Try red lentil soup if you like a chunky, bold soup. It’s vegan, gluten-free, and very hearty. Bonus: the leftovers are just as good!
Jump to RecipeSoups are a great warm easy dinner to have when the weather starts to get cooler. I like soups because it’s easy to get a lot of vegetables in there and seasonings for a lot of flavors.
Most soups can also be made in one pan, so the cleanup is pretty easy, which I always love.
Red lentil soup has a bold flavor. It’s a more chunky soup than some, so it’s very hearty and filling.
The soup is delicious as it is, but it’s also great with a side of fresh bread. You can get a loaf of French bread, or make your own homemade bread if you have a bread machine.

Red Lentil Soup Step by Step
Ingredients
- 2 tbsp olive oil
- 1/2 large yellow onion, chopped
- 1 carrot, chopped
- 2 bay leaves
- 2 tbsp minced garlic
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz red lentils
- 7 cups vegetable broth
- 14 oz crushed tomatoes
- 2 tbsp lemon juice

Preparation
Heat the olive oil in a large stockpot over medium heat.
Add the onions and carrots and cook for 5 minutes before adding the garlic.

Add the seasonings, lentils, broth, and crushed tomatoes and bring to a boil.

Reduce the heat to medium-low and let simmer for 20-30 minutes, until the lentils are soft.

Discard the bay leaves and stir in the lemon juice.
Garnish with parsley or green onion and serve warm.

Red Lentil Soup Leftovers
This soup is delicious as leftovers. Store the red lentil soup in an airtight container in the refrigerator for up to 2-3 days. Reheat it on the stovetop until just warmed through. If you know you will be saving more than you eat fresh, you may want to undercook the lentils by just a few minutes because they will soften a bit as they sit in the soup and are reheated.

Recipe
Originally Published On: September 12, 2022

Red Lentil Soup
Ingredients
- 2 tbsp olive oil
- 1/2 large yellow onion (chopped)
- 1 carrot (chopped)
- 2 bay leaves
- 2 tbsp minced garlic
- 1 tbsp paprika
- 1 tsp turmeric
- 1 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp salt
- 1/2 tsp pepper
- 16 oz red lentils
- 7 cups vegetable broth
- 14 oz crushed tomatoes
- 2 tbsp lemon juice
Recommended Equipment
Instructions
- Heat the olive oil in a large stockpot over medium heat
- Add the onions and carrots and cook for 5 minutes before adding the garlic
- Add the seasonings, lentils, broth, and crushed tomatoes and bring to a boil
- Reduce the heat to medium-low and let simmer for 20-30 minutes, until the lentils are soft
- Discard the bay leaves and stir in the lemon juice
- Garnish with parsley or green onion and serve warm
All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.
It’s getting soup season again! This one looks delicious – will be trying this one for sure!
This is definitely going into my winter soup rotation. I love the earthy robustness of lentils, and the seasonings you used in this soup pair so perfectly with that.
What a nutricious and healthy soup! I am not a big fan yet of lentils but I definifely need to start incorporating this amazing ingredient to our family diet. Especially now as Winter is approaching.
I love the rich flavor you’ve developed in this soup. I make tons of soup when fall and winter roll around, and this one is definitely going in my rotation!
This is perfect, and I also appreciate that you used vegetable broth. As a vegetarian, that’s super important to me!
To be honest, First time I’ve heard about soup from lentils! I’m amazed it looks so yummy! The creaminess of the sauce will make anybody enticed with it! Loved it!
I love having lentils like I can have it in every meal. It is there in our lunch almost everyday. Great recipe by you. Thank you for sharing!!
5 stars! This looks delicious and its good for you! I can’t wait to try it!
This looks yummy and you always come up with really good recipes. I will save this one. Thank you for sharing!
Sounds delicious, and it has so many healthy ingredients too! Great way to use up some leftover veggies as well by adding them in.
I love this lentil soup it is one of my favorites! The recipe is pretty simple and yet so delicious. Thanks for the share!
I imagine it is good with cornbread too. Maybe a jalepeno cheddar slice of cornbread. I like lentil soup.
Hhhhmmm…I love red lentils. It is good to know that I can make soup out of them.
Perfect for a winter’s day!
I’ve cooked Lentil soup before and loved it! I can’t wait to try out your recipe, it is soooo good…
I was just looking for a lentil recipe this morning. Definitely adding this one. Its a nice one to make a big batch of and the eat all week.
This creamy red lentil soup really surprises your taste buds in the best way possible! I can make this again and again.
This sounds and looks so good. My mom loves when I make her homemade soup this time of year, I will have to make her a pot of this recipe!
I do love lentil soup. This looks incredibly delicious and comforting. What a fabulous recipe for the cooler nights ahead…will definitely be saving to make later!
I have never tried red lentil soup. This one looks good to drink will like to try it too
It is soup season – and I have never had a lentil soup! This recipe sounds really easy to follow – thank you for sharing.
I don’t know if I’ve ever had red lentils before, nevermind red lentil soup. It sounds really yummy especially for this time of the year x
Delicious looking soup best served on a cold winter night! Adding this to my recipe book for sure. Thanks for the share!
Lentils are such a good source of protein and I am always looking for delicious recipes to try to make. I can’t wait to try this lentil soup.