I first saw this recipe for red lentil soup in a “Cook’s Illustrated” magazine a couple of years ago and I was intrigued by the combination of spices. I love the simplicity of vegetarian soups and this one sounded especially soul warming, so I recently gave it a try. I liked it so much that I wanted to share it with you. It is a truly comforting soup for the fall!
Unlike the green and black varieties, red lentils cook much faster because their husks are removed and the lentils are split. This makes them ready to eat in just 20 minutes. Using red lentils instead of the other varieties also makes this soup convenient for a healthy, vegetarian, weeknight meal (which happens to be dairy free, full of fiber and high in protein too!).
In this recipe, the mild flavor of the lentils is balanced by a mixture of warm spices, like coriander, cumin, turmeric and ginger that are sautéed in olive oil until they become fragrant. A little squeeze of lemon at the end of the cooking time brightens the soup and a swirl of paprika-flavored olive oil is a nice finishing touch when added right before serving. Top it all off with some fresh cilantro and accompany this soup with some good crusty bread and your next comforting meal is served!
- 8 oz. red lentils, rinsed thoroughly
- 2 TBSP. extra virgin olive oil
- 1 medium onion, chopped
- 2 medium garlic cloves, minced
- ½ tsp. sea salt
- ½ tsp. freshly ground pepper
- ½ tsp. ground cumin
- ½ tsp. freshly ground coriander
- ½ tsp. turmeric
- ½ tsp. ground ginger
- 2 TBSP. tomato paste
- 2 cups chicken or vegetable broth
- 2 cups water (warm)
- 2 TBSP. fresh lemon juice
- 1 tsp. lemon zest
- 2 TBSP. extra virgin olive oil
- 1 tsp. paprika
- 2-3 TBSP. fresh cilantro, minced
- Pick over the lentils, place them in a colander and rinse several times, until the water runs clear.
- Place a medium pot over medium heat. Add the 2 tablespoons of olive oil and, once hot, add the onion and sauté for about four minutes until softened. Next, season with the salt and add the minced garlic. Cook for a minute more and then add the spices. Stirring frequently cook for two minutes more, or, until the onions and garlic are well caramelized and the spices become fragrant.
- To the pot add the tomato paste and cook briefly until the paste caramelizes as well (the tomato paste will help thicken the soup). Stir in the broth (chicken or vegetable) and the water. Next, add the rinsed lentils. Bring the pot to a simmer and cook for 15-20 minutes, or, until the lentils are completely soft and broken down. (Red lentils cook faster than other varieties)
- Remove from the heat and stir in the lemon juice and zest. Taste and adjust the seasoning--add more salt or spices if necessary (I usually do).
- When ready to serve, heat 2 TBSP. of olive oil in a small skillet and stir in the paprika. Remove from the heat.
- Ladle the soup into four warm bowls, drizzle each portion with the seasoned olive oil, sprinkle with the fresh cilantro, and serve.
Check out also my roundup of other popular Mediterranean Soups on the blog!
THANK YOU FOR READING, FOLLOWING ALONG AND SUBSCRIBING!
If you are not already following my blog, please subscribe to Marilena’s Kitchen to have every new post delivered straight to your e-mail box!
I love hearing from you, please leave me a comment below!
I just LOVE your recipes. Thank you so much for your passion for good food, and for sharing.
Thank you so much Eleni for your kind words. I really appreciate it!
Definitely heart warming! Lentils is one of my favorite soups as they are simple to cook and very nutritious but I have never tried the red variety before. I trust they are very tasty but are they equally rich in iron too?
Red lentils are milder and sweeter than regular lentils and used in Indian and Middle Eastern dishes. They are iron rich for sure, but they have just a bit less fiber because the husks are removed. I hope you give them a try my dear friend! ?
Marilena,
I made this soup for dinner a couple of days ago when it was freezing cold, and we loved it! The lentils are so comforting, and the warm spices are ideal, especially at this time of year. The recipe is perfect just as written; but I liked the spice combination so much that I upped the quantities a bit and added some smoked Spanish paprika. I had this for lunch several days in succession, and it just keeps getting better. Another winner! Thank you!!
– Ratatouille
Awww, thank you so much for your kind words! Love this simple soup and I often double the quantity to enjoy again later in the week! So happy to know you are tying my recipes! ?
I saw this recipe on another site, but it ended up getting blocked by a paywall. This was amazing soup and a new winter favorite for our whole family.
Thank you for your note, Sarah. This soup is a real winner and my whole family loves it too!