Best Red Lentil Soup Recipe

This red lentil soup is my absolute go-to for turning a few pantry staples into something that feels, well, luxurious. It’s the recipe I make when I want a meal that’s both incredibly simple and deeply satisfying, without any fuss.

I perfected it back when my kitchen was so tiny, I barely had room for a cutting board, let alone a stockpile of broth. And that’s the secret, you know? You don’t need broth to build a rich, complex flavor that tastes like it simmered for hours.

Ingredients Needed for the Recipe

Here’s what you’ll need to gather. Each ingredient plays a specific role in building that wonderful flavor and texture.

• Olive Oil: For sautéing our veggies and building the foundation.
• Yellow Onion, Carrots & Celery: The classic trio that adds sweetness and a savory backbone.
• Garlic, Cumin & Cayenne: These provide the warm, aromatic, and slightly spicy soul of the soup.
• Tomato Paste: It’s our flavor concentrator, adding a rich depth and slight thickness.
• Dry Red Lentils: The star! They cook quickly and break down to create a naturally creamy texture.
• Water: Yes, just water. Trust the process here.
• Sea Salt: Crucial for waking up all those other flavors.
• Canned Coconut Milk: This adds a luscious, dairy-free creaminess at the finish.
• Fresh Cilantro & Lemon Juice: The bright, fresh pop that lifts the entire soup and makes it sing.

A Little Note on Red Lentils

Red lentils are magical little things, truly different from their brown or green cousins. They practically melt as they cook, which is why this soup gets so creamy and thick without any blending.

It’s their special trick, and it makes this recipe wonderfully forgiving and fast. Just one of the many reasons I adore them.

How to make Best Red Lentil Soup Recipe?

Step 1: Build Your Flavor Base

Warm the olive oil in your largest pot over medium heat. Add the chopped onion, carrots, and celery.

Let them sauté until they’re soft and the onions are turning translucent; this takes about 8 to 10 minutes and fills your kitchen with the best smell.

Step 2: Wake Up the Spices

Stir in the minced garlic, tomato paste, cumin, and that optional pinch of cayenne. The heat will toast the spices and tomato paste for just a minute.

You’ll know it’s ready when the whole mixture becomes incredibly fragrant. It’s a quick but vital step.

Step 3: Simmer to Perfection

Now, pour in the water and add the red lentils and salt. Give it a good stir, making sure to scrape up any tasty bits from the bottom of the pot.

Bring everything to a lively boil, then immediately reduce the heat to low. Cover the pot and let it simmer gently for about 15 minutes.

Step 4: The Finishing Touches

After 15 minutes, the lentils should be tender and the soup will have thickened nicely. Remove the lid and stir in the coconut milk, fresh cilantro, and lemon juice.

Taste it now—this is your moment. Adjust with more salt or a crack of black pepper until it’s just right for you.

Tips

• Don’t rush the initial vegetable sauté. Letting them soften fully builds a sweeter, deeper flavor base for the whole soup.
• If your soup thickens too much upon standing, a splash of hot water when reheating will bring it right back to the perfect consistency.
• That lemon juice at the end is non-negotiable, in my opinion. The acidity balances the richness and makes every other ingredient shine.

Ways to Make It Your Own

Not a cilantro person? Fresh parsley or even a sprinkle of dill makes a lovely, bright substitute. If coconut milk isn’t your thing, a swirl of heavy cream or a dollop of plain yogurt works beautifully.

Feel like adding greens? A few big handfuls of fresh spinach stirred in right at the end, just until wilted, is a fantastic addition.

Print Recipe

Best Red Lentil Soup Recipe

Author: Kelsey Perez Cooking Method: Simmering Cuisine: Mediterranean Courses: Soup

Difficulty: easy Prep Time 10 mins Cook Time 20 mins Total Time 30 mins

Servings: 6 Estimated Cost: $ low Calories: 220

Best Season: Fall, Winter, Spring

Description

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 in just one pot. Naturally vegan, gluten-free, and packed with plant-based protein and fiber, this creamy soup gets its velvety texture from red lentils that melt as they cook—no blender needed!

ingredients

Servings

• 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
• 1½ to 2 teaspoons fine sea salt (I use Real Salt brand)
• ½ cup canned coconut milk (full-fat for creaminess)
• ⅓ cup fresh cilantro (chopped)
• 1 tablespoon freshly squeezed lemon juice

Instructions

1. Heat the olive oil in a large pot over medium-high heat, and sauté the onion, carrots, and celery until they are soft, about 8 to 10 minutes.
2. 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.
3. Add in the water, lentils, and 1½ 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.
4. 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.
5. 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 will thin out again when reheated—add a splash of water if needed.

Nutrition Facts

Servings 6

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 9gg14%

Saturated Fat 6gg30%

Trans Fat 0gg

Cholesterol 0mgmg0%

Sodium 620mgmg26%

Potassium 480mgmg14%

Total Carbohydrate 26gg9%

Dietary Fiber 11gg44%

Sugars 5gg

Protein 11gg22%

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Calcium 40 mg

Iron 4 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• No red lentils? Use green or brown lentils, but expect a longer cook time (up to 30 minutes) and a less creamy texture. Consider blending 2 cups of the finished soup for smoothness.
• Instant Pot option: Sauté veggies and spices using the sauté function. Add water, lentils, and salt. Cook on high pressure for 10 minutes, then natural release for 10 minutes. Stir in coconut milk, cilantro, and lemon juice after opening.
• Not a fan of cilantro? Substitute with parsley or omit entirely.
• Coconut allergy? Replace coconut milk with cashew cream or your favorite unsweetened non-dairy milk.

Keywords: red lentil soup, vegan soup, easy lentil soup, one-pot soup, dairy-free soup, gluten-free soup, healthy soup