Red Lentil Soup

5 from 2 votes
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Jill Mills Posted:
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Sauteed veggies and Aleppo pepper flakes add rich and smokey flavor to this Red Lentil Soup recipe. Ready in 45 minutes, this creamy soup is a great vegetarian option for busy weeknights!

Overhead view of a bowl of creamy lentil soup

We are right in the middle of soup season and I couldn’t be happier. I LOVE making soup, whether it’s a classic potato soup or something new. I’m always trying out new soup recipes and this red lentil soup is one of my favorites. It’s one of the few lentil recipes I’ve perfected and oh my, it’s so good! Remind me to start cooking with lentils more because they’re so easy and versatile to work with!

Featured Comment
This soup is wonderful for a cold day. Great substitute for vegan using coconut milk.
– Deb Ritchey
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Why This Is The Best Red Lentil Soup Recipe

There are lots of good lentil recipes out there but I am definitely convinced this is one of the best. Here are a few reasons why.

  • Ready in 45 minutes. Red lentils cook quickly so this soup comes together in well under an hour. A lot of the flavor comes from the sauteed veggies so there’s no need to simmer it for hours either.
  • SO much flavor. Lentils themselves don’t have a big flavor profile but this soup definitely does. The veggies are sauteed first, which adds depth to the flavor, and there’s a generous amount of Aleppo pepper flakes added for a smokey flavor. So, so good!
  • Tastes better the next day. I love making this creamy red lentil soup at the beginning of the week and enjoying the leftovers for lunch throughout the week. Sometimes I’ll even make a batch with plans to enjoy it later. It’s definitely a soup where the flavors get better with time!
  • Great vegetarian (or vegan) option. If you’re trying out Meatless Monday or having some vegetarian friends over, this soup is a great option. Just use vegetable broth instead of chicken broth to keep it vegetarian and swap the heavy cream for coconut cream to make it vegan. So easy!
Overhead view of ingredients needed to make red lentil soup

What You’ll Need

In addition to lentils, you’ll need a few veggies, broth, and a handful of other ingredients to make this soup. You can find the exact measurements of each ingredient in the recipe card below.

  • Olive oil – For sauteing the veggies.
  • Veggies – Carrots, onion, and red bell pepper add flavor, color, and substance to this creamy lentil soup.
  • Salt
  • Garlic – For additional flavor.
  • Tomato paste – Adds rich umami flavor to the broth.
  • Aleppo pepper flakes – Aleppo pepper is a traditional Turkish spice and lends a wonderful smokey citrus flavor to the soup. It is less spicy than regular red pepper flakes and gives the soup its bright color. I like this brand.
  • Red lentils – Red lentils cook quickly and have a creamy texture, which makes them perfect for soup.
  • Broth – Use vegetable broth to keep this soup vegetarian (or vegan) or chicken broth if that’s what you have on hand.
  • Heavy cream – If you are opting for a vegan red lentil soup, coconut cream can also be used.
  • Lemon juice – Fresh lemon juice is key. It brightens up the soup by adding a bit of acidity.

How To Make Red Lentil Soup

This lentil soup is surprisingly quick and easy to make! Scroll down to the recipe card below for the printable version of the instructions.

Sauteed veggies and Aleppo pepper in a pot
Red lentils cooking in broth
An immersion blender in a pot of lentil soup
  • Cook the veggies. Cook the veggies in oil over medium-high heat. Season with 1/2 teaspoon of salt. Cook until softened and browned, about 10 to 12 minutes, stirring frequently.
  • Add the aromatics. Stir in the garlic, tomato paste, and Aleppo pepper flakes. Cook for a minute.
  • Simmer. Stir in the red lentils, broth, and water. Bring to a boil then cover and reduce to low. Simmer for 20 to 25 minutes, stirring occasionally. The lentils should be very soft and the carrots easily smashed against the pot.
  • Blend. Use an immersion blender to puree the soup to your desired consistency.
  • Add the cream. Stir in the cream and lemon juice. Taste test and add more salt if needed.
  • Enjoy. Ladle into bowls, add your desired garnishes, and enjoy!
Overhead view of a pot of red lentil soup garnished with lemon slices

Tips & Variations

Here are a few things I’ve learned while making this red lentil soup recipe.

  • Don’t try to rush sautéing the vegetables. Most of the flavor in the soup comes from the caramelization of the sugars in the vegetables, so if you don’t let them cook long enough the soup won’t have a deep, rich flavor.
  • Aleppo pepper substitutes. If Aleppo pepper is unavailable, substitute with a pinch of regular red pepper flakes (do not use an entire teaspoon, the soup will be too spicy). Alternatively, regular paprika can be used to flavor the soup without adding spice.
  • What if I don’t have an immersion blender? You can also puree the soup in a blender. Just transfer half of the soup mixture to a blender and puree until smooth. Return the puree to the soup pot and stir well to combine.
  • Add more salt if needed. Depending on the salt content of your broth, you may need to add an extra 1/2 teaspoon of salt at the end of cooking in step number five. Definitely taste test it first as some brands of chicken broth can be quite salty on their own!
A bowl of red lentil soup garnished with heavy cream and spices

Serving Suggestions

I like to add some garnishes to the bowls before serving this soup. Additional cream, lemon slices, cilantro, Aleppo pepper flakes, and freshly cracked black pepper are all good options.

For a heartier meal, I like to serve this soup with a scoop of basmati rice in the bowl. It soaks up the broth so nicely and makes it a bit more filling. Another option is to serve with a side of crusty bread. You just want something to make sure you get every last drop of the tasty broth in the bowl!

Two hands holding a bowl of red lentil soup

How To Store & Reheat Leftovers

  • Fridge. Store leftover red lentil soup in an airtight container in the fridge. It tastes even better the next day! Leftovers will last for up to 4 days.
  • Freezer. To freeze the soup, allow it to cool completely then transfer to a freezer-safe container. Freeze for up to 3 months. Thaw in the fridge. Reheat gently on the stovetop, stirring frequently.
  • Reheat. Reheat leftovers on the stovetop, stirring frequently. This soup will thicken as it cools. When reheating leftovers, you may wish to add a little extra water or cream to loosen it up.

More Soup Recipes To Try

5 from 2 votes

Red Lentil Soup

Sauteed veggies and Aleppo pepper flakes add rich and smokey flavor to this Red Lentil Soup recipe. Ready in 45 minutes, this creamy soup is a great vegetarian option for busy weeknights!
Servings: 8 people
Prep: 10 minutes
Cook: 35 minutes
Total: 45 minutes
Print Rate

Ingredients
  

  • 2 tablespoons extra virgin olive oil
  • 1 1/2 cups finely chopped carrots about 2 large carrots
  • 2 cups finely chopped yellow onion about 1 large onion
  • 1 cup finely chopped red bell pepper about 1 medium pepper
  • 1 teaspoon salt divided
  • 2 cloves garlic minced
  • 1 tablespoon tomato paste
  • 1 teaspoon Aleppo pepper flakes
  • 1 1/4 cup red lentils
  • 1 quart chicken or vegetable broth
  • 1/4 cup heavy cream or coconut cream
  • Juice of one lemon
  • Optional garnishes: additional cream lemon slices, cilantro, aleppo pepper flakes, black pepper

Instructions

  • Set a 6-quart Dutch oven or other heavy-bottomed pot over medium-high heat. Add the olive oil followed by the carrots, onion, and bell pepper. Season the vegetables with 1/2 teaspoon of salt and stir well. Continue to cook, stirring frequently, until the vegetables are softened and browned, about 10 to 12 minutes.
  • Add the garlic, tomato paste, and Aleppo pepper flakes and cook for one minute.
  • Stir in the red lentils, quart of broth, and 1 cup of water. Allow the mixture to reach a boil, then cover the pot and reduce the heat to low. Simmer, stirring occasionally, for 20 to 25 minutes, until the lentils are very soft and the carrot can be easily smashed against the side of the pot.
  • Use an immersion blender to puree the soup to your desired consistency.**
  • Stir in the cream and the lemon juice. Taste and add salt as needed.
  • Serve with crusty bread and desired toppings.

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Nutrition

Calories: 197kcal | Carbohydrates: 26g | Protein: 9g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 11mg | Sodium: 772mg | Potassium: 500mg | Fiber: 11g | Sugar: 5g | Vitamin A: 4821IU | Vitamin C: 30mg | Calcium: 47mg | Iron: 3mg

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