Red Lentil Soup
Add Preferred SourceWhenever the weather turns cold and I want something warm and comforting, this Red Lentil Soup never lets me down because it’s rich, gently spiced, and comes together in one pot without much fuss. One small step makes it taste like it’s been simmering for hours, and once you try it, you’ll get why it always ends up in my kitchen.
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I love making this red lentil soup for weeknight dinners, meal prep lunches, or even as a freezer meal when I want something ready to reheat. I can cook a pot in advance, stash it in the fridge, and know it’ll taste just as good the next day. It’s one of those recipes that always works, no matter what the week throws at me.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Red Lentil Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
If you follow my simple instructions below, you’ll see just how easy it is to get this flavorful soup on the table in under an hour.
Cook the Onions
Heat the oil in a medium saucepan over medium-high heat. I use a nonstick saucepan with a lid that heats evenly without burning.
Once hot, sauté the diced onion for about 8 minutes, stirring often, until soft and golden. This safe mandoline slicer comes in handy when I need to dice onions quickly and cleanly, but a sharp chef’s knife works just as well. For stirring, I always grab my silicone spatula, which is heat-resistant and won’t scratch the pot.
Toast the Spices
Add the curry powder, chili flakes, garlic, and ginger. I prep both the garlic and ginger using a classic zester grater, which gives a fine texture and blends beautifully into the soup.
Let everything cook for around 2 minutes, mixing constantly so the spices don’t burn but have time to develop their flavor.
Stir in Lentils and Simmering Ingredients
Tip in the rinsed red lentils and blend well to coat them in the spice mixture. I rinse my lentils in a fine mesh strainer that’s easy to hold over the sink and catches every bit.
After about a minute, toss in the chopped tomatoes, coriander stems, and vegetable broth. Season with a pinch of salt and pepper, and bring the mixture to a steady simmer. For seasoning, I use a refillable salt and pepper grinder set to get a fresh grind that adds more flavor than pre-ground.
Add Coconut Milk and Cook
In a separate bowl, whisk the coconut milk to smooth. I like using a batter bowl with a spout for this; it’s the right size for mixing and pours neatly into the pot.
Set aside four tablespoons for garnish, then throw the rest into the soup. Allow the pot to come to a boil, then reduce the heat and simmer gently for 25 minutes, or until the lentils are tender but not falling apart.
I stir with a wooden spatula that’s sturdy enough to scrape the bottom of the pan and prevent anything from sticking.
Finish and Serve
Ladle the soup into bowls while hot. I love serving the soup in these deep ceramic soup bowls, and for clean and easy ladling, I use a stainless steel soup ladle that doesn’t drip.
Drizzle with the reserved coconut milk, and sprinkle over the fresh coriander leaves. Finally, serve with lime wedges on the side for squeezing fresh lemon juice. Enjoy!
If you’re planning to bring this soup to a fall potluck, using a thermos jug is the best way to keep it hot, but this leakproof food container is fine as well to avoid spills. For the latter, pack the container inside my insulated casserole carrier to help it stay warm until serving time.
Recipe Notes and Expert Tips
I’ve made this one many times, and here are a few tips that really help keep things smooth, flavorful, and fuss-free:
- Start with softened onions: Let them get golden and soft before mixing any spices. This adds depth right from the beginning.
- Toast the spices with cumin: Stir in the spices along with a pinch of cumin, and toast them briefly to wake everything up. Constant stirring helps keep them from burning and brings out their full aroma.
- Rinse the lentils well: This helps remove any surface starch and prevents the soup from becoming too thick.
- Blend if you prefer a smoother texture: For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot. I use an immersion blender that makes cleanup easy and blends smoothly. Just pulse a few times until it reaches your ideal consistency.
- Whisk the coconut milk first: It keeps the texture smooth and makes it easier to mix evenly into the soup. I use a balloon whisk with a comfortable handle that blends everything quickly without hurting my arms.
- Simmer gently: You want the lentils tender but not mushy. Keep the heat low and stir occasionally.
- Finish with fresh spinach and garnish: Stir a handful of spinach into the pot just before serving; it wilts quickly and adds color without overpowering the flavor. Then garnish with herbs such as chopped fresh cilantro or parsley.
- Don’t skip the lime: That hit of acidity right at the end balances the richness beautifully.
How to Store Leftovers
Let the soup cool completely, then transfer it to an airtight container. I use an airtight glass container with a lid; they’re great for meal prep and don’t stain like plastic. It will keep in the fridge for up to 4 days.
You can also freeze it for up to 2 months. For freezing, I switch to these freezer-safe containers that prevent freezer burn. If you want to portion it out, try this silicone soup tray for easier servings. Just be sure to stir it well once reheated, as the texture may thicken slightly during storage.
What to Serve With Red Lentil Soup
This soup goes well with warm naan or flatbread for dipping. You could also serve it with a simple side salad, roasted veggies, or a scoop of rice to make it more filling.
More Easy Recipes for You to Try at Home
I’m always testing cozy, simple soup recipes like this that don’t require much effort but still taste great.
- Vegan Lentil Soup
- Roasted Tomato Basil Soup
- Vegan Pumpkin Soup
- Hearty Cabbage Soup
- Vegan Minestrone Soup
Equipment
Ingredients
- 2 tablespoons vegetable oil
- ½ cup onion finely diced
- 1 tablespoon medium curry powder
- ¼ teaspoon chili flakes
- 2 garlic cloves minced
- 1 ounce (4 cm piece) fresh ginger peeled and finely chopped
- 2 cups red lentils rinsed and drained
- 1 cup canned chopped tomatoes
- 2 cups vegetable broth
- 1 bunch fresh coriander leaves and stems separated
- Salt and freshly ground black pepper to taste
- 1 cup coconut milk
- Lime wedges for serving
Video
Instructions
- Heat oil in a medium saucepan over medium-high heat. Add onion and cook for about 8 minutes, stirring often, until soft and caramelized.2 tablespoons vegetable oil, ½ cup onion
- Stir in curry powder, chili flakes, garlic, and ginger. Cook for 2 minutes, stirring constantly.1 tablespoon medium curry powder, ¼ teaspoon chili flakes, 2 garlic cloves, 1 ounce (4 cm piece) fresh ginger
- Add lentils and cook for 1 minute. Stir in tomatoes, coriander stems, vegetable broth, salt, and pepper. Bring to a simmer.2 cups red lentils, 1 cup canned chopped tomatoes, 2 cups vegetable broth, 1 bunch fresh coriander, Salt and freshly ground black pepper
- Whisk coconut milk until smooth. Reserve 4 tablespoons for serving, and add the rest to the soup. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until lentils are tender but still hold their shape.1 cup coconut milk
- Ladle soup into bowls. Drizzle with the reserved coconut milk, sprinkle with coriander leaves, and serve with lime wedges.Lime wedges
Notes
- Start with softened onions: Let them get golden and soft before mixing any spices. This adds depth right from the beginning.
- Toast the spices with cumin: Stir in the spices along with a pinch of cumin, and toast them briefly to wake everything up. Constant stirring helps keep them from burning and brings out their full aroma.
- Rinse the lentils well: This helps remove any surface starch and prevents the soup from becoming too thick.
- Blend if you prefer a smoother texture: For a creamier consistency, use an immersion blender to partially blend the soup directly in the pot.
- Whisk the coconut milk first: It keeps the texture smooth and makes it easier to mix evenly into the soup.
- Simmer gently: You want the lentils tender but not mushy. Keep the heat low and stir occasionally.
- Finish with fresh spinach and garnish: Stir a handful of spinach into the pot just before serving; it wilts quickly and adds color without overpowering the flavor. Then garnish with herbs such as chopped fresh cilantro or parsley.
- Don’t skip the lime: That hit of acidity right at the end balances the richness beautifully.
