Red Lentil Soup (Best Recipe!)

Name: Best Red Lentil Soup Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 tablespoon olive oil; 1 yellow onion ((about 1 cup chopped)); 2 carrots (, chopped); 2 celery stalks (, chopped); 3 garlic cloves (, minced); 1 tablespoon ground cumin; pinch cayenne pepper ((optional; omit if you don't like spice)); ¼ cup tomato paste; 5 cups water; 1 cup dry red lentils; 1 ½ to 2 teaspoons fine sea salt ((I use Real Salt brand)); ½ cup canned coconut milk; ⅓ cup fresh cilantro (, chopped); 1 tablespoon freshly squeezed lemon juice

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This red lentil soup is the recipe to make when you’re hoping to rely on easy pantry ingredients. It has a rich, complex flavor that tastes like it came from a restaurant, but it’s super-easy to make at home.

I originally started testing this soup recipe when I was working in a tiny Los Angeles kitchen. My shelves did not have spare room for a box of broth, but luckily, I learned that you don’t need store-bought broth to make a flavorful soup. (Just read the glowing reviews below if you don’t believe me!)

Red lentils are unique among lentil varieties in that they almost disintegrate as they cook. As a result, this soup develops a thicker texture without any blending required. I can’t wait for you to try it.

⭐⭐⭐⭐⭐ Featured Review

“I love this soup and it has such richness and depth of flavor while also having simple and affordable ingredients! It is my go-to when I need to feed a crowd, or need a vegetarian or vegan option for friends.” – Alex

Why You’ll Love This Red Lentil Soup Recipe

It’s quick to prepare. Red lentils are one of the fastest-cooking varieties of lentils, becoming tender in as little as 15 minutes.

It’s nourishing. Lentils are an excellent source of fiber, iron, and protein, providing essential and non-essential amino acids that the body needs to build protein.

It’s allergy-friendly. This recipe is naturally vegan, dairy-free, and gluten-free. The addition of coconut milk at the end gives this soup a nice dairy-free creaminess, but you could replace that with cashew cream or your favorite non-dairy milk, if you prefer.

It’s made in one pot. This soup simmers together in one pot in just about 30 minutes, for a super-easy meal. The lentils will naturally thicken this soup as it cooks, giving it a creamy consistency you’ll love. No immersion blender required!

Red Lentil Soup Recipe Ingredients

Red Lentils. This variety of red lentils cooks faster than green or brown lentils. If you have a different type on hand, you may need to increase the cooking time of the soup to make sure they become tender.
Vegetables. Carrots, yellow onion, and celery are the perfect trifecta of veggies for this soup, but you can add others if you have them on hand. (Fresh spinach could be stirred in at the end!)
Spices. Fresh garlic, ground cumin, cayenne pepper, and salt provide plenty of flavor without a lot of effort. Omit the cayenne if you prefer a non-spicy soup.
Tomato Paste. This ingredient helps thicken the soup slightly while adding a rich flavor. If you don’t keep it on hand, I think you could use a can of diced tomatoes for more flavor, or omit it.
Cilantro. I know not everyone is a fan of cilantro, but it takes the flavor to the next level. I highly recommend it when possible.
Coconut Milk. The addition of coconut milk adds creaminess without dairy. If you’re not a fan of coconut, use heavy whipping cream for a similar texture and mouthfeel.

red lentil soup ingredients labeled in glass bowls.

How to Make Red Lentil Soup

Step 1:

Start preheating a large pot on the stovetop over medium-high heat for 1 to 2 minutes. Add a drizzle of olive oil, then saute the onion, carrots, and celery until the onions are soft and translucent, about 8 to 10 minutes.

Add in the garlic, tomato paste, ground cumin, and cayenne pepper (if using), and stir briefly to bring out the flavor of the spices.

ingredients added to large white soup pot.

Step 2:

Pour the water into the pot, and scrape the bottom of the pot with the spatula, to make sure no spices are stuck to the bottom. Then, add the dry red lentils and salt.

Bring the liquid to a boil over high heat. Stir well as the water heats up, to make sure the lentils don’t stick to the bottom of the pot.

As soon as the liquid is boiling, lower the heat and cover the pot with a lid. Lower the heat to a gentle simmer, and cook until the lentils are very tender, about 15 minutes.

thickened red lentil soup in pot with coconut milk and cilantro added in.

Step 3:

When the lentils are tender, remove the lid and add in the coconut milk, chopped cilantro, and lemon juice. Stir until the cilantro has wilted, and adjust any seasoning to taste, adding more salt or a pinch of ground black pepper, if needed.

Ladle the warm soup into bowls, and garnish with extra fresh cilantro. Leftover soup can be stored in an airtight container in the fridge for up to 5 days.

spoon lifting up the red lentil soup from a black bowl.

Red Lentil Soup Recipe FAQs

Can I use a different kind of lentil?

If you don’t have red lentils on hand, you can use another variety, but the cooking time will need to change. Red lentils practically dissolve as they cook, while other lentils will hold their shape better, so the soup won’t turn out as creamy. Green and brown lentils may require up to 30 minutes of cooking to become as tender, so just let them simmer longer. You can blend 2 cups of the soup when they are done cooking, if you are looking for a more creamy texture.

Can I use the Instant Pot?

Yes, saute the veggies and spices as directed, and be sure to scrape the bottom of the pot well when you add in the water, so nothing is stuck to the bottom. Once you add the lentils and salt, secure the lid of the pressure cooker, and turn the steam valve to “sealing.” Cook at high pressure for 10 minutes, then let the pressure naturally release for an additional 10 minutes, so the soup won’t spew out of the steam valve when you release the pressure. When it’s safe to remove the lid, stir in the coconut milk, lemon juice, and cilantro.

How can I prevent red lentils from getting mushy?

Red lentils are mushy by nature, so if you don’t love their texture, I’d recommend using green, black, or brown lentils instead. You’ll need to cook the soup for 30 minutes in that case.

How can red lentil soup be thickened?

You can use an immersion blender to blend the soup briefly, if you’d like a thicker texture.

Wondering what to do with leftover tomato paste?

You can drop the tomato paste by the tablespoon on a large baking sheet lined with parchment paper. Freeze the pan on a flat shelf in your freezer until it’s hard, about 1 hour, then transfer the tomato paste balls to an airtight container. They will keep well for up to 6 months, and you can grab a tablespoon of frozen tomato paste to use in recipes whenever you need one.

Best Red Lentil Soup Recipe

4.96 from 63 votes

If you're hoping to make soup with red lentils, you've come to the right place. This recipe is one of the best I've ever tasted, and it's made with simple ingredients you may already have in your pantry. In fact, it tastes so delicious, you'd never guess it's naturally dairy-free.

prep10 mins cook25 mins total35 mins

Servings:6

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Ingredients

1 tablespoon olive oil
1 yellow onion (about 1 cup chopped)
2 carrots , chopped
2 celery stalks , chopped
3 garlic cloves , minced
1 tablespoon ground cumin
pinch cayenne pepper (optional; omit if you don't like spice)
¼ cup tomato paste
5 cups water
1 cup dry red lentils
1 ½ to 2 teaspoons fine sea salt (I use Real Salt brand)
½ cup canned coconut milk
⅓ cup fresh cilantro , chopped
1 tablespoon freshly squeezed lemon juice

Instructions

Heat the olive oil in a large pot over medium-high heat, and saute the onion, carrots and celery until they are soft, about 8 to 10 minutes.
Add in the garlic, cumin, cayenne (if using), and tomato paste, and stir briefly, about 1 minute. Keep in mind the cayenne will make this soup spicy, so leave it out if you prefer something more mild.
Add in the water, lentils, and 1 ½ teaspoons of salt. Bring the water to a boil, then lower the heat and cover. Simmer until the lentils have expanded and are tender, about 15 minutes.
Once the lentils are tender, stir in the coconut milk, cilantro, and lemon juice. Adjust seasoning to taste, adding more salt and some freshly ground pepper, if desired. Serve warm right away, with extra fresh cilantro on top, if you like.
Leftovers can be stored in an airtight container in the fridge for up to a week. This soup will thicken in the fridge, but it will thin out again when it's heated. You can always add an extra splash of water, if needed, to thin it to a consistency you like again.

Video

Notes

Nutrition information is for 1 of 6 servings, or roughly 1 1/4 cups of soup. This information is automatically calculated, and is just an estimate, not a guarantee.

See the Substitutions section in the post above, if you need extra tips!

Nutrition

Author: Megan Gilmore

Course: Soup

Cuisine: gluten-free

Keyword: red lentil soup

More Lentil Recipes to Try

If you try this red lentil soup recipe, please leave a comment and star rating below, letting me know how you like it.

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