This delicious red lentil soup is super easy to make and full of flavor. It's vegan as well -- win/win! My dad combined a few different recipes over the years and this one was decidedly the winner. It's been made by many people throughout the family and is always met with great compliments! Cannot emphasize enough that you really need to use red lentils for this recipe as it's key to the taste. If you can't find them in your regular grocery store, they are always in stock at the nearest Indian food market. Best served with your favorite freshly baked bread!

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Recipe Summary

prep:
15 mins
cook:
40 mins
additional:
10 mins
total:
1 hr 5 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a heavy saucepan over medium heat. Add onions and 1 teaspoon salt; cook, stirring occasionally, until softened, about 8 minutes. Add thyme sprigs, garlic, cumin, and bay leaves; cook, stirring, for 1 minute more.

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  • Add vegetable broth, tomatoes, red lentils, tomato paste, oregano, remaining salt, and pepper to the saucepan. Cover partially and simmer, stirring occasionally, until lentils are very soft and falling apart, 30 to 45 minutes.

  • Discard thyme sprigs and bay leaves. Let soup cool briefly, about 10 minutes. Transfer 4 cups of soup to a blender; blend until smooth. Mix back into the saucepan. Stir in water. Ladle soup into bowls; garnish with chopped parsley and a squirt of lemon juice.

Cook's Notes:

Soup can be made 3 days ahead. Cooled it uncovered. Then it can be chilled, covered.

Substitute 1 California bay leaf for the Turkish bay leaves if preferred.

Nutrition Facts

285 calories; protein 16.4g; carbohydrates 47.3g; fat 5.5g; sodium 1091.7mg. Full Nutrition
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Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 4 stars
07/29/2018
Great recipe. I made a few changes such as, I halved the salt to just 1 tsp. I used Laural the bay I have growing in my garden. I have a food intolerance to tomatoes so I used 1/2 of a mango & molasses. Thank you. Read More
(4)

Most helpful critical review

Rating: 3 stars
08/11/2019
We liked this. I did not add the two cups of water at the end -- it was intensely flavored and we did not think it needed to be diluted. We will make this again. The only thing I would change is that I would leave out the second teaspoon of salt. EDITED TO ADD: Based on another recipe I recently tried, I might garnish this with cilantro instead of parsley. Read More
11 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
07/29/2018
Great recipe. I made a few changes such as, I halved the salt to just 1 tsp. I used Laural the bay I have growing in my garden. I have a food intolerance to tomatoes so I used 1/2 of a mango & molasses. Thank you. Read More
(4)
Rating: 5 stars
05/27/2018
Really tasty soup. Tend to stay away from things vegan but this was well worth the break-out. Will be making it again Read More
(2)
Rating: 5 stars
01/19/2020
I used celery instead of onion since I can t eat onion and added some brown rice. Will definitely be making again. And I left out the curry. Read More
(1)
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Rating: 5 stars
10/13/2019
It was delicious. I wanted it hot so I added some hot stuff and used yellow instead of red lentils. Yum! Read More
Rating: 4 stars
03/27/2020
Great recipe. Cut back on the salt. I added celery and carrots which everyone enjoyed. Read More
Rating: 5 stars
11/02/2020
I love this soup and it has become a staple in my home. I only add about half the salt, but that is my only change to it. Read More
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Rating: 5 stars
04/10/2019
Great as is complex flavours yet simple to assemble. Get thicker when served the next day yummy and healthy. Read More
Rating: 4 stars
01/05/2020
Didn t blend it as suggested. Read More
Rating: 3 stars
08/11/2019
We liked this. I did not add the two cups of water at the end -- it was intensely flavored and we did not think it needed to be diluted. We will make this again. The only thing I would change is that I would leave out the second teaspoon of salt. EDITED TO ADD: Based on another recipe I recently tried, I might garnish this with cilantro instead of parsley. Read More
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