Can I use other types of lentils for red lentil soup?

Red lentils are ideal for their creamy texture. You can try substituting brown lentils, but you may need to cook them longer and they will have a slightly different flavor.

How do I store leftover red lentil soup?

The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months). Leftovers can become very thick, so you can add a little water or broth when reheating.

This Simple Red Lentil Soup Is Actually Life Changing

Name: Simple Red Lentil Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Soup
Ingredients: 3 large carrots, peeled and diced; 1 medium yellow onion, diced; 3 celery ribs, finely chopped; 6 garlic cloves, minced; 1/4 cup olive oil; 2 quarts vegetable broth; 1 pound split red lentils (not whole lentils; see Notes)*; 1 1/2 tablespoons smoked paprika; 1 1/2 teaspoon kosher salt; 2 tablespoons lemon juice; 1 1/2 teaspoons lemon zest; Fresh ground black pepper; Greek yogurt or sour cream (or cashew cream for vegan), for serving; Cilantro, for serving

Simple Red Lentil Soup

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4.6 from 16 reviews

This simple red lentil soup recipe cooks in just 25 minutes with aromatic vegetables, smoked paprika, and bright lemon zest. It’s a healthy, protein-packed vegan dinner the whole family will love.

Author: Sonja Overhiser
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: Soup
Diet: Vegan

Ingredients

Scale

3 large carrots, peeled and diced
1 medium yellow onion, diced
3 celery ribs, finely chopped
6 garlic cloves, minced
1/4 cup olive oil
2 quarts vegetable broth
1 pound split red lentils (not whole lentils; see Notes)*
1 1/2 tablespoons smoked paprika
1 1/2 teaspoon kosher salt
2 tablespoons lemon juice
1 1/2 teaspoons lemon zest
Fresh ground black pepper
Greek yogurt or sour cream (or cashew cream for vegan), for serving
Cilantro, for serving

Instructions

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots and celery, and sauté until the carrots are tender, about 5 to 7 minutes.
Stir in the garlic and sauté for 1 minute. Add the broth, water, red lentils, smoked paprika, kosher salt and fresh ground pepper.
Bring to a low simmer, then cover halfway and gently simmer until the lentils are just soft but before they start to break apart, about 7 to 10 minutes. Watch closely and taste to assess doneness. The finished soup should be brothy with the lentils just soft; cooking past this point yields a very thick stew which is just as delicious but less soup-like. (If you’d like, you can add handfuls of greens in the last few minutes, like chopped spinach or kale).
Stir in the lemon juice and zest. Taste and add additional salt to taste, and a few grinds black pepper. The soup lasts up to 1 week refrigerated (you can also freeze for up to 3 months). Leftovers can become very thick, so you can add a little water or broth when reheating.

Notes

*Most of what you’ll find in stores are split red lentils, even if it doesn’t specify split on the package. Avoid buying whole red lentils.

Creamy variation: Stir in 1/2 cup coconut milk.

Curry variation: Add the coconut milk and 2 to 3 tablespoons Thai red curry paste, to taste (I like the Thai Kitchen brand).

Find it online: https://www.acouplecooks.com/red-lentil-soup/