Name: Red Lentil Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 2 tablespoons extra virgin olive oil; 1 medium yellow onion, diced; 1 medium red bell pepper, seeded and diced; 1 medium yellow or orange bell pepper, seeded and diced; 1 heaping cup of diced carrots; 3-4 garlic cloves, finely minced or pressed; 2 teaspoons dried oregano; 1 teaspoon ground cumin; 1 teaspoon paprika (sweet or smoked); ½ teaspoon kosher salt, or more to taste; 1/8 teaspoon freshly ground black pepper; ½ teaspoon dried rosemary (or thyme); ¼ teaspoon red pepper flakes (optional); 1 tablespoon tomato paste; 1 bay leaf; 1 cup red lentils, rinsed thoroughly; 4 cups vegetable broth; 1 cup water; 1 teaspoon fresh lemon zest; 2 tablespoons fresh lemon juice; ¼ cup fresh chopped parsley; Sliced green onions, for garnish; Crumbled feta cheese, for garnish

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This red lentil soup is a quick and easy one-pot meal to make with simple ingredients like onion, bell peppers, carrots, and bright lemon. It’s a cozy vegetarian lunch or dinner that’s perfect for chilly days.

Red lentils are my favorite because they cook quickly without needing pre-soaking. This makes it a great option for soups or stews.

They’re also packed with plant-based protein, fiber, and essential micronutrients like iron and folate.

This is one of my favorite soups to make during the fall because it uses basic pantry ingredients and comes together in under an hour. Both my husband and picky toddler love this soup, which is great because it’s full of vegetables and bright lemon flavor.

I don’t usually puree this soup, because the lentils break down easily and make it the perfect balance of chunky and smooth. You could puree some (or all) of the soup if that’s what you prefer.

I created this red lentil soup out of necessity. It was dinner time and I didn’t have any celery, canned tomatoes, or canned coconut milk, which you find in most red lentil soups. Instead I had a couple of bell peppers, a large carrot, and fresh parsley from my garden.

Cooking the veggies until they were softened and adding the right spices really helped take this simple red lentil soup to another level. I hope you will try this soup and enjoy it too!

Table of Contents

Red lentil soup ingredients

Extra virgin olive oil: This adds richness to the soup.

Yellow onion: This adds a good flavor base to the soup.

Bell pepper: I use red and yellow bell pepper. You can use whatever color you prefer.

Carrots: This adds good texture and a little sweetness to the soup.

Garlic: Fresh garlic adds good flavor to the soup.

Spices: I use a mix of Mediterranean-inspired spices, including dried oregano, cumin, paprika, dried rosemary or thyme, red pepper flakes, a bay leaf, salt, and black pepper.

You can use sweet or smoked paprika, depending on your taste preference.

Tomato paste: This adds a deep umami flavor and sweetness to the soup.

Red lentils: Unlike green or brown lentils, red lentils are hulled, so they cook quickly in the soup and break down into a creamy texture.

Always rinse red lentils before cooking. This removes the dusty and starchy residue, which causes excess foaming during boiling.

Vegetable broth: I use Better Than Boullion Seasoned Vegetable Base for this soup. You can use homemade or store-bought broth.

Water: This is added to thin the soup to your desired consistency.

Fresh lemon juice and zest: Fresh lemon zest and juice help brighten the soup and cut through the earthy taste of the red lentils.

Fresh parsley: This adds fresh flavor and a nice pop of color to the soup.

Toppings: I like to top this soup with a drizzle of extra virgin olive oil, crumbled feta, and sliced green onions. You could even add a dollop of Greek yogurt if you wish.

How to make red lentil soup

In a large pot or Dutch oven, add the olive oil over medium high heat. Add the onion, bell pepper, and carrots. Cook, stirring often, until the veggies have softened, about 8 to 10 minutes.

Add the garlic, oregano, cumin, paprika, salt, freshly ground black pepper, and rosemary. Cook for 1 minute. Add the tomato paste and cook for 1 to 2 minutes, stirring often.

Add the red lentils, vegetable broth, water, and bay leaf. Bring the soup to a boil, then reduce the heat to low and let simmer for 20 minutes, or until the lentils are tender. Discard the bay leaf. (Red lentils will break down into a soft and creamy texture).

Optional Step: If you want a creamier soup, blend the soup with an immersion blender directly in the pot, or transfer the soup in batches to a traditional blender. Blend to your desired consistently. I don’t usually blend the soup.

Add the lemon zest, lemon juice, and chopped parsley. Taste and adjust the seasoning if needed.

Serve each bowl garnished with sliced green onions, crumbled feta cheese, or a dollop of Greek yogurt.

What to serve with red lentil soup

Red lentil soup pairs well with crusty bread for dipping or a fresh salad. Below are some more ideas:

Bread: Crusty bread, toasted sourdough bread, garlic bread, pita bread, pita chips, or a French baguette.

Grains: Serve this soup over a bed of rice, quinoa, or couscous to make it a hearty meal.

Fresh salad: Garden salad, Arugula tomato salad, Lemon arugula salad, Arugula pear salad, or a simple green salad.

Storage and Reheating Suggestions

Leftovers will keep in an airtight container in the fridge for up to 3 days. Let cool completely before storing.

You can also freeze this soup in a freezer-safe bag or container for up to 3 months.

The lentils will continue to absorb the broth and thicken as it sits in the fridge. You may need to thin it out with some water or vegetable broth when reheating it on the stovetop.

More vegetarian soup recipes to try:

If you enjoyed this red lentil soup, try one of these delicious soup recipes next:

Please let me know how you like this red lentil soup recipe in the comments below! Your feedback and review encourages me to keep creating new and yummy recipes. I hope you love this lentil soup as much as I do.