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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.
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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
  • ⅛ 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

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword Comfort food soup, Red lentil soup
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