Spiced Red Lentil Soup

This Red Lentil Soup has earned a permanent spot in my kitchen because it’s nourishing, flavorful, and incredibly easy to make. Plus, it’s packed with warm spices and fresh herbs, making every spoonful a treat. Pair it with a salad or a chunk of crusty bread, and that’s it, dinner is served!

A spoon lifts a spoonful of red lentil soup from a white bowl.

This is such a hearty, chunky, and comforting vegetarian soup. It’s got plenty of flavor in every bite and is such a pretty color. Lentils are so underrated, but don’t be afraid of them! They have a lovely flavor and are so easy to work with.

You can find lentils in the same section as the dried beans in your grocery store. Look for red lentils, and just pick them over a bit before using them in case there are any funky bits. Also give them a rinse before using, because they can be dusty. 

Then make the soup! It’s that easy, and before you know it, dinner will be ready!

Red lentil soup with mint, served in a white bowl, with a spoon beside it.

Ingredients

  • Butter – I cook with salted butter. If you use unsalted butter, add a pinch of salt to the soup while it’s cooking.
  • Onion – I like yellow (or brown) onions in this recipe, but any kind of onions will work.
  • Salt and freshly ground white pepper
  • Ground coriander
  • Ground cumin
  • Ground ginger
  • Ground cinnamon
  • Smoked hot paprika – This gives the soup a touch of heat. If you don’t have smoked hot paprika, you can use a pinch of cayenne or even chipotle powder.
  • Tomato paste
  • Garlic – Please use fresh garlic. Jarlic doesn’t even taste like garlic.
  • Vegetable broth
  • Water
  • Red lentils – Picked over and rinsed.
  • Lemon juice – Plus extra for seasoning.

For the topping:

  • Smoked hot paprika
  • Cilantro – Chopped.
  • Fresh mint – Chopped finely.
Red Lentil Soup ingredients with labels.

How To Make Red Lentil Soup

  1. Melt 2 tablespoons of butter in a large saucepan over medium heat.
  2. Add the onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
  3. Stir in the coriander, cumin, ginger, cinnamon, smoked hot paprika, and black pepper. Cook until fragrant, about 2 minutes.
  4. Add the tomato paste and garlic. Cook for an additional minute, stirring to combine.
  5. Pour in the vegetable broth, water, and the rinsed and drained lentils. Bring the mixture to a simmer and cook, stirring occasionally, until the lentils are soft and about half have broken down, about 15 minutes.
  6. Stir in the lemon juice and season with additional salt and lemon juice to taste.
  7. Puree half the soup in a blender or use an immersion blender, then return it to the pot. Cover and keep warm. 
  8. Melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
  9. Remove from heat and stir in the smoked paprika.
  10. Ladle the soup into individual bowls. Drizzle each portion with 1 teaspoon of spiced butter, sprinkle with cilantro and mint, and serve.

Step-By-Step Process

Chef Jenn’s Tips

  • Always add dried spices to some fat, in this case butter, to unlock their flavors.
  • Use fresh lemon juice for a bright, zesty finish that balances the warm spices.
  • For a smoother soup, puree the entire batch instead of just half.
  • Make it ahead of time! The flavors develop beautifully after a day in the fridge.
  • Don’t forget the fresh herbs for color and a burst of fresh flavor.

Recommended

Make It A Meal

Pair this Red Lentil Soup with crusty bread for dipping or a simple green salad to keep things light. For a heartier meal, serve it alongside grilled chicken or a grain-based salad like tabbouleh.

A spoon lifts a spoonful of red lentil soup from a white bowl.

Storage

Store leftover soup in an airtight container in the refrigerator for up to three days. It can also be frozen for up to three months. When reheating, thin it with a bit of water if the consistency is too thick, and stir well to combine.

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A spoon lifts a spoonful of red lentil soup from a white bowl.

A Bowl of Comfort: Red Lentil Soup That Warms the Soul

Chef Jenn
I love how hearty and flavorful Red Lentil Soup is! Packed with protein-rich lentils, aromatic spices, and vibrant flavors, this one-pot soup is easy to make and perfect for a cozy, healthy meal. Serve it with crusty bread for a satisfying dinner or light lunch.
No ratings yet
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Soup
Cuisine Mediterranean
Servings 6 servings
Calories 252 kcal

Ingredients
  

  • 4 tablespoons salted butter divided
  • 1 cup onion chopped finely
  • ½ teaspoon salt and ground white pepper
  • ¾ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ¼ teaspoon ground ginger
  • teaspoon ground cinnamon
  • smoked hot paprika pinch
  • 1 tablespoon tomato paste
  • 1 clove garlic minced
  • 4 cups vegetable broth
  • 2 cups water
  • 1 ½ cup red lentils picked over and rinsed
  • 2 tablespoons fresh lemon juice plus extra for seasoning
  • 1 teaspoon smoked paprika
  • ¼ cup cilantro chopped
  • 1 tablespoon mint chopped finely

Instructions
 

  • Melt 2 tablespoons of butter in a large saucepan over medium heat.
  • Add the onion and 1/2 teaspoon of salt. Cook, stirring occasionally, until softened but not browned, about 5 minutes.
  • Stir in the coriander, cumin, ginger, cinnamon, smoked hot paprika, and black pepper. Cook until fragrant, about 2 minutes.
  • Add the tomato paste and garlic. Cook for an additional minute, stirring to combine.
  • Pour in the vegetable broth, water, and the rinsed and drained lentils. Bring the mixture to a simmer and cook, stirring occasionally, until the lentils are soft and about half have broken down, about 15 minutes.
  • Stir in the lemon juice and season with additional salt and lemon juice to taste.
  • Puree half the soup in a blender or use an immersion blender, then return it to the pot. Cover and keep warm.
  • Melt the remaining 2 tablespoons of butter in a small skillet over medium heat.
  • Remove from heat and stir in the smoked paprika.
  • Ladle the soup into individual bowls. Drizzle each portion with 1 teaspoon of spiced butter, sprinkle with cilantro and mint, and serve.

Notes

Chef Jenn’s Tips

  • Toast the spices in butter to unlock their full aroma and flavor.
  • Use fresh lemon juice for a bright, zesty finish that balances the warm spices.
  • For a smoother soup, puree the entire batch instead of just half.
  • Make it ahead of time! The flavors develop beautifully after a day in the fridge.
  • Don’t forget the fresh herbs for color and a burst of fresh flavor.

Nutrition

Serving: 1cupCalories: 252kcalCarbohydrates: 33gProtein: 12gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 911mgPotassium: 528mgFiber: 15gSugar: 4gVitamin A: 873IUVitamin C: 7mgCalcium: 45mgIron: 4mg
Keyword Comfort food soup, Red lentil soup
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