red lentil soup

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. Infused with cumin, oregano, and rosemary. Finished with a bright splash of lemon juice and fresh parsley. Keep it vegan, or add a sprinkle of salty feta, if you like.

Easy Greek Red Lentil Soup Recipe

Extra virgin olive oil (I used Early Harvest)

onion,

garlic cloves,

carrots, chopped

dry oregano

tsp cumin

tsp rosemary

tsp red pepper flakes

dry bay leaves

tomatoes

low-sodium vegetable broth

red lentils,

Kosher salt

lemon

lemons

parsley

feta cheese to serve, optional

Heat 3 tbsp extra virgin olive oil until shimmering but not smoking. Add onions, carrots and garlic. Cook 3  to 4 minutes, stirring regularly. Add spices and bay leaves. Cook for a few seconds till fragrant, keep stirring so spices don't burn.

Add crushed tomatoes, broth, lentils. Season with kosher salt. Bring to a boil, then lower heat to simmer for 15 to 20 minutes, until lentils are fully cooked.

Remove from heat. If you have the time, let soup cool a bit before using an immersion blender to puree. Pulse a few times till you reach the creamy consitency you are looking for.

Return soup to heat, and stir to warm through. Add lemon zest, lemon juice, and fresh parsley.

Transfer soup to serving bowls and top with extra virgin olive oil. If you like, top each bowl with a generous sprinkle of feta cheese. Serve with your favorite crusty bread!

What a delicious soup!  The feta cheese and drizzle of olive oil once served really takes it to the top.

Absolutely amazing! I never usually made soups but this sounded so good and easy to make. I now make it every week and keep it in the fridge to heat up for a quick snack because it’s so delicious and healthy.

I am a fan of red lentil soup and have made numerous variations of it but THIS is my new favorite. Most of the recipes I have used include oregano and cumin but the rosemary in this one adds a nice touch. Happy to have found it!

Delicious!  The combination of spices and lemon give this soup a nice balanced flavor of tanginess and mild spice. Adding feta was surprisingly good and  added a touch of saltiness to the flavors. Served it with toasted baguettes.  Perfect for lunch or dinner.

Delicious every time! A family favorite on rotation at our house. Served with a crusty sourdough... Absolutely heaven!

Amazing recipe! Perfect way to welcome the colder seasons :)

Best Lentil Soup I ever had!  Also try with a pinch of cilantro.

Just made this soup.  The absolute best.  Lots of my favorite flavors.  Perfect for this time
Of year.  Looking forward to trying some of your other recipes.

Excellent soup the variety of flavors are amazing thank you for sharing

This is probably the best thing that has every happened to me! I made this soup to have for lunch throughout the week and it is incredible! It’s easy to make, and it has so much flavor! It’s surprisingly filling too. It kept me full all the way through to dinner. The only change I made was that I used chicken broth in place of vegetable broth just for personal preference. This soup is bowl licking good! Love it!

Made this soup last night and it was absolutely delicious!  The lemon zest and juice really intensified the flavor! Will be making this again and again. I added some cut up boneless chicken thighs to have the soup for dinner with some crusty bread! I love how easy it was to prepare. 
Thank you!

I have tried dark lentils before but did not care for them; this recipe was different.  The lentils cooked beautifully and combined with the other ingredients to make a tasty, satisfying soup that was smooth and satisfying.  Thank you for sharing and recommending this recipe to those of us who were lentil-skeptics!

The pickiest eater in my family came and said he was excited for dinner because it smelled soooo good. And, honestly, I couldn't stop taking sips of the broth while it was simmering. It was just that good. Unfortunately I made one mistake, I squeezed the lemons directly into the soup. I should have squeezed them into a bowl and added the lemon to taste. The lemon over powered the other flavors. I do want to try this recipe again (adding the lemon little by little). The origional broth was just toooo good to not try again.

https://www.youtube.com/watch?v=-QrQgd5fjqg

This creamy red lentil soup, prepared Greek-style, will surprise your taste buds in the best way possible!

👉 FULL RECIPE: http://bit.ly/TMD-Greek-Lentil-Soup
👉 SUBSCRIBE TO THIS CHANNEL: http://bit.ly/TMDYouTube-Subscribe
👉 MEDITERRANEAN SPICES: http://bit.ly/TMD-Spices
👉 GREEK OLIVE OIL: http://bit.ly/Early-Harvest-EVOO

INGREDIENTS:
🔹 Extra virgin olive oil (I used Early Harvest)
🔹 1 large onion, chopped
🔹 3 garlic cloves, minced
🔹 2 carrots, chopped
🔹 3 tsp dry oregano
🔹 1 1/2 tsp cumin
🔹 1 tsp rosemary
🔹 1/2 tsp red pepper flakes
🔹 2 dry bay leaves
🔹 1 cup crushed tomatoes (from a can)
🔹 7 cups low-sodium vegetable broth
🔹 2 cups red lentils, rinsed and drained
🔹 Kosher salt
🔹 Zest of 1 lemon
🔹 Juice of 2 lemons
🔹 Fresh parsley for garnish
🔹 Crumbled feta cheese to serve, optional

Greek Red Lentil Soup Recipe from The Mediterranean Dish

This Moroccan Red Lentil Quinoa Soup is made with simple ingredients, easy to make and full of delicious flavor! Make this in an Instant Pot or stove top.

Moroccan Red Lentil Quinoa Soup

olive oil

onion, diced

5-6 garlic cloves, rough chopped

carrots, diced (2 cups)

red bell pepper, diced

poblano pepper, diced (optional, for a subtle heat)

veggie broth (or chicken broth)

salt

cumin

chili powder

coriander

cinnamon

thyme

turmeric

maple syrup

red lentils (split lentils)

quinoa

raisins

Set Instant Pot ( Pressure cooker) to saute function

and heat the oil. Add the onion and garlic and saute 3-4 minutes, stirring until fragrant. Add the carrots, bell pepper and optional poblano and stir 2 minutes.

Add the diced tomatoes (and juices) and broth. Stir in the salt, cumin, chili powder, coriander, cinnamon, turmeric, thyme, and maple syrup.  Stir in the split red lentils and the quinoa. You will be tempted to add more but don&#8217;t. 🙂 Give a good stir. At this point, you could also toss in 1/4 cup raisins (or add after).

Set instant pot to high pressure for 5 minutes. Manually release (cover the spout with a kitchen towel).

Taste, adjust salt if needed. For a bit of acid, a squeeze of lemon or lime is nice. The stew will thicken as it sits.

Serve this up with fresh radishes and herbs. Add a drizzle of olive oil  (or for extra richness and a swirl of yogurt).

This is a wonderful satisfying dish! The spice profile is fantastic. I followed the recipe  almost exactly (only used 1tsp cumin) and used a sweet potato along with the carrots and red pepper. I added the raisins and loved every bite. Next time, I’ll add the poblano for a little heat. So good!

Delicious comforting soup. I’ve been searching for so long for a lentil soup that I liked enough to make again and this is it! Warm spices(I didn’t add chili) and the thickness added by the lentils and quinoa - what a hug in a bowl this soup is when we could all use a few more hugs! Thank you.

So good! Such an interesting pairing of spices. This is my first Moroccan dish to try and really enjoyed it! (My only change was omitting the maple syrup as I’m doing a partial fast and can’t have anything sugary. Syrup probably only heightens the flavor, but I’ll have to try it next time.

I just made this.... it's SO GOOD! Thank you for this.

one of my frequent "go-to recipes" that I make from this site. 
Makes great use of all those veggies laying around the back of your fridge.  :) 

 When I don't have the precise spices I do the following substitutions: 
Onion- Ive used yellow, white or red
Chili powder sub with Harissa 
Tomatoes I've use fresh or a can of fire roasted or stewed
Potatoes-white sweet potatoes, Stokes purple potatoes, yams, jewel sweet potatoes (cut small)  
Ground Coriander sub with whole coriander and ground in mortar and pestle
Veg. broth sub for 4 cups of water, 1 onion diced small and half a celery stalk

Have no fear...I have tried it many times and it comes out great every time.

Great, easy recipe after a busy work day!  One of those that works well with whatever you have in the fridge.  I made it stove top in the dutch oven, and  subbed jarred jalepenos for poblanos. Used mini potatoes and carrots for the root veggies, added celery that was about to wilt.  Doubled the tomatoes because I had a 28oz can of diced tomatoes to get rid of, so my 3/4c of Lentils was generous since I had the extra liquid.  Delicious!  Feels like a bowl of healthy goodness on a chilly winter night.  Thank you!

Things on the list to try with this recipe:
-Sweet potatoes and/or butternut squash instead of potatoes.
-Tiny bit of peanut butter to add an undefinable richness (and keeps it vegan, though I'm not vegan)
-Lacinto/Tuscan Kale (because I live in CA and it's basically a law to eat it:-)
-A few cardamon seed

Made this recipe last night using parsnip, onions, carrots, red pepper.  Added chili flakes in place of poblano. Added raisins. For a Moroccan flair I might add dried apricots next time. Also added a can of chickpeas towards the end. Used chopped mint and parsley for another Moroccan touch. Pomegranate arils would be good too. Did it on the stove top. Excellent recipe. Enough for 6 but served over couscous would go further. Thank you.

Loved it first time I’ve cooked with Lentils.

Love this recipe, it’s delicious with naan bread too! The only thing is the recipe makes SO MUCH! I cut it in half and still get 4-5 servings out of it. But it’s amazing and healthy, love it!

I made this today.  The  house smells amazing and the soup is delicious!  I had a bowl with feta and then a second serving with sea salt and pepper.  I think I prefer just with the salt and pepper.  No one else in my house will eat it but I am quite happy that I get it all to myself.  This is my first time on your site and making a recipe from it. I am excited to try out more recipes.

So good!! I used French lentils because that's what I had on hand, and goat cheese instead of feta and cilantro instead of parsley. It was fantastic! Amazing depth of flavor, super creamy, and warming

I have explored probably 5 or 6 lentil soup recipes in the last two years. They have become a staple of mine. This is the best one. When I make other ones, I find myself trying to make it taste like this one. I hate leftovers and when I make this, I eat it every day for lunch until its gone! I like lots of feta and fresh parsley with a crispy ciabatta drizzled with olive oil. Sometimes I add some chili crisp or spinach to change up the flavors. This soup is versatile, tangy, nutrient packed, light and really just perfect in every way. Thank you for this GIFT!! Seriously, great great great job.

Red Lentil Soup. Delicious - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.

Spiced Carrot and Red Lentil Soup

carrot

onion

vegetable broth

natural yogurt

lemon juice

garlic ((1 clove = ½ tsp dried))

Get a pot, pop it on a low heat and add the olive oil.

Cut the carrots, onion and grate the garlic.

Throw them in the pot, cook for a minute or two and chuck the lentils in after.

Stir a little until the lentils are covered with oil (they open their pores which then tastes better).

Add the vegetable stock and yoghurt.

Let the soup simmer for 15-20 minutes on low heat.

Season with salt and pepper.

Add the lemon juice.

Blend it with a hand blender if available, don't worry if you cant.

Ready (eat with bread, add your favourite herbs for variety, and some more yoghurt or sour cream)

Delicious Red Lentil Soup - six ingredients, 30g of protein per bowl. Tasty and high in fiber too.
Check otu the full recipe here:
http://hurrythefoodup.com/red-lentil-soup/

Ingredients for 2 big bowls:

- 2 Carrots
- 1 Onion
- 1250ml Vegetable Broth
- 1 cup of Natural Yogurt
- 200g (7 oz) Red Lentils
- Few dashes of lemon juice (optional)
- One clove/dash dried garlic

Directions:

- Get a pot, add some oil
-Cut carrots and the onion.
- Add them with the lentils into the pot.
- Stir a little until lentils are covered with oil. (They open pores and which then tastes better.)
- Add vegetable broth and yogurt
Let the soup simmer approx. 20 minutes on low heat
- Season with salt and pepper
- Add few dashes of lemon juice
- Blend it, if you have one.
- Ready. (Eat with bread, add some herbs, add sour cream)

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Jenny's Secret Red Lentil Soup | Hurry The Food Up

This is a warming and spicy red lentil soup loaded with amazing flavor, nutrients and with a thick and comforting texture, just made for dunking in crusty bread!

SPICY RED LENTIL SOUP WITH CARROTS.

carrots, diced ((150-200 grams))

onion, chopped

garlic clove, chopped

tsp turmeric

tsp cumin ((or cumin seeds))

lemon, juice

tsp salt,

tsp black pepper,

Rinse your lentils under runny water and drain.

In a large pot heat gently the olive oil, add the onion, and cook for about 5 minutes or until the onion starts to soften.

Add cumin, turmeric, garlic, and stir for 1 minute until fragrant.

Then add lentils, carrots and give a good stir.

Add the broth, salt, and pepper and bring to the boil*.

Reduce the heat, cover with a lid, and simmer for about 20 minutes, stirring occasionally.

Remove the pot from the heat, check the seasoning and the consistency (you might like a thicker or a thinner soup, so you can add or reduce the amount of liquid - see notes)*.

If you like, blend with a hand blender if you like a smooth and creamy soup. 

Serve with chopped parsley or coriander, a pinch of paprika if you like and freshly squeezed lemon juice*.

This gorgeous Lemon Lentil Soup features bright lemony flavors, creamy red lentils and plenty of fresh vegetables. It&#039;s a naturally vegan and gluten free soup that everyone will enjoy!

Lemon Lentil Soup

garlic,

carrots,

celery,

red lentils

raw cashews

baby spinach

parsley,

salt + black pepper,

tiny pinch pinch cayenne pepper, optional for heat

Heat the olive oil in a large pot over medium heat. Add the onions, garlic, carrots and celery. Sauté, stirring frequently for about 5-6 minutes.

Add the red lentils, broth, cumin, coriander and turmeric and stir to combine. Bring to a boil, then lower heat to a simmer for 30 minutes, until the lentils are soft.

Place the cashews and lemon juice in a high powered blender, along with 2 cups of the soup. Blend on high until creamy and smooth.

Add the creamy blended mixture back to the pot and stir in the spinach/kale, if using. Cook for a few minutes until kale has softened, if using.  If you want a thinner soup, add 1/2-1 cup of water or more broth.

Taste and add salt/pepper and cayenne pepper. Serve immediately and enjoy!

Leftover soup will keep for 4-5 days in the refrigerator, and can also be frozen. It does thicken as it sits, so add a little water or broth when you reheat it. It&#039;s also good served with a scoop of rice.

Beautifully-spiced soup of lentils, chickpeas, vegetables and herbs. Hearty enough for dinner.

MOROCCAN LENTIL SOUP: HARIRA

extra virgin olive oil

yellow onion, finely chopped

carrot,

parsley, leaves

cilantro, leaves

garlic garlic

ginger

sweet paprika

Aleppo pepper (or substitute freshly ground black pepper)

dry red lentils,

chickpeas, drained (or 1 1/2 cups cooked chickpeas)

chicken

Optional Garnish:

Lemon wedges (1 per person)

In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don&#8217;t let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup.

Season, to taste, with salt. Serve with lemon wedges and dates.

I made this today and it is amazing! I added 3 pureed dates and squeezed the juice of 1/2 a lemon. Yummy!

Hi there! I have to say I absolutely love this recipe thx a lot! One question tho, is this soup also vegan ?? 
Many thanks!

This is a perfect soup to start the new year - delicious and nutritious!

Super disappointed with the flavors.  The flavors fell flat for me.   I followed the recipe with the exception of not having cilantro so I added extra parsley in its place with a squeeze of lemon to help with the lack of cilantro.  This recipe needs more depth .

This red lentil potato soup with lemon is vegan, easy to make, and full of flavour. Enjoy a bowl of this nourishing kale and lentil soup on its own or with some crusty bread for a satisfying meal.

Red Lentil Potato Soup with Lemon

celery sticks, diced

4-5 garlic cloves, diced

300 g (1 1/2 cups) red split lentils

curry powder

paprika

tsp salt

tsp black pepper

1.5 litres (7 cups) stock

cavolo nero (or another type of kale)

https://www.youtube.com/watch?v=6rVfPxE8-PY

Red Lentil Soup! This red lentil soup recipe is both vegan and gluten-free! A healthy, low-fat soup that's cozy and simple and packed with 18g of plant-based protein per serving.

Red Lentil Soup

garlic cloves, chopped

celery sticks, chopped

potato,

smoked paprika

salt/pepper

(28 ounce) can diced tomatoes, drained

Heat 1 tsp. olive oil over medium heat in a large sauce pan.

Add the onion and let cook for 5 minutes until soft.

Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.

Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.

Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.

Cover and cook for 20 minutes and cook until lentils are tender.

Remove from heat and puree 1/2 of the soup using either a blender or immersion blender.

Add back in the 1/2 of the soup and stir in the herbs and lemon juice.

Season to taste with salt/pepper if needed and serve.

We just loved this. It's cold up here in Canada! My husband is a naughty diabetic and it's hard to find things to cook that he likes and will eat. He liked this so much that at this moment I'm simmering another batch for the freezer. The flavor is gently exotic with a lovely well rounded taste. Good stuff.

This was a great find - just substituted the large potato with 3 medium small heirloom carrots and it worked out beautifully!

Much appreciated!!

EÖ

This soup smells amazing cooking.  One of the best lentils soups I have made...this recipe is a keeper ! I am trying to stay away from white potatoes so I cubed up a sweet potatoe..it was very good.  Thank you for sharing this recipe

Excellent. Even my very fussy son in law loved it. And the baby loved it . Thank you.

I made this receipe and it was delicious!  Both my hubby and I enjoyed it so much.  It was very favourable thanks to all the spices.  The receipe says it makes 8 cups which it does.  Can you tell me how much per serving in order to get 18g of plant protein?   Thanks so much.  This is a definite favourite.

This was so DELICIOUS and a big hit with the family!  It was quick and easy to make.   Definitely adding it to my favorites! Thank you!

Red Lentil Soup with Spinach is a delicious, Middle Eastern inspired Lentil Soup, made with red lentils, turmeric, spinach, carrots and lemon. It&#x27;s golden in color, and very easy to make and leftovers are freezer-friendly.

carrots

garlic (finely chopped)

lentils

flat-leaf parsley

baby spinach (2 oz)

Heat the oil in a large pot or Dutch oven over medium heat, add the onions and carrots and saute until soft, about 5 to 6 minutes, stirring.

Add the chopped garlic, turmeric and cumin and continue cooking for 2 - 3 minutes more.

Stir in the lentils, add the broth and bring to a boil, reduce heat and cook covered on low for about 30 minutes, stirring occasionally until thickened. Remove from heat.

Top 23 red lentil soup recipes from across the web

The most viewed red lentil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

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Top 23 red lentil soup recipes from across the web

The most viewed red lentil soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Easy Greek Red Lentil Soup Recipe

Moroccan Red Lentil Quinoa Soup

Easy Greek Red Lentil Soup Recipe

Spiced Carrot and Red Lentil Soup

SPICY RED LENTIL SOUP WITH CARROTS.

Lemon Lentil Soup

MOROCCAN LENTIL SOUP: HARIRA

Red Lentil Potato Soup with Lemon

Red Lentil Soup

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