{"id":2069079,"date":"2024-10-23T23:25:58","date_gmt":"2024-10-24T08:25:58","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&#038;p=2069079"},"modified":"2024-10-26T22:47:48","modified_gmt":"2024-10-27T03:47:48","slug":"red-lentil-soup","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/red-lentil-soup\/","title":{"rendered":"Red Lentil Soup"},"content":{"rendered":"<p>Lentil soup is a soup maker&#8217;s dream. Not only are lentils affordable and high in protein, they&#8217;re also incredibly versatile and can be used in nearly anything, from meaty <a href=\"https:\/\/www.tasteofhome.com\/recipes\/beef-lentil-soup\/\" data-name=\"www.tasteofhome.com\/recipes\/beef-lentil-soup\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">beef lentil soup<\/a> to this classic vegetarian red lentil soup.<\/p>\n<p>Filled with onion, carrot and spices, this lentil soup recipe uses crushed tomatoes and a box of vegetable broth for the base, making it a great <a href=\"https:\/\/www.tasteofhome.com\/collection\/contest-winning-quick-dinner-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/contest-winning-quick-dinner-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">quick dinner<\/a>. Make a big batch at the beginning of the week and enjoy the leftovers in the days to come. Sop up any remaining broth with crusty slices of <a href=\"https:\/\/www.tasteofhome.com\/recipes\/dutch-oven-bread\/\" data-name=\"www.tasteofhome.com\/recipes\/dutch-oven-bread\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Dutch oven bread<\/a>.<\/p>\n<h2>Red Lentil Soup Ingredients<\/h2>\n<ul>\n<li><strong>Red lentils:<\/strong> There are many different types of <a href=\"https:\/\/www.tasteofhome.com\/article\/what-are-lentils-and-how-to-use-them\/\" data-name=\"www.tasteofhome.com\/article\/what-are-lentils-and-how-to-use-them\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">lentils<\/a>, each with its own texture and culinary use. Red lentils cook quickly and break down easily, so they&#8217;re great for soups.<\/li>\n<li><strong>Olive oil:<\/strong> Saute the vegetables in olive oil before adding the lentils and bringing the soup together.<\/li>\n<li><strong>Onion:<\/strong> Onion is key for soups and stews. I use yellow onion for the best flavor.<\/li>\n<li><strong>Carrot:<\/strong> Chopped carrot provides texture and builds a flavorful base in soups and stews.<\/li>\n<li><strong>Garlic:<\/strong> Use freshly chopped garlic for the best flavor.<\/li>\n<li><strong>Tomato paste:<\/strong> Sauteeing the tomato paste caramelizes it, which brings out the most flavor possible.<\/li>\n<li><strong>Seasonings:<\/strong> This soup uses lots of warm spices including ground cumin, dried oregano, ground turmeric, salt, pepper and bay leaf.<\/li>\n<li><strong>Vegetable broth:<\/strong> Use a box of vegetable broth for the quickest route, or make your own <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-name=\"www.tasteofhome.com\/article\/how-to-make-vegetable-broth\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">homemade broth<\/a> if you have the time.<\/li>\n<li><strong>Crushed tomatoes:<\/strong> Crushed tomatoes add sweetness and some texture to this hearty red lentil soup.<\/li>\n<li><strong>Cilantro leaves:<\/strong> Add fresh cilantro leaves at the end for a touch of brightness.<\/li>\n<li><strong>Lemon juice:<\/strong> Don&#8217;t skimp on the lemon juice! The acid balances out the other earthy flavors and brings the soup together.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Saute the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone wp-image-2069844 size-large\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_1b.jpg?fit=700%2C1024\" alt=\"saute vegetables\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>In a large saucepot, heat the oil over medium heat. Add the onion and carrot and cook, stirring, until they&#8217;re tender, around four to five minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069846\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_2b.jpg?fit=700%2C1024\" alt=\"Add garlic; salt; cumin; oregano; turmeric; pepper and tomato paste\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Add the garlic, salt, cumin, oregano, turmeric, pepper and tomato paste. Cook for one minute longer.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069847\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_3b.jpg?fit=700%2C1024\" alt=\"Stir In Lentils\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Stir in the lentils.<\/p>\n<h3>Step 2: Simmer the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069848\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_4b.jpg?fit=700%2C1024\" alt=\"Gradually Adding Stock into the pot\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Gradually add the vegetable stock, stirring to loosen any browned bits from the bottom of the pan.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069849\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_5b.jpg?fit=700%2C1024\" alt=\"Add tomatoes and bay leaf\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Add the crushed tomatoes and bay leaf, and bring the soup to a simmer. Cook, covered, stirring occasionally until the lentils are soft, around 15 to 20 minutes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069850\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_6b.jpg?fit=700%2C1024\" alt=\"Discard Bay Leaf; Stir In Cilantro And Lemon Juice\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Discard the bay leaf, then stir in the cilantro and lemon juice.<\/p>\n<h3>Step 3: Puree the soup<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069851\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_7b.jpg?fit=700%2C1024\" alt=\"Puree Soup Using An Immersion Blender\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<p>Puree the soup using an immersion blender. Or, allow it to cool slightly and puree the soup in batches in a blender. Once it&#8217;s pureed, return it to the pan and heat it through. Serve the soup garnished with additional cilantro leaves if desired.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069852\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_9b.jpg?fit=700%2C1024\" alt=\"Red Lentil Soup served into a few bowls.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<h2>Red Lentil Soup Variations<\/h2>\n<ul>\n<li><strong>Use different lentils:<\/strong> Once you know how to cook red lentils, you can try your hand at different types. Substitute yellow lentils (which cook similarly to red lentils) or try slightly firmer brown or green lentils. Black lentils are the firmest type and are better for lentil salads or burgers.<\/li>\n<li><strong>Add other vegetables:<\/strong> Add whichever vegetables you love to this red lentil soup recipe. I like celery, thinly sliced kale and corn, and I&#8217;ll sometimes drop in some shredded cabbage or a handful of spinach at the end.<\/li>\n<li><strong>Make it creamy:<\/strong> Add a creamy component to this soup, like coconut milk or a splash of heavy cream, along with the crushed tomatoes. You can also serve it with a dollop of sour cream or creme fraiche.<\/li>\n<\/ul>\n<h2>How to Store Red Lentil Soup<\/h2>\n<p><a href=\"https:\/\/www.tasteofhome.com\/collection\/lentil-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/lentil-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">Lentil recipes<\/a>\u00a0can be stored easily either in the fridge or in the freezer. Store your red lentil soup in an airtight container. You can make it ahead of time, if needed, since it will taste even better on the second day.<\/p>\n<h3>How long does red lentil soup last?<\/h3>\n<p>Store your red lentil soup in the fridge; it will last for up to four days.<\/p>\n<h3>Can you freeze red lentil soup?<\/h3>\n<p>This is a great soup for freezing. Once it&#8217;s fully cooled down, store it in a freezer-safe container for up to four months. Thaw it in the fridge overnight before reheating it.<\/p>\n<h3>How do you reheat red lentil soup?<\/h3>\n<p>This soup is easy to reheat in the microwave or on the stovetop. Heat it until it&#8217;s simmering and warmed through.<\/p>\n<h2>Red Lentil Soup Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2069854\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_10bv2.jpg?fit=700%2C1024\" alt=\"Red Lentil Soup Close up\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Mark Derse for Taste Recipes<\/span><\/span><\/p>\n<h3>Do you need to soak red lentils for soup?<\/h3>\n<p>While <a href=\"https:\/\/www.tasteofhome.com\/article\/soaking-beans\/\" data-name=\"www.tasteofhome.com\/article\/soaking-beans\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">soaking beans<\/a> can be helpful (it helps them cook more evenly and also helps with digestion so they cause less gas!), red lentils don&#8217;t actually need to be soaked. They break down quickly enough that they don&#8217;t require soaking. Just give them a good rinse before cooking with them.<\/p>\n<h3>What can you serve with red lentil soup?<\/h3>\n<p>Red lentil soup is a meal on its own, with plenty of vegetables and protein. I like to have my soup with a piece of crusty bread and a side salad, or some simple roasted or steamed vegetables. Red lentil soup also pairs well with a <a href=\"https:\/\/www.tasteofhome.com\/collection\/kale-salad-recipes\/\" data-name=\"www.tasteofhome.com\/collection\/kale-salad-recipes\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">kale salad<\/a> or a <a href=\"https:\/\/www.tasteofhome.com\/recipes\/favorite-cabbage-salad\/\" data-name=\"www.tasteofhome.com\/recipes\/favorite-cabbage-salad\/\" data-module=\"content engagement\" data-position=\"embedded links\" rel=\"noopener noreferrer\">shaved cabbage salad<\/a>.<\/p>\n<h3>Can you make red lentil soup in the slow cooker?<\/h3>\n<p>This is a super easy soup to make in your slow cooker. Saute the vegetables, spices and lentils in a pan before transferring them to a slow cooker. Cover the pot and simmer the soup for up to eight hours on lowx.<\/p>\n\n","protected":false},"excerpt":{"rendered":"<p>This hearty red lentil soup is filled with carrots, onions and red lentils in a tomato and vegetable broth base.<\/p>\n","protected":false},"author":7061,"featured_media":2069080,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[306879,307648,304328,304292,305487,304338,304390,303966,340638,304368,303887,306848,306898,304268,304350,324623,304243,304388,304313,306699,304028,304005,304150,303883,340661,307614,304403],"categories-v2":[309854,312905,310632,308988,308984,308481,308305,310796,308992,308761,308495,340804,308745,308478,309603,312688,309876,259483,309001,309177,309586,308752,308313,312672,308609,308549,309434,308476,340844,312895,310591,340273,308812],"coauthors":[340582],"recommended_recipes":[{"post_title":"Vegetable Lentil 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Soup","post_link":"\/recipes\/red-pepper-carrot-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps26446_TH944554D41A.jpg"},{"post_title":"Hearty Veggie Lentil Soup","post_link":"\/recipes\/hearty-veggie-lentil-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps29740_LT1115459D33.jpg"},{"post_title":"Lentil Stew","post_link":"\/recipes\/lentil-stew\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps5948_CS1304C72.jpg"},{"post_title":"Lentil Barley Soup","post_link":"\/recipes\/lentil-barley-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps8042_CW2119C31A_CT.jpg"},{"post_title":"Hearty Lentil Soup","post_link":"\/recipes\/hearty-lentil-soup\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps9317_C10007C51A.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Red-Lentil-Soup_EXPS_TOHcom24_256427_MD_P2_09_25_8b.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/red-lentil-soup\/","name":"Red Lentil Soup","datePublished":"2024-10-23","dateModified":"2024-10-23","prepTime":"PT15M","cookTime":"PT30M","totalTime":"PT45M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_EXPS_TOHcom24_256427_MD_P2_09_25_8b.jpg","height":1200,"width":1200},"recipeCategory":["Dinner","Side Dishes"],"description":"Cozy red lentil soup is chock full of carrots, onions and red lentils. This tomato-based soup is packed with protein and comes together quickly for a weeknight meal.","recipeIngredient":["2 tablespoons olive oil","1 medium onion, chopped","1 medium carrot, chopped","2 garlic cloves, minced","3 tablespoons tomato paste","2 teaspoons salt","1 teaspoon ground cumin","1 teaspoon dried oregano","1 teaspoon ground turmeric","1\/2 teaspoon pepper","1-1\/2 cups dried red lentils, rinsed","6 cups reduced-sodium vegetable broth","1 can (15 ounces) crushed tomatoes","1 bay leaf","1\/2 cup fresh cilantro leaves","1 tablespoon lemon juice"],"recipeInstructions":[{"@type":"HowToStep","name":"Saute the vegetables","text":"In a large saucepot, heat the oil over medium heat. Add the onion and carrot and cook, stirring, until they're tender, around four to five minutes. Add the garlic, salt, cumin, oregano, turmeric, pepper and tomato paste. Cook for one minute longer. Stir in the lentils.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_1b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Simmer the soup","text":"Gradually add the vegetable stock, stirring to loosen any browned bits from the bottom of the pan. Add the crushed tomatoes and bay leaf, and bring the soup to a simmer. Cook, covered, stirring occasionally until the lentils are soft, around 15 to 20 minutes. Discard the bay leaf, then stir in the cilantro and lemon juice.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Red-Lentil-Soup_TOHcom24_256427_MD_P2_09_25_4b.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Puree the soup","text":"Puree the soup using an immersion blender. Or, allow it to cool slightly and puree the soup in batches in a blender. Once it's pureed, return it to the pan and heat it through. 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