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This red lentil soup recipe is exactly what I’m craving these days.<\/strong> It’s cozy and warming, but nourishing too. Blended red lentils thicken the broth (no cream here!) and give each bowl a boost of plant-based protein. Aromatic veggies and cumin add earthy depth of flavor. This red lentil soup is healthy and delicious.<\/p>\n The recipe is inspired by Turkish red lentil soup, which is one of my favorite dishes to order at Middle Eastern restaurants. Unlike lentil soup<\/a> made with green or brown lentils, it has a vibrant orange-yellow color and bright, lemony taste. On a cold winter day, it’s a perfect pick-me-up!<\/p>\n This red lentil soup is easy to make with basic pantry ingredients.\u00a0<\/strong>Simple, filling, and flavorful, it’s a great recipe to have in your back pocket at this time of year. I hope you love it as much as I do!<\/p>\n Here’s what you’ll need to make this red lentil soup recipe:<\/p>\n Find the complete recipe with measurements below.<\/em><\/p>\n This red lentil soup recipe has three simple steps:<\/p>\n Start by saut\u00e9ing the aromatics.\u00a0<\/strong>Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until soft, about 8 minutes. Stir in the potato, garlic, cumin, and cayenne and cook for another minute.<\/p>\n Next, simmer the soup.\u00a0<\/strong>Add the lentils, broth, and 1 cup water to the pot. Bring to a simmer and cook, uncovered, for 30 minutes, or until the potatoes and lentils are tender.<\/p>\n Then, blend.\u00a0<\/strong>The trick to this red lentil soup recipe is only\u00a0partially\u00a0<\/em>blending the soup. The blended lentils and potatoes will give it a nice creamy consistency, while the remaining whole potatoes and other veggies will leave a bit of texture.<\/p>\n An immersion blender is perfect for this, but you could use an upright blender too. If you’re going that route, transfer most of the soup to a blender and blend until smooth. Then, add it back to the pot with the remaining chunky soup.<\/p>\n Finally, season and serve.\u00a0<\/strong>Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a drizzle of olive oil and fresh parsley.<\/p>\n Enjoy!<\/p>\n I love to serve this red lentil soup with crusty bread and a simple salad. Any of these salad recipes would pair nicely with it:<\/p>\n Leftovers keep well in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months.<\/p>\n The soup will thicken after a day or two in the fridge, so you may need to stir in a little water to thin it when you reheat.<\/p>\n<\/div>\n If you love this red lentil soup, try one of these easy soup recipes next:<\/p>\n![\"Red](\"https:\/\/proxy.goincop1.workers.dev:443\/https\/cdn.loveandlemons.com\/wp-content\/uploads\/2024\/12\/lentil-red-soup-scaled.jpg\")
<\/p>\nRed Lentil Soup Ingredients<\/h2>\n
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<\/p>\nHow to Make Red Lentil Soup<\/h2>\n
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<\/p>\n\nRecipe Tips<\/h2>\n
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<\/p>\nWhat to Serve with Red Lentil Soup<\/h2>\n
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\nStorage and Reheating<\/h2>\n
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<\/p>\n\n\n\t\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t<\/div>\n\nMore Favorite Soup Recipes<\/h2>\n
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