This red lentil soup recipe is cozy, flavorful, and bright with lemon. Easy to make with simple ingredients, it's a delicious, healthy one-pot meal.

This red lentil soup recipe is exactly what I’m craving these days. It’s cozy and warming, but nourishing too. Blended red lentils thicken the broth (no cream here!) and give each bowl a boost of plant-based protein. Aromatic veggies and cumin add earthy depth of flavor. This red lentil soup is healthy and delicious.

The recipe is inspired by Turkish red lentil soup, which is one of my favorite dishes to order at Middle Eastern restaurants. Unlike lentil soup made with green or brown lentils, it has a vibrant orange-yellow color and bright, lemony taste. On a cold winter day, it’s a perfect pick-me-up!

This red lentil soup is easy to make with basic pantry ingredients. Simple, filling, and flavorful, it’s a great recipe to have in your back pocket at this time of year. I hope you love it as much as I do!

Red Lentil Soup Ingredients

Here’s what you’ll need to make this red lentil soup recipe:

Red lentils, of course! The red lentils fall apart as they cook, giving the soup a thick, creamy consistency. Green or brown lentils will not work here. If you have those, go check out this lentil soup recipe instead!
Onion, garlic, carrot, and celery – These aromatic veggies create the soup’s flavorful base.
Yukon Gold potato – For texture.
Ground cumin – For earthy depth of flavor.
Cayenne pepper – For heat. Skip it if you’re sensitive to spice, or substitute a pinch of mild chili powder.
Vegetable broth and water – You’ll need 5 to 6 cups of liquid to make this soup recipe. The exact amount will depend on how much liquid your lentils absorb. I call for 4 cups broth and 1 to 2 cups water because most store-bought stock comes in 4-cup boxes. If you have extra stock on hand, or if you’re using homemade vegetable broth, feel free to replace the water with additional broth.
Fresh lemon juice – It gives the soup a delicious bright finish.
Extra-virgin olive oil – It adds lovely richness. Use some in the soup, and serve it with another drizzle of oil on top.
Fresh parsley – For garnish. You could technically skip it, but I love the freshness it adds to this simple soup. Fresh cilantro would be nice here too.
And salt and pepper – To make all the flavors pop!

Find the complete recipe with measurements below.

How to Make Red Lentil Soup

This red lentil soup recipe has three simple steps:

Sauté
Simmer
Blend

Start by sautéing the aromatics. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until soft, about 8 minutes. Stir in the potato, garlic, cumin, and cayenne and cook for another minute.

Next, simmer the soup. Add the lentils, broth, and 1 cup water to the pot. Bring to a simmer and cook, uncovered, for 30 minutes, or until the potatoes and lentils are tender.

Then, blend. The trick to this red lentil soup recipe is only partially blending the soup. The blended lentils and potatoes will give it a nice creamy consistency, while the remaining whole potatoes and other veggies will leave a bit of texture.

An immersion blender is perfect for this, but you could use an upright blender too. If you’re going that route, transfer most of the soup to a blender and blend until smooth. Then, add it back to the pot with the remaining chunky soup.

Finally, season and serve. Stir in the lemon juice and season to taste with salt and pepper. Serve topped with a drizzle of olive oil and fresh parsley.

Enjoy!

Recipe Tips

Stop blending before it’s totally smooth. I like to blend some of the lentils and potatoes in this soup to make the broth thick and creamy. But I don’t totally puree it—leaving some chunks gives the soup a satisfying texture. An immersion blender is perfect for this!
Add more water for a thinner soup. I list a range of water in this recipe. You may need less or more depending on how much water your lentils absorb. Start on the low end and stay there for a thick red lentil soup. Add more water for a thinner one. The final texture is up to you!
Make it your own. I love this recipe as written, but it’s flexible. Feel free to make it your own! Try replacing the cumin with ground coriander or paprika, or experiment with sweet potato instead of the yellow potato or carrot. Add a couple tablespoons of tomato paste for a bolder color and tangier flavor, or dump in a can of diced tomatoes. Just don’t skip the lemon juice. Its bright, tangy flavor takes this recipe over the top.

What to Serve with Red Lentil Soup

I love to serve this red lentil soup with crusty bread and a simple salad. Any of these salad recipes would pair nicely with it:

Storage and Reheating

Leftovers keep well in an airtight container in the refrigerator for up to 4 days. You can also freeze this soup for up to 3 months.

The soup will thicken after a day or two in the fridge, so you may need to stir in a little water to thin it when you reheat.

More Favorite Soup Recipes

If you love this red lentil soup, try one of these easy soup recipes next:

Red Lentil Soup

rate this recipe:

4.90 from 232 votes

Prep Time: 10

Cook Time: 40

Total Time: 50

Serves 6

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This red lentil soup recipe is flavorful, comforting, and easy to make! Simple ingredients like red lentils, onions, cumin, and lemon juice give it a lovely creamy texture and bright, earthy flavor. Leftovers freeze well! Vegan and gluten-free.

Ingredients

3 tablespoons extra-virgin olive oil, plus more for drizzling
1 medium yellow onion, chopped
1 medium carrot, diced
1 celery rib, chopped
½ teaspoon sea salt, plus more to taste
Freshly ground black pepper
1 small Yukon Gold potato, diced
2 garlic cloves, chopped
1 teaspoon ground cumin
Pinch cayenne pepper
1 cup dried red lentils, rinsed
4 cups vegetable broth
1 to 2 cups water
2 tablespoons fresh lemon juice
Chopped fresh parsley, for garnish

Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, celery, salt, and several grinds of pepper. Cook, stirring occasionally, for 8 minutes, or until the vegetables are soft.
Stir in the potato, garlic, cumin, and cayenne and cook, stirring, for 1 minute. Add the lentils, broth, and 1 cup water. Simmer for 30 minutes, or until the lentils and potatoes are soft.
Remove from the heat and use an immersion blender to blend until mostly smooth. (Alternatively, blend the soup in an upright blender.) If the soup is too thick, add the remaining 1 cup water.
Add the lemon juice and season to taste with more salt and pepper as desired. Ladle into bowls and serve topped with a drizzle of olive oil and chopped fresh parsley.

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4.90 from 232 votes (52 ratings without comment)