This red lentil soup keeps its texture. Lentils soften but stay whole, vegetables remain visible, and the broth turns gently rich without blending. It’s simple, hearty, and honest perfect when you want a soup that feels substantial and comforting.
This is Let’s Veg cooking that lets ingredients speak for themselves.
Red Lentil Soup
Red lentil soup made smooth and comforting with simple spices. A classic Let’s Veg recipe perfect for easy, homemade meals.
Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil or butter in a pot over medium heat.
- Add onion and cook for 4-5 minutes until soft.
- Add carrot and potato (if using); cook 3 minutes.
- Stir in cumin, paprika, salt, and pepper.
- Add lentils and vegetable broth.
- Bring to a gentle boil, then reduce heat and simmer for 25-30 minutes, until lentils are very soft.
- Blend until smooth using an immersion blender or blender.
- Taste and adjust seasoning.
- Serve warm with lemon wedges and chili flakes if desired.
Nutrition
Notes
Traditional garnish includes lemon and chili oil
Add a pinch of dried mint for authenticity
Keeps well refrigerated for up to 3 days