Red Lentil Soup

Red Lentil Soup
  • PREP TIME
    20 mins
  • COOK TIME
    30 mins
  • TOTAL TIME
    50 mins
  • SERVING
    8 People
  • VIEWS
    913

Embark on a culinary journey with this vibrant Red Lentil Soup, a symphony of flavors reminiscent of Lebanese traditions. Fragrant cumin, a whisper of cayenne, and a tangy burst of lemon create a nourishing and comforting embrace, perfect for warming the soul on chilly evenings.

Ingridients

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Nutrition

  • Carbohydrate
    39 g
  • Cholesterol
    1 mg
  • Fiber
    9 g
  • Protein
    17 g
  • Saturated Fat
    1 g
  • Sodium
    524 mg
  • Sugar
    3 g
  • Fat
    7 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Prepare your ingredients: Gather all the necessary ingredients and have them prepped and measured. (5 minutes)

Image Step 02
02 Step

Recipe View Simmer the base: In a large saucepan or Dutch oven, combine the chicken stock and rinsed red lentils. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer for 20 minutes, or until the lentils are beginning to soften.

Image Step 03
03 Step

Recipe View Sauté aromatics: While the lentils are simmering, heat the olive oil in a skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes.

Image Step 04
04 Step

Recipe View Combine and spice: Stir the sautéed onion and garlic mixture into the simmering lentils. Add the ground cumin and cayenne pepper, stirring well to combine. Continue to simmer for another 10 minutes, or until the lentils are fully tender and the soup has thickened slightly.

Image Step 05
05 Step

Recipe View Blend to perfection: Carefully transfer the soup to a standing blender (in batches, if necessary) or use an immersion blender to puree the soup until smooth and creamy. (5 minutes)

Image Step 06
06 Step

Recipe View Finish and serve: Return the pureed soup to the saucepan. Stir in the fresh lemon juice and chopped cilantro. Taste and adjust seasoning as needed, adding more salt, pepper, or lemon juice to your preference. Ladle into bowls and garnish with extra cilantro, a drizzle of olive oil, or a dollop of yogurt, if desired. (5 minutes)

For a richer flavor, consider using homemade chicken stock.
Adjust the amount of cayenne pepper to your spice preference. A pinch goes a long way!
If you don't have fresh cilantro, you can use fresh parsley as a substitute.
This soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers.

Assunta Hermiston

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 304 Ratings)
Total Reviews: (8)
  • Meaghan Will

    Doubled the recipe for meal prep, and it was even better the next day!

  • Mckenzie Skiles

    I pureed half of the soup and left the other half chunky for a nice texture contrast.

  • Stanton Roberts

    The cumin and cayenne are a fantastic combination. I'll definitely be making this again!

  • Chandler Kris

    I've made this recipe several times and it's always a hit. My kids even love it!

  • Rosemary Upton

    I found the cayenne pepper to be a bit too spicy for my taste, so I reduced the amount and it was perfect.

  • Luis Greenholt

    This soup is so easy to make and incredibly flavorful! I added a pinch of turmeric for extra color and health benefits.

  • Raleigh Mayer

    This soup is a lifesaver on busy weeknights. It's quick, healthy, and satisfying.

  • Jakayla Ankunding

    The lemon juice really brightens up the soup. I used vegetable broth to make it vegan, and it was still delicious.

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