Red Lentil Soup

Updated Nov 17, 2025

A comforting, spiced classic inspired by traditional Indian daal, this red lentil soup balances earthy lentils with aromatic vegetables and warm spices, delivering a hearty, soul-satisfying bowl. Adaptable to dietary preferences and customizable to taste, it has garnered 3,597 community comments, reflecting its versatility and popularity.

Recipe Overview

• Total Time: 45 minutes

• Servings: Not specified (adjust ingredients for 4–6 servings)

Ingredients

Aromatics

• 3 tablespoons olive oil (plus extra for drizzling)

• 1 large onion, finely chopped

• 2 garlic cloves, minced

Spices & Base

• 1 tablespoon tomato paste

• 1 teaspoon ground cumin

• ¼ teaspoon salt (adjust to taste)

• ¼ teaspoon black pepper (adjust to taste)

• Pinch of chili powder or ground cayenne (more to taste)

Liquid Base

• 1 quart (32 oz) chicken or vegetable broth

Lentils

• 1 cup red lentils (rinsed to remove excess starch)

Vegetables

• 1 large carrot, peeled and diced

Fresh Accents

• Juice of ½ lemon (more to taste)

• 3 tablespoons chopped fresh cilantro

Preparation Instructions

Step 1: Sauté Aromatics

Heat olive oil in a large pot over high heat until shimmering. Add onion and garlic; sauté until onion turns translucent and garlic becomes fragrant, about 4 minutes.

Step 2: Toast Spices

Stir in tomato paste, cumin, salt, black pepper, and chili powder. Sauté for 2 minutes to toast spices and meld flavors, ensuring tomato paste coats onions evenly.

Step 3: Simmer Base

Add broth, 2 cups water, red lentils, and diced carrot. Bring to a gentle simmer (not boiling), then partially cover the pot and reduce heat to medium-low. Simmer until lentils are tender (they will break down slightly), about 30 minutes. Taste and adjust salt as needed.

Step 4: Partial Puree for Texture

Using an immersion blender (directly in the pot) or a regular blender (transferring half the soup to a container), purée half the soup in short bursts until smooth, then return to the pot. The result should be slightly chunky (avoid over-blending for rustic texture).

Step 5: Finish & Serve

Reheat gently if needed. Stir in lemon juice and fresh cilantro. Drizzle with extra olive oil and a light dusting of chili powder for depth, if desired.

Community Comments & Tips

Seasoning & Flavor Enhancements

• "This is daal, minus key Indian seasonings. Enhance with ginger-garlic paste, fresh chopped tomatoes (no paste), and spices like turmeric, coriander powder, or a pinch of cinnamon (for warmth)."

• "Add ½ teaspoon turmeric for color and earthiness; adjust salt to taste early (lentils absorb flavor over time)."

Substitutions & Adaptations

• "For a richer, tomato-forward twist: replace ½ cup water with 14-oz can diced tomatoes + extra broth. Add 3 carrots (or 1–2 small diced potatoes) for body."

• "Vegan-friendly: swap chicken broth for vegetable broth. Add a can of coconut milk (instead of water) for creaminess, plus fresh spinach at the end."

• "Non-vegan: use chicken stock; stir in a handful of chopped kale or spinach for greens."

Texture & Consistency

• "Avoid transferring soup: blend in short pulses directly in the pot for a slightly rough, uneven consistency."

• "Too much liquid? Reduce water to 1 cup, or add 1 small diced potato (cubed) to thicken."

Kitchen Shortcuts

• "Skip blending for a rustic texture; stir in spinach at the end and top with grated Parmesan or fresh coriander."

• "Pair with a tangy chutney: mix plain yogurt, green chilies, and cilantro."

Chef’s Notes

• For authentic daal depth, add 1 tablespoon ginger-garlic paste with garlic in Step 1.

• Use red pepper flakes instead of chili powder for a milder heat, or adjust to taste.

• The soup freezes well; double the batch for future meals.

Enjoy this adaptable, flavorful staple—your taste buds will thank you!