This easy red lentil soup recipe comes together in 15 minutes. Add a touch of cream, greek yogurt or coconut milk (for vegan red lentil soup) and you have a satisfying, easy soup in no time. Serve with crusty bread or over brown rice.
We’ve all had gloopy lentil soup before and hate it! So make sure you dont over cook the lentils. They should be cooked through, but still holding their shape. Their texture and taste is so much better when you dont over cook lentils and make them mushy.
The ingredients are simple for this fuss free soup – carrot, celery, garlic, onion, and red lentils. Then you add a pinch of paprika for heat, if you like, and a little drizzle of cream, greek yogurt or coconutmilk for creaminess. Thats it!
I used masoor dal from the Indian store, which is usually cheaper than other local brands of split red lentils. If you dont have an Indian store near you, Bob’s Red Mill brand red lentils are great.
More lentil soup recipes
Alton Brown’s Lentil Soup recipe with cumin
Giada De Laurentiis Lentil Soup recipe with pasta
Lentil soup recipe from 101 cook books using beluga lentils
Lentil soup recipe with Cajun flavors on Food Mayhem
Red lentil soup recipe with curry on New York Times
Red lentil soup recipe by Aarti Sequeira
Red lentil soup recipe with sumac on eCurry
Cream of red lentil soup Recipe
serves 2 as a main dish
1 tablespoon olive oil
1 carrot, peeled and chopped finely (about 1/2 cup)
1 celery rib, chopped finely (about 1/2 cup)
1 small onion, chopped finely (about 1/2 cup)
2 cloves garlic, peeled and minced
1 cup dry split red lentils (either Bob’s red mill red lentils or masoor dal from Indian store)
1/2 teaspoon paprika or to taste, optional
salt
2 tablespoons heavy cream or greek yogurt or coconut milk for vegans
For garnish – chopped cilantro or parsley or dill
Heat olive oil in a pan. Add the carrot, celery, onion and garlic. Stir on low heat for about 3 minutes, or till the vegetables are soft. Dont let them brown.
Add the red lentils to the vegetables, and stir for about 1 minutes. Add paprika, salt and 3 cups water. Bring to a boil. Then reduce heat to low, place a lid on the pan, and simmer for 10 minutes or till the lentils are cooked but still holding their shape. Dont let the lentils get mushy. Add more water during cooking, if needed.
When the soup is done, stir in your choice of heavy cream or greek yogurt or coconut milk and turn off heat.
Serve hot, garnished with chopped cilantro, or parsley or dill. Drizzle more cream or yogurt or coconut milk – whichever you are using - over the soup if desired.
Gorgeous! Red lentils are so versatile and delicious.
Cheers,
Rosa
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this looks so incredibly good and easy. LOVE red lentils.
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healthy and tasty soup..nice click!!
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Looks yum n perfect
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i love anything with lentils, so I can tell already I will love this recipe! Here’s hoping the kids enjoy it too.
Best part is, I have all ingredients on hand and can easily add this to this week’s meal plan without spending any money! Gotta love an affordable, healthy dish.
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soup looks too good,..
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Sucha thick and creamy yummy soup
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Simplicity combined with great taste! I’d love a bowl of this with crusty french bread for a filling dinner and feel virtuous about getting my protein and not compromising on taste.
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I love red lentils and this looks like an especially easy and tasty recipe for them.
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Red lentils are my favorite of all the lentils. Anytime, anyway. This looks so fulfilling.
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It does not seem like something to eat
The photo has come alive with character, the carrot with the string and the jar of lentils.. gorgeous.
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I love how simple this soup is, Sala! As we discussed in person, I actually love mushy things so even overcooking wouldn’t ruin this soup for me (isn’t that the consistency dal should be also?). I should have just enough red lentils left to make this. Then, I really need to restock my Indian ingredients pantry, so I hope we make it to Lotte soon
.
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I love lentil soup. Thanks for showing a new way to make it!
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I just stumbled into your space sala and I am so hooked now that I just don’t want to get our of it. It’s so mind blowing. I like the way you have presented this simple dal. I’ll be following you from now on
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Amazing! I added some chipotle chili powder (about 1/2 tsp.) to the pot for a little more kick and then used a stick blender to blend about halfway between chunky and creamy. Bought more red lentils this week, as I see this becoming a staple.
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Sala @ Veggie Belly Reply:
April 12th, 2011 at 1:25 pm
glad you liked it! chipotle powder sounds fantastic! i think a bit of smoked paprika will be nice too
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looks sooo delicious! how much salt do you recommend adding? (i am just learning how to cook properly and am lost when it comes to amount of salt required)…love your blog!
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Beautiful!
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