Dinner

Red Lentil Soup Recipe

ByMariam Harutyunyan March 28, 2026March 28, 2026

Introduction

This comforting red lentil soup is hearty, flavorful, and easy to make. With warming spices and fresh cilantro, it’s perfect for a cozy lunch or dinner. Plus, it comes together quickly and can be customized to your taste.

The image shows two bowls of orange lentil soup with a slightly thick and creamy texture, each topped with fresh green cilantro leaves scattered on the surface. One bowl contains a silver spoon resting inside. Next to the bowls, there is a white pot filled with more soup and a wooden spoon dipped in it. Nearby on a white plate, there are a few lemon wedges and cilantro sprigs. The entire scene is placed on a white marbled surface with two clear glasses of water visible to the right. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons olive oil, plus more for drizzling
1 large onion, chopped

2 garlic cloves, minced
1 tablespoon tomato paste

1 teaspoon ground cumin
Salt and black pepper

Pinch of chili powder or ground cayenne, plus more to taste
1 quart chicken or vegetable broth
1 cup red lentils

1 large carrot, peeled and diced
Juice of ½ lemon, more to taste
3 tablespoons chopped fresh cilantro

Instructions

Step 1: In a large pot, heat 3 tablespoons olive oil over high heat until hot and shimmering. Add the chopped onion and minced garlic, then sauté until golden, about 4 minutes.
Step 2: Stir in the tomato paste, ground cumin, ¼ teaspoon each of salt and black pepper, and the chili powder. Sauté for 2 minutes longer to develop the flavors.
Step 3: Add the chicken or vegetable broth, 2 cups of water, red lentils, and diced carrot to the pot. Bring to a simmer, then partly cover the pot and reduce heat to medium-low. Let it simmer until the lentils are soft, about 30 minutes. Taste and adjust salt if needed.

Step 4: Using an immersion blender, regular blender, or food processor, purée half of the soup and return it to the pot. The soup should remain somewhat chunky.
Step 5: Reheat the soup if necessary, then stir in the lemon juice and chopped fresh cilantro. Serve drizzled with a little olive oil and a light dusting of chili powder, if desired.

Tips & Variations

For a vegan version, use vegetable broth instead of chicken broth.

Add a diced potato or sweet potato for extra creaminess and texture.
Adjust the chili powder to your heat preference, or omit for a milder soup.
Garnish with a dollop of yogurt or a sprinkle of toasted nuts for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well; thaw overnight in the fridge before reheating.

How to Serve

The image shows two white bowls filled with thick orange soup, garnished with fresh green cilantro leaves floating on the surface. Next to them is a white pot containing more of the soup, with a wooden spoon resting inside, partially covered in soup. To the right, there is a white plate with several lemon wedges and extra cilantro leaves, placed on a white marbled surface. Two clear glasses of water are visible, slightly out of focus, adding to the fresh and simple setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of lentils for this soup?

Red lentils work best because they cook quickly and break down nicely, creating a creamy texture. Other lentils like green or brown will take longer to cook and keep a firmer texture.

How spicy is this soup?

The chili powder or cayenne adds a mild heat that can be adjusted to your liking. Feel free to increase the amount for more spice or omit it altogether for a gentle flavor.