As evenings turn cool, a pot of red lentil soup is one of the most comforting and economical meals you can make. Red lentils need no soaking, cook in about 20 minutes and break down into a naturally creamy texture without any cream. They also bring plant protein and fiber, which makes this soup filling.
Tips for the best soup
- Add the salt after the lentils soften if you prefer a very tender texture, though salting early is fine for red lentils.
- Lemon at the end brightens the flavor; do not boil it for long.
- The soup thickens as it rests. Thin it with hot water when reheating.
- Store in the fridge for up to 4 days or freeze for up to 3 months.
- Serve with warm flatbread or a spoon of plain yogurt for extra protein.
Who should be careful
Lentils are high in fiber and can cause gas if you are not used to them; increase portions gradually. People on potassium- or purine-restricted diets, or with kidney conditions, should ask their doctor or dietitian before eating legumes often.
Recipe
Red Lentil Soup with Lemon: Cozy, Creamy and Ready in 35 Minutes
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Calories
- 245
Ingredients
Method
Warm the olive oil over medium heat; cook the onion and carrots for 6 to 7 minutes until softened.
Add garlic, cumin, turmeric and tomato paste; stir for 1 minute.
Add lentils, water or broth and salt. Boil, then simmer partly covered for 20 minutes until completely soft.
Blend fully or partly with an immersion blender, adding hot water if too thick.
Stir in lemon juice, adjust seasoning and serve hot with herbs and olive oil.
Tips
- Lemon at the end brightens the flavor.
- The soup thickens as it rests; thin with hot water when reheating.
- Keeps 4 days in the fridge or 3 months in the freezer.
Nutrition per serving
- Calories
- 245
- Protein
- 13 g
- Carbs
- 34 g
- Fat
- 6 g
- Fiber
- 8 g
Estimated values, for information only.
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