Why you’ll love it
This is my go-to soup when I want something deeply comforting but still light: red lentils melting into a velvety base, warm cumin and turmeric, and a big squeeze of lemon at the end that makes the whole pot sing. It’s naturally vegan, costs almost nothing to make, and tastes even better the next day.
Quick facts
- Prep: 10 minutes
- Cook: 30 minutes
- Total: 40 minutes
- Servings: 6
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne (optional)
- 1.5 cups (285g) red lentils, rinsed
- 6 cups (1.4L) vegetable broth
- 1 can (14 oz / 400g) diced tomatoes (optional, for brightness)
- 1.5 teaspoons fine sea salt, plus more to taste
- 1/2 teaspoon black pepper
- Juice of 1 large lemon (about 3 tablespoons)
- Fresh cilantro or parsley, olive oil, to serve
Instructions
- Sauté the base. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery with a pinch of salt; cook 6–8 minutes until softened.
- Bloom the spices. Stir in the garlic, cumin, turmeric, paprika, and cayenne; cook 1 minute until very fragrant.
- Simmer. Add the lentils, broth, tomatoes (if using), salt, and pepper. Bring to a boil, then reduce to a gentle simmer. Cook 22–25 minutes, stirring occasionally, until the lentils have completely broken down and the soup is thick.
- Blend (optional). For a silkier soup, blend half of it with an immersion blender right in the pot, or leave it chunky — both are great.
- Finish with lemon. Stir in the lemon juice. Taste and adjust salt — the lemon is essential, don’t skip it. Serve with a drizzle of olive oil and fresh herbs.
Tips
- Red lentils only: They dissolve into creaminess. Brown or green lentils hold their shape and need longer cooking — a different (also good) soup.
- Thickness: It thickens as it sits. Thin leftovers with a splash of broth or water when reheating.
- Freezer-friendly: Freezes beautifully for up to 3 months. Add the lemon juice after reheating for the freshest flavor.
- Make it heartier: Stir in a handful of baby spinach at the end, or top with a dollop of yogurt.