This recipe for red lentils soup is one of my favorites. It’s inspired by Melissa Clark’s red lentil soup. This bright orange delight tastes fantastic. But most importantly, it comes with a bouquet made of the best flavors, such as cumin, garlic, paprika, the nutty taste of lentils, sweet onion, and the ever fragrant tomato sauce.
Oh, and more than that, the discussed red lentil soup recipe is piled up with a great amount of nutritive goodness, such as B vitamins, iron, magnesium, potassium, zinc, and plant-based protein and fiber. What could you want more on a nice day than to stay jolly, full, and healthy?!
Do I need to soak red lentils?
How long I should cook red lentils?
Well, it depends on which recipe you’re preparing with these lentils.
For example, you decide to make a salad with whole red lentils. In this case, cook them for around 15 – 20 minutes maximum, otherwise, they will shred apart and become mush.
Moreover, do not forget to season with salt only after the lentils are cooked. If salt is added before, they will become hard and crunchy.
But if you choose a recipe for red lentils soup, cook them longer for around 25 – 30 minutes. This will allow the spices and other key ingredients to completely blend with pulses and transform everything into a flavoursome meal. And, in addition, to soften enough to be easy to blend.
- Red lentils – 200 g
- Red Onion – a medium one ~ 40 g
- Garlic – 2 cloves
- Tomato sauce / Passata – 200 ml
- Olive oil – 2 tbsp
- Cumin – 1 tsp (ground)
- Salt – 1 tsp
- Black Pepper – 1 tsp (freshly ground)
- First, prepare the ingredients: rinse 200 grams of lentils with cold water to wash away any dust and debris; 2-3 rinses are enough. Roughly chop one medium onion and two garlic cloves.
- In a large pan, over medium-high heat, warm two tablespoons of olive oil, toss in the chopped onion and garlic and cook for 2 minutes, or until the onion becomes translucent. Add 200 ml of tomato sauce, season with salt, pepper and ground cumin and cook for 3-4 minutes until fragrant.
- Stir in the red lentils and cook for 2 minutes more. Pour 900 ml of water over the ingredients and bring to boil. Then lower the heat, and simmer for around 20-25 minutes until the lentils are soft and ready. Turn off the heat and blend with an immersion blender until smooth and creamy. Divide into bowls and drizzle with a few drops of olive oil and season with paprika and freshly ground black pepper.
Notes & Tips
- Serve this red lentil soup with grated, yoghurt, parmesan or a cheese of your choice, toasted tortillas, naan bread, croutons, or parmesan crackers.
- Add more water if you like your soup to be more liquid or the other way around if you like it thicker.
- Add more ground black pepper to make this soup even better. In my experience, the spicier you make this soup, the better it tastes.
Nutrition per Serving
*Important: All the nutrition values are based on McCance and Widdowson’s ‘composition of foods on the nutrient content of the UK food supply, thus may differ from your products.
The nutrition label is purely informative. I’m a not certified nutritionist.
*This post may contain AFFILIATE LINKS, see what it means.
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