On a chilly day, nothing satisfies quite like a warm and comforting bowl of soup. My go-to choice? Red Lentil Soup. It’s incredibly healthy, packed with flavor, and surprisingly easy to make. This recipe elevates the classic with a simple yet brilliant twist – the addition of both lemon and lime juice. Get ready to discover how to make this delicious and nutritious soup, complete with customization and storage tips.
Why You’ll Love This Recipe
This red lentil soup recipe is a winner for many reasons. But the secret ingredient is the addition of lime!
Unique Twist: The bright and tangy flavor of lime juice, along with lemon juice, elevates the soup to a whole new level.
Lime Juice Magic: The lime juice complements the earthiness of the lentils and spices, adding a refreshing brightness and a more complex, balanced acidity. It’s a game-changer!
Dietary Friendly: This soup is naturally vegan and gluten-free, making it a perfect choice for various dietary needs.
Quick & Easy: Ready in under 45 minutes, this lentil soup is perfect for a quick and healthy weeknight meal.
Budget-Friendly: It’s made with simple, affordable ingredients you can easily find in your local grocery store.
Meal Prep Champion: It stores beautifully and tastes even better the next day, making it ideal for meal prepping.
Ingredients Needed
- 1 tsp. olive oil
- 1 small onion (chopped)
- 4 garlic cloves (chopped)
- 3 celery sticks (chopped)
- Large baking potato (chopped)
- 1 tsp. ground cumin
- 1 tsp. ground turmeric
- 1/2 tsp. ground ginger
- 1/2 tsp. smoked paprika
- pinch salt/pepper
- 5 cups vegetable broth
- 1 1/2 cups red lentils
- 1 28 ounce can diced tomatoes, drained
- 1/4 cup chopped parsley or cilantro
- 1 tbsp. fresh lemon juice
Ingredient Notes & Substitutions
Red Lentils: There are different types of red lentils, including split and whole. Split red lentils cook much faster and break down more, creating a creamier texture. They’re also packed with plant-based protein and fiber.
Vegetable Broth: You can use homemade or store-bought vegetable broth. Opt for a low-sodium option to control the salt content. In a pinch, bouillon cubes will work too.
Spices: Cumin offers an earthy warmth, turmeric provides a subtle bitterness and vibrant color, ginger adds a spicy bite, and smoked paprika lends a smoky depth. You can substitute regular paprika for smoked paprika, but the flavor won’t be quite the same. Add a pinch of cayenne pepper if you like some heat.
Potato: For a slightly sweeter flavor, try substituting a sweet potato for the regular baking potato.
Lemon & Lime Juice: Freshly squeezed juice is always best for the most vibrant flavor. Bottled juice can be used, but the taste won’t be as bright.
Vegan/Gluten-Free: This red lentil soup recipe is naturally vegan and gluten-free. If using store-bought vegetable broth, double-check the label to ensure it’s gluten-free.
How to Make Red Lentil Soup
Let’s get cooking! This lentil soup is easy to make, and your kitchen will smell amazing.
Step 1: Sauté the Aromatics
First, heat 1 tsp. olive oil over medium heat in a large sauce pan. Watch for the oil to shimmer, indicating it’s ready.
Step 2: Cook the Onion
Next, add the chopped onion and let cook for about 5 minutes, until it becomes soft and translucent.
Step 3: Add Garlic, Celery, and Potato
Then, add the chopped garlic, celery, and potato chunks. Cook until the vegetables are soft and lightly browned, another 2-3 minutes. Be careful not to burn the garlic, as it can become bitter.
Step 4: Bloom the Spices
Next, add the ground cumin, turmeric, ground ginger, paprika, and salt/pepper. Stir until fragrant, about 30 seconds. The aroma of the blooming spices will fill your kitchen!
Step 5: Simmer the Soup
Add the vegetable broth, red lentils, and drained diced tomatoes. Bring to a simmer, ensuring the lentils are fully submerged in the broth.
Step 6: Cook the Lentils
Then, cover the pot and cook for 20 minutes, or until the lentils are tender. Cooking time may vary slightly depending on the type of red lentils you use.
Step 7: Puree the Soup
Remove from heat and puree about 1/2 of the soup using either a regular blender or an immersion blender. If using a regular blender, be very careful! Work in small batches, and vent the blender lid to prevent pressure buildup. An immersion blender is much easier and safer for this step.
Step 8: Finish with Herbs and Citrus
Next, add the pureed soup back into the pot with the remaining soup. Stir in the chopped parsley or cilantro, fresh lemon juice, and a squeeze of lime juice – the secret ingredient!
Step 9: Season and Serve
Finally, season to taste with salt and pepper if needed, and serve immediately. Don’t be afraid to adjust the seasoning to your liking.
Adjusting Spices for Your Taste
One of the best things about red lentil soup is how easy it is to customize the spice level to your preference.
Mild: Follow the recipe as written for a gentle and flavorful soup.
Medium: Add a pinch of cayenne pepper or red pepper flakes during cooking for a touch of heat.
Spicy: Increase the amount of ground ginger and paprika, and add a 1/4 teaspoon of cayenne pepper or a chopped chili pepper. Remember, you can always add more, but you can’t take it away!
Keep in mind that the spices will mellow as the soup sits, so it’s always best to add them in small increments and taste as you go.
Pro Tips & Troubleshooting
Pro Tips
- Don’t skip the lime juice! It adds a wonderful brightness to the soup.
- Sauté the onions until they are soft and translucent to build a good flavor base.
- Bloom the spices by cooking them briefly in oil to enhance their flavor.
- Use an immersion blender for easy pureeing directly in the pot.
- Don’t over-blend the soup; leaving some texture is desirable.
- Taste and adjust seasoning at the end for the perfect flavor.
- If the soup is too thick, add more broth.
- For a creamier soup, blend all of it.
Common Mistakes to Avoid
- Burning the garlic: Keep a close eye on it while sautéing.
- Not using enough liquid: Lentils absorb a lot of liquid, so make sure to add enough broth.
- Overcooking the lentils: Cook until tender but not mushy.
- Forgetting to season: Salt and pepper are essential for bringing out the flavors.
- Not tasting and adjusting: Taste and adjust seasonings as needed throughout the cooking process.
Serving & Storage
Serving Ideas
- Serve with crusty bread for dipping.
- Garnish with fresh parsley or cilantro.
- Top with a dollop of plain yogurt (or vegan yogurt) for added creaminess.
- Serve with a side salad for a complete meal.
- Add a swirl of olive oil for richness.
- Sprinkle with toasted croutons for crunch.
Storage and Make-Ahead
Fridge: Store leftover red lentil soup in an airtight container in the refrigerator for up to 3-4 days.
Freezer: Freeze cooled soup in freezer-safe containers or bags for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat soup on the stovetop over medium heat or in the microwave until heated through. Add a little broth if the soup has thickened too much.
Conclusion
This easy Red Lentil Soup recipe is a game-changer! It’s flavorful, healthy, vegan, and gluten-free, making it a perfect meal for any occasion. The lime juice twist takes the flavor to a whole new level, adding a refreshing brightness that you’ll love. It’s beginner-friendly and super easy to customize. Feel free to experiment with different variations or serving suggestions to make it your own. Share your creations on social media and explore my other delicious soup recipes. Happy cooking!
Speaking of which, if you’re looking for other great soup recipes, you might enjoy my roasted red pepper soup. It’s another flavorful and easy option for a comforting meal.
FAQ
Is red lentil soup healthy?
Yes! Red lentil soup is packed with plant-based protein, fiber, and essential nutrients. For more information on the nutritional benefits, you can also refer to this article about the health benefits of lentils.
What are red lentils and how are they different from other lentils?
Red lentils are split lentils, which means they cook faster than other varieties. They also have a slightly sweeter flavor and a tendency to become mushier when cooked.
Can I use other types of lentils in this recipe?
Yes, but the cooking time will vary. Green or brown lentils will take longer to cook. You may also need to adjust the amount of liquid.
How do I store and reheat red lentil soup?
Store cooled soup in an airtight container in the refrigerator for up to 3-4 days. Reheat on the stovetop or in the microwave. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months.
What can I serve with red lentil soup?
Crusty bread, a side salad, or a dollop of yogurt are all great accompaniments.
How can I adjust the spices to my taste?
Start with the recipe as written and then add more spices to your liking. Cayenne pepper or red pepper flakes can be used to add heat.
Craving more? You might also like my recipe for creamy vegetable soup. The pesto swirl adds perfection to every spoonful.
If you are in the mood for something on the lighter side, check out this gazpacho recipe! It’s smoky and refreshing!
Best Red Lentil Soup Recipe: Quick, Easy & Flavorful
Ingredients
Equipment
Method
- Heat 1 tsp. olive oil over medium heat in a large sauce pan. Watch for the oil to shimmer, indicating it's ready.
- Add the chopped onion and let cook for about 5 minutes, until it becomes soft and translucent.
- Add the chopped garlic, celery, and potato chunks. Cook until the vegetables are soft and lightly browned, another 2-3 minutes. Be careful not to burn the garlic, as it can become bitter.
- Add the ground cumin, turmeric, ground ginger, paprika, and salt/pepper. Stir until fragrant, about 30 seconds. The aroma of the blooming spices will fill your kitchen!
- Add the vegetable broth, red lentils, and drained diced tomatoes. Bring to a simmer, ensuring the lentils are fully submerged in the broth.
- Cover the pot and cook for 20 minutes, or until the lentils are tender. Cooking time may vary slightly depending on the type of red lentils you use.
- Remove from heat and puree about 1/2 of the soup using either a regular blender or an immersion blender. If using a regular blender, be very careful! Work in small batches, and vent the blender lid to prevent pressure buildup. An immersion blender is much easier and safer for this step.
- Add the pureed soup back into the pot with the remaining soup. Stir in the chopped parsley or cilantro, fresh lemon juice, and a squeeze of lime juice – the secret ingredient!
- Season to taste with salt and pepper if needed, and serve immediately. Don't be afraid to adjust the seasoning to your liking.
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.
