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Cozy Red Lentil Soup: Easy Weeknight Dinner Recipe

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A velvety, comforting red lentil soup made with simple pantry ingredients. Ready in about 30 minutes, this vegan and gluten-free recipe is perfect for busy weeknights.

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 large yellow onion, diced (about 1 ½ cups)
  • 3 cloves garlic, minced
  • 2 large carrots, peeled and diced (about 1 cup)
  • 2 celery stalks, diced (about ½ cup)
  • 1 ½ cups dried red lentils, rinsed
  • 6 cups vegetable broth
  • 1 can (14.5 oz) diced tomatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 2 tablespoons fresh lemon juice
  • Fresh cilantro or parsley, chopped (for garnish)
  • Optional: a swirl of coconut milk or plain yogurt

Instructions

  1. Prep your veggies: Dice the onion, carrots, and celery into roughly equal-sized pieces (about ¼-inch). Mince the garlic. Rinse the red lentils in a fine-mesh strainer under cold water until the water runs clear.
  2. Sauté the aromatics: Heat the olive oil in your large pot over medium heat. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it’s soft and translucent. Add the garlic, carrots, and celery, and cook for another 3 minutes, until the veggies start to soften.
  3. Toast the spices: Add the cumin, smoked paprika, turmeric, and cayenne (if using). Stir constantly for about 30 seconds until the spices are fragrant.
  4. Add the liquids and lentils: Pour in the vegetable broth and diced tomatoes (with their juices). Add the rinsed red lentils. Stir everything together, scraping up any browned bits from the bottom of the pot.
  5. Bring to a boil, then simmer: Increase the heat to high and bring the soup to a gentle boil. Once it’s bubbling, reduce the heat to low, cover the pot with the lid slightly ajar, and let it simmer for 20-25 minutes. Stir occasionally to prevent sticking.
  6. Check the lentils: After 20 minutes, the lentils should be completely soft and starting to break down. The soup will have thickened significantly. If you want it thicker, simmer uncovered for another 5 minutes. If you prefer a thinner consistency, add a splash more broth or water.
  7. Season and finish: Remove the pot from the heat. Stir in the fresh lemon juice. Taste and adjust seasoning with salt and pepper.
  8. Serve: Ladle the soup into bowls. Garnish with fresh cilantro or parsley, and add a swirl of coconut milk or yogurt if desired. Serve hot with crusty bread or a side salad.

Notes

Don’t skip the lemon juice—it brightens the soup. Toast spices properly to avoid bitterness. Rinse lentils to remove starchy dust. Use low-sodium broth to control salt. The soup thickens as it cools; add extra broth when reheating.

Nutrition

Keywords: red lentil soup, easy lentil soup, vegan soup, gluten-free soup, weeknight dinner, healthy soup, cozy soup

Find it online: https://emacrave.com/cozy-red-lentil-soup-easy-weeknight-dinner-recipe/