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A steaming bowl of vibrant orange Healthy lentil soup garnished with fresh herbs, served on a rustic wooden table.

Hearty & Healthy Red Lentil Soup

A wonderfully warming and highly nutritious red lentil soup, brimming with wholesome vegetables and fragrant spices. This recipe offers a satisfying, fiber-rich meal perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: Mediterranean, Vegetarian
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive Oil
  • 1 Yellow Onion medium, chopped
  • 2 Carrots medium, peeled and diced
  • 2 Celery Stalks diced
  • 3 cloves Garlic minced
  • 1 tbsp Fresh Ginger grated (optional, but recommended)
  • 1.5 cups Dried Red Lentils rinsed well
  • 1 28-oz can Diced Tomatoes undrained
  • 6 cups Vegetable Broth low sodium
  • 1 Bay Leaf
  • 1.5 tsp Ground Cumin
  • 1 tsp Ground Coriander
  • 1/2 tsp Ground Turmeric
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Salt or to taste
  • 1/4 tsp Black Pepper or to taste
  • 2 tbsp Fresh Lemon Juice from about 1/2 lemon
  • 1/4 cup Fresh Parsley or Cilantro chopped, for garnish

Equipment

  • Large Pot or Dutch Oven
  • Cutting Board
  • Chef's Knife
  • Measuring Cups
  • Measuring Spoons
  • Ladle

Method
 

Sauté Aromatics
  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chopped onion, carrots, and celery. Sauté for 5-7 minutes, until vegetables begin to soften.
  2. Add minced garlic and grated ginger (if using) to the pot. Cook for another 1-2 minutes until fragrant, being careful not to burn the garlic.
Add Spices and Lentils
  1. Stir in the ground cumin, coriander, turmeric, and smoked paprika. Cook for 1 minute, stirring constantly, to toast the spices and release their aroma.
  2. Add the rinsed red lentils, diced tomatoes (with their juice), vegetable broth, and bay leaf to the pot. Stir everything together.
Simmer and Season
  1. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender and the soup has thickened to your desired consistency. Stir occasionally to prevent sticking.
  2. Remove and discard the bay leaf. Stir in the salt and black pepper. Taste and adjust seasonings as needed.
  3. Stir in the fresh lemon juice just before serving. This brightens the flavors significantly.
Serve
  1. Ladle the hot soup into bowls and garnish with fresh chopped parsley or cilantro. Serve immediately.

Notes

Storage: Leftover lentil soup can be stored in an airtight container in the refrigerator for up to 4-5 days, or frozen for up to 3 months. Thaw overnight in the fridge and reheat gently on the stovetop or in the microwave.
Variations: For extra greens, stir in a couple of handfuls of fresh spinach or kale during the last 5 minutes of cooking until wilted.