Description
This Creamy Red Lentil Soup is a hearty and flavorful Middle Eastern-inspired dish that’s both comforting and nutritious. Made with a blend of aromatic spices, red lentils, and vegetables, this vegan and dairy-free soup is effortlessly creamy thanks to coconut milk or heavy cream. Perfect for a healthy and satisfying meal, it comes together quickly on the stovetop and can be customized with extra protein or spice variations.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, peeled and diced
- 3 garlic cloves, minced
Spices
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon turmeric
Main Ingredients
- 1 cup red lentils, rinsed and drained
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Optional Ingredients
- 1/2 cup full-fat coconut milk or heavy cream (for creaminess)
- Lemon wedges for serving
- Chopped cilantro for serving
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and diced carrots, sautéing for 5–7 minutes until they become soft and translucent. This softens the vegetables and releases their flavors.
- Add Spices and Garlic: Stir in the minced garlic, ground cumin, ground coriander, smoked paprika, and turmeric. Cook for about one minute, stirring constantly until the spices become fragrant, enhancing the soup’s depth of flavor.
- Combine Main Ingredients: Add the rinsed red lentils, canned diced tomatoes with their juice, and vegetable broth to the pot. Stir everything together to combine well, then bring the mixture to a boil over medium-high heat.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and let the soup simmer gently for 20–25 minutes. This allows the lentils and vegetables to soften thoroughly and the flavors to meld.
- Puree Soup: Remove the pot from heat. Using an immersion blender, carefully puree the soup until smooth. If you prefer a chunkier texture, you can skip blending or only partially blend the soup.
- Add Creaminess: Stir in the optional coconut milk or heavy cream to add a rich, creamy texture. This step is optional but enhances the soup’s smoothness and flavor.
- Season and Serve: Taste the soup and season with salt and black pepper as needed. Serve the soup hot with optional lemon wedges and chopped cilantro for a fresh, zesty finish.
Notes
- The soup thickens as it cools. When reheating, add extra vegetable broth to reach your desired consistency.
- For a flavor twist, substitute the spices with curry powder instead of cumin, coriander, paprika, and turmeric.
- You can boost the protein content by stirring in cooked quinoa or drained chickpeas before serving.
