Red Lentil Soup: A Silky Soup in 35 Minutes
A silky soup of red lentils, vegetables and warm spices. Meat-free, filling and very quick.
Red lentil soup is the answer when you are short of time but want something hot and filling. It takes 35 minutes, uses everyday ingredients and, despite having no meat, is genuinely satisfying.
Why red lentils?
Red lentils are sold hulled, so they cook much faster than green or brown ones and break down completely. There is no need to soak them. As they cook they turn golden and give the soup a velvety texture.
Good for you
- Lentils are an affordable source of plant protein.
- The fibre keeps you full for longer.
- A squeeze of lemon helps your body absorb the iron.
Nutrition
Per serving (≈ 350 g). Approximate values.
How to make it
5 steps · start a timer right inside a step
Prep the ingredients
Rinse the lentils until the water runs clear. Finely dice the onion and carrot and crush the garlic.
Soften the vegetables
Heat the oil in a pan and cook the onion and carrot for five minutes until soft. Add the garlic, cumin, paprika and tomato paste and stir for 1–2 minutes more.
Cook the lentils
Add the lentils and water and bring to the boil. Lower the heat and simmer for 18–20 minutes until the lentils have completely broken down. Season with salt.
Blend
Blend the soup with a stick blender until smooth. If it is too thick, add a little boiling water.
Serve with lemon
Ladle into bowls, squeeze over some lemon juice, drizzle with paprika oil and scatter with herbs.
Cook’s tips
- 1Add a potato for an even thicker, silkier soup.
- 2Stir in coconut milk for a fragrant variation.
- 3Toast the spices in a dry pan for 30 seconds to boost their aroma.
- 4Sauté the tomato paste for 2 minutes until it turns a deep brick red to remove the raw metallic taste and deepen the base flavor.
Serving & storage: Top each bowl with a drizzle of chili oil and serve with warm pita or crusty sourdough. This soup keeps for 4 days in the refrigerator and can be frozen for up to 3 months. When reheating, whisk in a small amount of water or stock to restore the original consistency as the lentils absorb liquid over time.
What to serve with it
Serve with crusty bread or croutons. For a Middle Eastern finish, sprinkle with dried mint and a pinch of chilli flakes.
Storing
It keeps for three days in the fridge and up to two months in the freezer. Add water when reheating.
The takeaway
Red lentil soup is quick, cheap and good for you. Do not skip the lemon juice; it is what makes the flavour sing.
