Red Lentil Soup

Red lentil soup is a staple in many kitchens around the world, and for good reason. It’s quick and easy to make, yet the results are always impressive. The lentils break down as they cook, creating a naturally creamy texture without the need for heavy cream or added fats. The lemon juice adds a refreshing tang that brightens the dish, while the parsley brings a pop of fresh, herbal flavor. This soup is also incredibly versatile—you can enjoy it as a light starter, a hearty main course, or even a nourishing snack. Plus, it’s packed with plant-based protein, fiber, and essential nutrients, making it a healthy choice for any meal.

Ingredients You’ll Need

To create this flavorful and nutritious soup, gather the following ingredients:

For the Red Lentil Soup:

• 1 cup red lentils, rinsed
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon smoked paprika (optional)
• 4 cups vegetable broth or water
• Juice of 1 lemon (about 3 tablespoons)
• Salt and pepper to taste
• 1/4 cup fresh parsley, chopped (plus more for garnish)

Serving Size: 4 servings
Cook Time Duration: 30 minutes

The Cooking Process

Here’s how to make this delicious red lentil soup with lemon and parsley:

Preparing the Ingredients

1. Rinse the Lentils: Start by rinsing the red lentils under cold water until the water runs clear. This helps remove any excess starch and ensures a smooth texture in the final soup.
2. Chop the Vegetables: Finely chop the onion and mince the garlic. These aromatic vegetables form the flavor base for the soup, adding depth and richness.

Cooking the Soup

3. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until the onion is soft and translucent. Stir in the minced garlic and cook for another minute, until fragrant.
4. Add the Spices: Sprinkle the cumin, coriander, turmeric, and smoked paprika (if using) over the onion and garlic mixture. Stir well to coat the onions and garlic in the spices, and cook for 1-2 minutes to toast the spices and enhance their flavors.
5. Cook the Lentils: Add the rinsed lentils to the pot and stir to combine with the onions and spices. Pour in the vegetable broth or water, and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let the soup simmer for about 20 minutes, or until the lentils are soft and beginning to break down.
6. Add the Lemon Juice: Once the lentils are fully cooked, stir in the lemon juice. The acidity from the lemon helps balance the earthy flavors of the lentils and spices, adding a bright, zesty note to the soup.
7. Season to Taste: Taste the soup and season with salt and pepper as needed. If you prefer a smoother texture, you can use an immersion blender to partially or fully blend the soup, though this step is optional.

Stir in the Parsley: Just before serving, stir in the chopped parsley. This adds a fresh, vibrant flavor and a burst of color to the soup.