Warm and comforting Middle Eastern Red Lentil Soup is a nourishing recipe made with a blend of veggies, and warm spices, then topped with a garlic cilantro butter. Serve with fresh lemon and homemade pita chips for a fresh and flavorful meal in under 30 minutes!
This delicious red lentil soup is the perfect combination of fresh and hearty. You will love all of the flavors from the savory onion and garlic to the bright tomato, fresh herbs and warm and cozy spices.
Lentils are such a great addition to your diet! Not only are they delicious, but they are full of vitamins & minerals, inexpensive, and packed with fiber, protein, and a good dose of folic acid. Aside from red lentils, there are green lentils, French lentils and black lentils. Red lentils work great in soups and stews, and are commonly found in Indian curry dishes like daal. They take about 20 minutes to cook and break down quickly, turning deliciously thick and creamy.
Ingredients needed
The ingredients needed to make this red lentil soup recipe are simple, and ones that you might already have in your kitchen. If not, they’re easy to find and inexpensive. This is a budget-friendly meal that makes a large pot! Here’s everything you’ll need:
- Olive oil: To cook down the vegetables and herbs.
- Onion and garlic: Enhances the soup with major savory flavor.
- Tomato: Brightens the flavor and adds a bit of acidity to balance the other savory ingredients.
- Jalapeño pepper: For more heat use a serrano pepper.
- Tomato paste: Adds thickness and complex flavor to the soup.
- Spices: A mix of cumin powder, coriander powder, salt, curry powder, chili powder and black pepper gives this dish warm, bold flavor.
- Red lentils: This type of lentil breaks down quickly, and makes the soup nice and creamy.
- Water: The base of the soup.
- Herbs: Dill, cilantro and parsley add freshness and color.
- Butter: For cooking the cilantro and garlic. Use plant-based butter to keep this recipe vegan.
- Fried pita bites: Small squares of pita bread fried in oil is the perfect finishing touch.
How to make this recipe
This red lentil soup recipe comes together with very little effort. Once the veggies are chopped, get this cooking and you can have dinner on the table in less than 30 minutes! Here’s how to make it:
Sauté the vegetables: Heat 2 Tablespoons oil in a large pan and sauté the onions for 3-5 minutes or until almost golden. Add half the minced garlic and sauté for 30 seconds then add the minced tomatoes, jalapeno, tomato paste and spices. Sauté for 2-3 minutes then stir in the lentils and water. The mixture may seem watery but it will thicken as it cooks and rests. You may need to add more water later as needed.
Simmer and blend: Cover and cook down for 15 minutes or until lentils are cooked through. Using an immersion blender, half blend the mixture for a few seconds until half creamy. Alternatively, transfer half the mixture to a blender and blend for 30 seconds. Top with the chopped dill and half the minced cilantro.
Sauté garlic and cilantro: In a separate pan, sauté remaining minced garlic and cilantro in 2 Tablespoons olive oil and 1 Tablespoon butter, for 1-2 minutes or until the garlic begins to develop a golden color. Add the mixture to the lentil soup and stir to combine.
Make pita bread bites: Slice a pita bread into small squares and fry in hot oil for 1 minute or until golden brown. Remove onto a paper towel-lined plate.
Serve: Enjoy soup with lemon wedges and pita chips or fried pita bread bites.
Expert tips
Here are some helpful tips to make sure your lentil soup is wonderful every time you cook it up!
- Sort the lentils: Before cooking, quickly sift through the lentils to remove any small debris or pebbles. Wash/rinse the lentils thoroughly.
- Blending the soup: To make this soup nice and creamy, use an immersion blender, and half blend the mixture for a few seconds until half creamy. Alternatively, transfer half the mixture to a blender and blend for 30 seconds.
- Drizzle with lemon juice: All of the elements in this recipe are important, but I know some may be tempted to skip serving the soup with lemon wedges. A good squeeze of lemon juice really brightens the soup and balances the taste.
Frequently asked questions
Is red lentil soup good for you?
Yes, red lentils are a great source of fiber and plant-based protein. They are also high in vitamin B6, pantothenic acid, and thiamine. Cooked red lentils have 358 micrograms of vitamin B9, also known as folate. Eating just one cup of cooked red lentils each day provides 90% of the 400 micrograms of folate needed daily by adults.
Do you need to soak red lentils before using?
No, red lentils cook quickly, and other than giving them a quick rinse, they are ready to cook.
What is red lentil soup made of?
This particular red lentil soup is a tasty combination of sautéed vegetables with red lentils, fresh herbs, and warm spices. All of the wholesome ingredients come together for pure comfort in a bowl!
Variations
This red lentil soup is really versatile, and you can easily customize it to your flavor preferences. Here are some options to try:
- Add more vegetables: Feel free to add in some extra veggies. Sautéed mushrooms, zucchini, or carrots would all be delicious.
- More protein: This soup is already packed with plenty of protein thanks to the lentils. You could increase that even more by adding in cooked, ground turkey or chicken sausage as well.
- Make it spicy: If you’d like to kick up the heat, mix in a small amount of cayenne pepper or sprinkle in some red pepper flakes!
- Make it creamy: This soup has a naturally creamy texture from the cooked lentils but to add even more, top with a drizzle of heavy cream or coconut milk or even a spoonful of Greek yogurt.
Serving suggestions
It’s delicious and plenty filling on its own, but we love to pair this soup with something small on the side. Here are some ideas:
- Salad: A light, fresh green salad pairs wonderfully with almost any soup, including this one.
- Bread: Crusty bread, pita or naan bread is delicious dunked in the soup.
- Pita chips or crackers: Crunchy chips or crackers are always a great complement to soup!
- Fried pita bites: It’s an extra step but so worth it to serve this soup with crunchy bites of pita bread! Plus, they’re quick and easy to make.
Storage recommendations
Red lentil soup is delicious leftover! You can even make this ahead of time. It will taste better the next day when the flavors have had time to meld and intensify.
- In the refrigerator: Once completely cool, transfer soup to an airtight container and place it in the fridge for up to 5 days.
- To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top for expansion as the soup freezes. Then, label it with the date.
- To reheat: When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s warmed throughout.
More soup recipes
- Broccoli Cheddar Soup
- Creamy Taco Soup
- Cream of Mushroom Soup
- Creamy Lasagna Soup
- Roasted Tomato Basil Soup
- Roasted Butternut Squash Soup
- Easy Pumpkin Soup
Red Lentil Soup
Ingredients
- 4 tbsp olive oil, divided
- 1 small onion, finely chopped
- 6 cloves garlic, finely minced, divided
- 1 cup fresh tomato, minced
- 1 small jalapeno or serrano pepper, diced
- 2 Tablespoons tomato paste
- 1 1/2 teaspoons EACH cumin powder, coriander powder, salt
- ½ teaspoon EACH curry powder, chili powder, black pepper
- 1 cup red lentils
- 5 cups boiling water
- ¼ cup dill, finely minced
- ½ cup cilantro, finely minced
- 1 Tablespoon butter
For topping:
- Fresh lemon juice
- Pita chips or fried pita bites
- Fresh parsley
Instructions
- Heat 2 Tablespoons oil in a large pan and sauté the onions for 3-5 minutes or until almost golden. Add half the minced garlic and sauté for 30 seconds then add the minced tomatoes, jalapeno, tomato paste and spices. Sauté for 2-3 minutes then stir in the lentils and water. The mixture may seem watery but it will thicken as it cooks and rests. You may need to add more water later as needed.
- Cover and cook down for 15 minutes or until lentils are cooked through. Using an immersion blender, half blend the mixture for a few seconds until half creamy. Alternatively, transfer half the mixture to a blender and blend for 30 seconds. Top with the chopped dill and half the minced cilantro.
- In a separate pan, sauté remaining minced garlic and cilantro in 2 Tablespoons olive oil and 1 Tablespoon butter, for 1-2 minutes or until the garlic begins to develop a golden color. Add the mixture to the lentil soup and stir to combine.
- Serve in soup bowls with lemon wedges and pita chips or fried pita bread bites (see below).
- To make pita bread bites, slice a pita bread into small squares and fry in hot oil for 1 minute or until golden brown. Remove onto a paper towel-lined plate.
Equipment
Notes
- In the refrigerator: Once completely cool, transfer soup to an airtight container and place it in the fridge for up to 5 days.
- To freeze: Transfer cooled soup to a resealable freezer bag or airtight container, and freeze for up to 3 months. Be sure to leave some space at the top for expansion as the soup freezes. Then, label it with the date.
- To reheat: When you’re ready to enjoy, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s warmed throughout.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
