This red lentil soup was one of my favorite things to cook when I was in law school. It’s go so much going for it! For one thing, it’s a pretty cheap meal (and funds were low back then). For another, the quick throw-stuff-in-a-pot-and-let-it-simmer approach to cooking was perfect during exams time. Red lentils have amazing texture and flavor, but they’ve also got the advantage of quicker cooking time compared to other types of lentils. About 20 minutes of simmer time is all it takes for these lentils to completely soften up and fall apart. That’s why I love making soup out of red lentils — and not just this particular soup! I’ve also got beloved recipes for red lentil chili, dal soup, and taco soup and Ethiopian red lentil stew. Make sure your red lentils are split. Usually the ones available at supermarkets are, but occasionally I come across some that aren’t. If your lentils aren’t split, they’ll take much longer to cook, and your soup will have a completely different consistency. So start keeping a bag of red lentils in your pantry — you’ll want to make this soup again and again. This is a great recipe to have on hand when you need something quick and easy to whip up for dinner. Pair it up with some crusty bread and a salad and you’ve got one comforting and healthy dinner!
Ingredients You’ll Need
Olive oil. Any high heat oil will technically work, but olive will give your soup the best flavor. Onion. Garlic. Spices. We’re using ground cumin and coriander. Red lentils. Make sure to use split lentils — not whole ones. Vegetable broth. I like Better Than Bouillon in seasoned vegetable flavor. Diced tomatoes. Use canned diced tomatoes that are packed in juice or sauce. Lemon juice. Use freshly squeezed juice for the best flavor. Harissa paste. This is a spicy north African chili paste. Many supermarkets carry it in the international foods section (Trader Joe’s has it!). You can substitute another hot sauce or just leave it out for a milder soup. Fresh herbs. Top your soup with some fresh parsley or cilantro.
How It’s Made
Follow along with the photos below if you need some guidance on how to make this dish, or scroll all the way to the bottom of the post if you just want the recipe!
Heat up some olive oil in a large pot, then add diced onion. Sweat the onion for a few minutes, until it begins to soften up. Add minced garlic and your spices and sauté them very briefly with the onion. Sautéing the spices for a minute (but no longer!) brings out their flavors. Add broth, tomatoes and your red lentils. Raise the heat and bring the liquid to a simmer. Let everything simmer for a bit, until the lentils are soft. Add a squeeze of lemon juice. If you like your soup on the spicy side, stir in some harissa paste at the end.
Leftovers & Storage
Leftovers of this soup keep very well for about 3 days in the refrigerator or for about 3 months in the freezer. The soup may thicken up a bit over time, but I personally like that! If you don’t, just thin it with a bit of broth or water. Reheat leftover soup in the microwave or in a saucepan on the stove, adding water if it’s thickened up too much during storage.
More Lentil Recipes
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