Step 5: Blend for Creaminess
Use an immersion blender to blend roughly half of the soup until it’s creamy, leaving some texture. As you blend, you’ll notice the soup becoming thicker and more luxurious.
If you don’t have an immersion blender, carefully transfer roughly half of the soup to a regular blender. Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed. Stir the puree back into the soup.
Step 6: Finish and Serve
Add several squeezes of fresh lemon juice and the chopped cilantro to the soup. Taste and adjust the seasoning as needed. Serve in bowls and garnish with a dollop of creamy coconut yogurt, a drizzle of extra virgin olive oil, and the chopped mint. For a heartier meal, serve with warm flatbread on the side.
Spice Level Variations
Want to adjust the heat in your red lentil soup? Here’s how:
Mild: Omit the serrano or jalapeño pepper entirely.
Medium: Use only half of the serrano or jalapeño, and remove the seeds.
Spicy: Use the entire serrano or jalapeño, including the seeds. Add a pinch of red pepper flakes.
Extra Spicy: Use a hotter pepper like a Thai chili, or add a dash of your favorite hot sauce.
No matter which level you choose, you’ll end up with a delicious and flavorful soup. The key is to balance the heat with the other spices and flavors.
Freezing and Reheating Instructions
Here’s how to store, freeze, and reheat your red lentil soup:
Storage: Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
Freezing: Transfer the cooled soup to freezer-safe containers or bags, leaving some space at the top for expansion. Freeze for up to 2-3 months. Thaw overnight in the refrigerator.
Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally. Add a splash of water or broth if needed to thin it out. You can also reheat it in the microwave.
Pro Tips & Troubleshooting
Here are some tips to help you make the best red lentil soup:
Pro Tips
- Soak the lentils for a creamier texture and faster cooking time.
- Finely dice the sweet potatoes for even cooking and a smoother soup.
- Brown the onions slowly to develop their sweetness and enhance the overall flavor.
- Don’t skip blooming the spices! This releases their aromas and intensifies their flavor.
- Adjust the amount of smoked paprika to your liking. Start with ½ teaspoon and add more to taste.
- Taste and adjust the seasoning throughout the cooking process.
- Use an immersion blender for a quick and easy way to blend the soup.
- Garnish generously with yogurt, olive oil, and fresh herbs for added flavor and visual appeal.
Common Mistakes to Avoid
- Using unpeeled sweet potatoes (this can result in a leathery texture).
- Not adjusting the salt level based on the type of vegetable broth you’re using.
- Overcooking the lentils (they can become mushy).
- Blending the soup too much (you want to retain some texture).
- Skipping the lemon juice! It adds brightness and balances the flavors.
Serving & Storage
Here are some serving suggestions and storage tips for your red lentil soup:
Serving Ideas
- Serve with a dollop of creamy coconut yogurt or Greek yogurt.
- Drizzle with extra virgin olive oil.
- Garnish with fresh cilantro and mint.
- Serve with warm flatbread, naan, or crusty bread for dipping.
- Pair with a side salad for a complete meal.
- Add a sprinkle of toasted nuts or seeds for added texture.
Storage and Make-Ahead
- Refrigerator: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: Freeze the soup in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Make-Ahead: The soup can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat before serving.
Cozy Up with Smoked Paprika Red Lentil Soup Today!
This Red Lentil Soup with its smoky twist is a comforting and flavorful meal that’s easy to make and packed with nutrients. The smoked paprika adds a unique depth that elevates the entire dish. Whether you’re a seasoned chef or a beginner cook, this recipe is foolproof. Try the variations and serving suggestions to make it your own. Share this recipe with your friends and family, and be sure to check out my other delicious soup recipes!
If you love creamy soups, you might also enjoy this roasted red pepper soup!
FAQ
Here are some frequently asked questions about this red lentil soup:
Can I use split red lentils or split yellow lentils? Yes, split red lentils are the most common and work perfectly. Split yellow lentils can also be used, but they may require a slightly longer cooking time.
Do I have to peel the sweet potatoes? I recommend peeling the sweet potatoes for a smoother texture. The skin can sometimes be a bit leathery, even after cooking.
Can I make this in the Instant Pot? Yes! Sauté the aromatics as described, then add the remaining ingredients. Cook on high pressure for 10 minutes, followed by a natural pressure release. Blend as directed.
I can’t find ras el hanout. What can I use? A good substitute is a mix of cinnamon, ginger, turmeric, and cumin. Start with equal parts of each and adjust to your taste.
How do I store leftovers? Can I freeze this soup? Let the soup cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days. For freezing, transfer the cooled soup to freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
How can I make this spicier? Add more chili, use a hotter pepper like a Thai chili, or add a dash of your favorite hot sauce.
Can I add other vegetables? Yes! Carrots, celery, spinach, or kale would all be great additions. Add them along with the sweet potatoes.
Looking for another way to use lentils? Check out this recipe for black bean burgers. They’re packed with flavor and easy to make!
If you’re looking for a side to serve with this, consider this classic 7-layer salad recipe!
Smoked Paprika Red Lentil Soup
Ingredients
Equipment
Method
- Add the red lentils to a bowl, cover with water, and soak for 20 minutes. Soaking helps to reduce the cooking time and improves the texture of the lentils. While the lentils are soaking, prep the onion and sweet potatoes to save time.
- After soaking, drain and rinse the lentils thoroughly.
- Heat the olive oil in a Dutch oven or soup pot over medium heat. Add the diced yellow onion with a pinch of salt. Cook, stirring occasionally, until the onion is golden brown, about 12-15 minutes. The aroma of the caramelizing onions will fill your kitchen!
- If the onions start to burn, add a splash of water and lower the heat a touch.
- Add the chopped garlic, grated ginger, finely chopped chili (if using), and tomato paste. Stir constantly for 2 minutes, allowing the tomato paste to meld with the aromatics. Then, add the ras el hanout, coriander, smoked paprika, and cumin. Stir constantly for 30 seconds, blooming the spices to release their aromas. The blend of spices will create an incredible fragrance!
- If the mixture starts to dry out, add a splash of water to deglaze the pan, scraping up any flavorful bits from the bottom.
- Add the finely diced sweet potatoes, drained red lentils, low-sodium vegetable broth, water, bay leaf, salt, and pepper. Stir to combine and bring to a boil, then reduce the heat to a simmer. Simmer, uncovered, until the lentils are soft and the sweet potatoes are tender, about 25 minutes. Don't forget to remove the bay leaf before blending!
- If the sweet potatoes still have some bite, continue to simmer for another 5 minutes or until they are tender.
- Use an immersion blender to blend roughly half of the soup until it’s creamy, leaving some texture. As you blend, you'll notice the soup becoming thicker and more luxurious.
- If you don't have an immersion blender, carefully transfer roughly half of the soup to a regular blender. Remove the center cap and replace it with a dish towel to allow venting, and blend until pureed. Stir the puree back into the soup.
- Add several squeezes of fresh lemon juice and the chopped cilantro to the soup. Taste and adjust the seasoning as needed. Serve in bowls and garnish with a dollop of creamy coconut yogurt, a drizzle of extra virgin olive oil, and the chopped mint. For a heartier meal, serve with warm flatbread on the side.
Notes
Lia Monet is a food blogger, recipe developer, and the founder of EasyAsMeals, a food blog focused on easy recipes, quick dinners, and everyday home cooking. She creates tested, family-friendly recipes using simple ingredients to help busy families cook affordable and delicious meals at home.
