Red Lentil Soup

5 from 8 votes

This hearty soup is made with simple ingredients like onions, garlic, carrots, and celery. Then flavored with cumin, lemon and cilantro for a delicious warming soup.

Course Soup

Cuisine American

Keyword red lentil soup, red lentil soup recipe, red lentils

Prep Time 10

Cook Time 30

Total Time 40

Servings

Calories 502

Author Erren Hart

Ingredients

3 tbsp olive oil
1 large onion
2 carrots peeled
3 celery stalks
4 garlic cloves minced
1 tablespoon tomato paste
2 tsp ground cumin
6 cups vegetable stock or chicken stock for a non vegitarian option
1 ½ cups red lentils
2 tablespoons fresh lemon juice
4 tablespoons fresh cilantro chopped
salt and pepper to taste

US Customary - Metric

Instructions

Dice the carrots, onion, and celery by hand or in a food processor and pulse until roughly chopped.
In a large pot, heat oil to medium high. Add the diced vegetables and saute until softened (about 5 minutes), stirring occasionally. Add garlic and saute another minute.
Add tomato paste, cuminand cook until fragrant (about 2 minutes). Stir in the lentils and stock.
Bring to a boil. Lower the heat to simmer partially covered for 30 minutes or until lentils are cooked and the vegetables are tender.
Add the lemon juice, and cilantro. Taste and season as needed before serving.

Notes

Using a food processor to chop the vegetables helps to make this a quick cook soup as they will soften much faster.
Both salt and lemon juice can stop lentils from softening so it’s best to wait until the end to add them.

Nutrition