This easy lentil soup, is simple but warming, comforting and so easy to make with no need to blend. Red lentils are both delicious and quick cooking, making them a must have ingredient to keep in the pantry.
Easy red lentil soup
Soup is a lunchtime staple for so many people. This simple red lentil soup recipe is one of my favourites, I’m sure it will become on of yours too! It is on on a regular rotation – perfect for a quick working from home lunch, or to take to work in a flask on office days.
Thanks to the quick cooking red lentils this soup is both hearty and nourishing, packed with flavour, ready to eat in half an hour as well as being super easy to make.
I’ve added some spices for warmth, rather than heat, as well as some coconut for flavour and creaminess. Even better you do not need a blender (unless you want a smooth soup)!
See also
- Cream of celery soup – celery has an almost magical change of flavour once cooked
- Simple and such a pretty pale green – watercress soup
- Broccoli and cheddar soup – oh so cheesy and easy to make all year round
- All of my easy soup recipes
As well as being quick cook and delicious, red lentils are packed with protein and really very inexpensive – a bag goes a long way.
To cater for all tastes this recipe is super adaptable, add more or less spice to suit, make the soup thicker, and serve it as it is or blend to a silky smooth texture. I’ll show you how to use the ingredients that you have and make a perfectly textured soup every time.
Although I usually cook for two, I like to cook smart and try to cook once and eat twice or more. The recipe makes 4 generous portions, and can also be scaled up to feed a crowd or fill the freezer – Like many dishes it is even better the next day once reheated.
Why make this recipe!
- Easy to make – I’ve got a secret ingredient to make it even easier!
- This soup is fast – ready to serve in less than 30 minutes.
- It uses everyday ingredients!
- The soup freezes well, so it is perfect for batch cooking!
Easy lentil soup ingredients
This easy soup uses simple, everyday ingredients:
- Carrots – Packed full of vitamins C, K, E, beta-carotene (for vitamin A), fibre, potassium, folates and manganese, carrots are a nutritional powerhouse (According to Healthline). They are also super affordable, available throughout the year, and keep well in the salad crisper.
- Onion – We always keep a some on hand. Store in a cool, dark cupboard or, failing that, in the salad drawer.
- Celery – Along with carrot and onion, celery is the third ingredient of the Italian soffritto, or French mirepoix. It is one of those chef’s secrets that makes all the difference to the final dish, contributing to the whole, but not detectable as a standout flavour. I don’t like raw celery but love it cooked.
Helen’s Pro Tip
Make making this soup really easy with a bag of finely chopped frozen celery, onion and carrots. Look for soffritto, mirepoix, vegetable base mix or similar with the bags of frozen vegetables at the store. Simply pour into a hot pan and fry from frozen. In terms of convenience it is worth every penny!
- Red Lentils – Delicious, packed with protein, fast to cook and super affordable, red lentils make a full-bodied, creamy-textured soup that doesn’t need blending. I love lentils!
- Warming Spices – I have used a dash of cumin, warming garam masala and some turmeric for its rich golden colour. You could also use curry powder or a dash of chilli for some extra heat.
- Coconut milk or milk /cream – this adds a touch of richness. I used a mini can of coconut milk, but you can use some of a larger can, powdered coconut milk, or part of a block of coconut cream.
Helen’s Pro Tip
You can use canned coconut milk, or half the quantity of coconut cream. Once opened store, in a covered container in the fridge and use within 3 days. Both will freeze well for another recipe.
I also love powdered coconut milk, as you can make up the exact quantity you need to the exact strength you want. However do read the label as some have all sort of additives in them.
- Stock/Broth – vegetable or chicken.
- Olive Oil – Preferably extra virgin which is non refined.
Optional (not pictured)
- Lemon – I often add a squeeze of lemon juice to soup, as it lifts, lightens, brightens and focusses all the favours. Generally a squeeze of lemon is a great way to revive any dull dish.
- Chopped herbs – parsley and coriander / cilantro would work well here.
- Pumpkin or other seeds – to garnish
How to make red lentil soup
Before you start, read my step-by-step instructions, with photos, hints and tips so you can make this perfectly from scratch every time.
Scroll down for the recipe card with quantities and more tips at the bottom of the page.
Step One – Peel and dice the onion, celery, garlic and carrots into small pieces about 1/4 inch.
Step Two – Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion, celery and carrot. Sauté over medium heat for a couple of minutes.
(If you are using a frozen sofritto mix, you will need about a cup. Let it cook for a little longer.)
Step Three – Add the spices, and gently cook them for a minute or so. You want to release the flavour from the spices, but not burn them.
Step Four – Add the lentils, stock, water, and the coconut milk. Give it all a good stir, put the lid on and let the soup simmer for about 20 minutes, or until the lentils are soft and mushy.
If you don’t have quite enough lentils then add less liquid, if there are a few left and you want to finish the packet then add more liquid.
Get it Right! Helen’s Expert Tip
It is far better to make a soup too thick than too thin. Go on the side of caution and add less liquid than you think you will need. You can always add more if needed.
When using stock cubes in soup just throw them in then add the water. No need to make them up first.
Step Five – Adjust the texture to suit your taste. For a smoother soup mash with a potato masher, or fully or partially blend with a stick blender to the texture you want.
You can add some more stock or water to thin the soup if you prefer. Season to taste.
Step Six (optional) – Add some chopped herbs, and a squeeze of lemon juice.
Helen’s Pro Tip
Lemon juice works as a flavour enhancer, in the same way that salt does. A squeeze will lighten, brighten and intensify the flavours.
Storage / Leftovers
This recipe makes four generous portions. If you are cooking for fewer people here is how to store leftovers for another meal
Fridge – Once cool pack into containers, seal and keep in the fridge for up to 3 days
Freezer – Once cold, pack into containers, seal and freeze. Store for up to 6 months. Don’t worry if the soup separates as it defrosts – give it a good stir as you reheat to mix it again.
Reheating – Defrost in the fridge overnight, or on the kitchen worktop for a few hours. Reheat your soup in a pan on the stove top, or in a safe container in the microwave.
When reheating in the microwave I usually use a Pyrex jug as unlike a bowl you can lift it in and out one handed.
Variations
I love an adaption or two when I am cooking. Try some of these variations in this recipe.
- Vary the spicing to suit your taste. Cumin, coriander or curry powder are all good additions – but don’t go overboard.
- You can substitute cooked canned or pouched lentils for dried ones, or use soaked green lentils or yellow split peas instead of the red lentils. Cooking time may be longer. If using cooked lentils add less liquid.
- Swap the celery for leeks or fennel.
FAQs
Yes – simply fry off the vegetables and spices, then put it all in a slow cooker along with the other ingredients. To cut down on cooking time add hot stock. Cook on high for 4 hours, low for 6.
I rarely bother, but if your lentils are very dusty (depending on the brand) you might want to. With a decent brand the dust will be crushed up lentils so is seems a waste to rinse it away.
You don’t need to soak red lentils before cooking, which makes them super easy to use.
According to Healthline red lentils are around 25% protein, and contain other nutrients. so yes.
More lentil soup recipes
I love red lentils because they’re delicious, easy and a great source of protein and iron. They last for ages, are relatively cheap, cook quickly and are perfect for bulking out another dish.
- Celery and lentil soup – rich, hearty and adaptable
- Carrot & Lentil Soup – Quick easy, vegan, gluten free and perfect for batch cooking and filling the freezer.
- Tomato & Lentil Soup – Minimal ingredients and effort but maximum taste in this delicious creamy textured soup.
Easy Red Lentil Soup
Ingredients
- 1 tbsp olive oil
- 1 small onion (1)
- 2 celery stalks (1)
- 1 medium carrot (1)
- 1 tsp ground turmeric
- 1 tsp garam masala
- ½ tsp ground cumin
- 1 stock cube – vegetable or chicken
- 750 ml (3 cups) water
- 180 ml (0.75 cups) coconut milk (2)
- 150 g (0.75 cups) dried red lentils
- salt and pepper (to taste)
To Garnish / Optional
- 1 tbsp lemon juice (3)
Instructions
- Prepare the vegetables – peel the onion and carrot, then dice along with the celery into small pieces about 1/4 inch / 0.5cm.1 small onion, 2 celery stalks, 1 medium carrot
- Sauté the vegetables – Heat the olive oil in a saucepan or casserole dish/Dutch oven. Add the chopped onion, carrot and celery. Sauté gently over a medium heat for a few minutes until they are soft and fragrant, but not starting to brown.1 small onion, 2 celery stalks, 1 medium carrot, 1 tbsp olive oil
- Add the spices – Add the spices and cook gently for a further a minute or so. You want to release the flavour, but not burn the spices.1 tsp ground turmeric, ½ tsp ground cumin, 1 tsp garam masala
- Cook the lentils – Add the lentils, stock, water and the coconut milk. It is best to add less liquid than you think you need at this stage, as it is easy to correct a soup that is too thick rather than thicken one which is too thin.Give it all a good stir, put the lid on and let the soup simmer gently for 20 minutes, or until the lentils are soft and mushy.750 ml water, 180 ml coconut milk, 150 g dried red lentils
- Adjust the texture – If you like your soup smoother, mash with a potato masher, or blend to the texture you want. You can add more stock or water to thin the soup if needed.
- Season and serve – Season to taste, a squeeze of lemon juice acts as a flavour enhancer, lightening and brightening the dish.salt and pepper, 1 tbsp lemon juice
Notes
- Onion, carrot celery – to save time on all the chopping you can buy a bag of finely chopped frozen celery, onion and carrots. Look for soffritto, mirepoix, vegetable base mix or similar with the bags of frozen vegetables at the store. Simply pour into a hot pan and fry from frozen
- Coconut Milk – A mini can is perfect here. You can use some of a larger can, powdered coconut milk, or part of a block of coconut cream. Leftover coconut milk freezes well.
- Lemon – optional – in this dish lemon works as a flavour enhancer. It lifts, lightens, brightens and focusses all the favours.
- Vary the spicing to suit your taste. Cumin, coriander or curry powder are all good additions – but don’t go overboard.
- You can substitute cooked canned or pouched lentils for dried ones, or use soaked green lentils or yellow split peas instead of the red lentils. Cooking time may be longer. If using cooked lentils add less liquid.
- Swap the celery for leeks or fennel.
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