There’s nothing quite like a warm, comforting bowl of soup to brighten up a chilly evening. And when that soup is made with nutritious and flavorful red lentils, you’ve got yourself a match made in heaven. In this collection of 20 cozy recipes, we’ll explore the many ways you can use red lentils to create delicious, warming soups that are perfect for snuggling up on the couch with a good book or sharing with friends and family.
From classic Indian-inspired dishes to innovative twists like smoky sweet potato and spicy harissa, these recipes showcase the incredible versatility of red lentils. Whether you’re in the mood for something creamy and comforting or light and zesty, we’ve got a recipe that’s sure to hit the spot.
Spiced Red Lentil and Coconut Soup
Warm up with this aromatic Spiced Red Lentil and Coconut Soup, a perfect blend of Indian-inspired flavors and creamy texture.
Ingredients:
– 1 cup red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) full-fat coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onion, garlic, and ginger in a little water until softened.
2. Add lentils, cumin, coriander, turmeric, and cayenne pepper (if using). Cook for 1-2 minutes.
3. Pour in water or broth, bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
4. Stir in coconut milk and season with salt and pepper.
5. Serve hot, garnished with cilantro leaves (if desired).
Cooking Time: 30-40 minutes
Moroccan-Style Red Lentil Soup with Harissa
Moroccan-Style Red Lentil Soup with Harissa Recipe
A flavorful and comforting soup that combines the earthy taste of red lentils with the spicy kick of harissa, this Moroccan-inspired recipe is perfect for a chilly evening or as a nutritious meal prep option.
Ingredients:
– 1 cup dried red lentils
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon turmeric
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1/4 cup harissa paste
– Salt and pepper, to taste
– Fresh parsley or cilantro leaves, for garnish
Instructions:
1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic, cumin, coriander, and turmeric; cook for 1 minute.
4. Stir in the diced tomatoes and vegetable broth.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
6. Stir in the harissa paste; season with salt and pepper to taste.
7. Serve hot, garnished with fresh parsley or cilantro leaves.
Cooking Time: 45-50 minutes
Golden Turmeric Red Lentil Soup
Golden Turmeric Red Lentil Soup Recipe
This vibrant and nourishing soup is a perfect blend of Indian-inspired flavors, with the warmth of turmeric and the comfort of red lentils. With its bright golden color and aromatic spices, it’s sure to become a new favorite.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon turmeric powder
– 1 can (14 oz) diced tomatoes
– 1/2 cup water
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the cumin, coriander, and turmeric; cook for 1 minute.
3. Stir in the lentils, broth, diced tomatoes, and water. Bring to a boil, then simmer for 30 minutes or until the lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Creamy Red Lentil and Tomato Bisque
This recipe is a comforting and flavorful twist on traditional tomato soup, packed with nutritious red lentils and rich cream. Perfect for a chilly evening or as a starter for a special occasion.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until softened.
2. Add lentils, water, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Purée the mixture with an immersion blender or transfer to a blender and blend until smooth.
4. Stir in heavy cream or half-and-half and season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 45 minutes
Lemon-Garlic Red Lentil Soup with Spinach
Brighten up a chilly day with this vibrant and flavorful soup, packed with the nutritional benefits of red lentils and the freshness of lemon and spinach.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 small onion, finely chopped
– 3 cloves garlic, minced
– 1/2 teaspoon grated fresh ginger
– 1/2 lemon, juiced (about 2 tablespoons)
– 1/4 cup chopped fresh spinach leaves
– Salt and pepper, to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and grated ginger; cook for an additional minute.
4. Stir in the lentils, vegetable broth, and lemon juice. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Stir in the chopped spinach leaves and season with salt and pepper to taste.
6. Serve hot, garnished with additional spinach leaves if desired.
Cooking Time: 25-30 minutes
Smoky Red Lentil and Sweet Potato Soup
This hearty soup combines the comforting warmth of sweet potatoes with the earthy flavor of red lentils, all infused with a smoky depth from chipotle peppers. A perfect blend for a cozy evening.
Ingredients:
– 1 large onion, diced
– 2 cloves garlic, minced
– 2 medium sweet potatoes, peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potatoes, lentils, broth, chipotle pepper, and cumin. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with cilantro if desired.
Cooking Time: 35-45 minutes
Indian Masoor Dal Soup with Cumin and Coriander
This recipe for Indian Masoor Dal Soup is a comforting and flavorful dish that combines the nutty flavor of split red lentils (masoor dal) with the earthy warmth of cumin and coriander. Perfect for a chilly evening, this soup is easy to make and packed with nutrients.
Ingredients:
– 1 cup masoor dal (split red lentils)
– 2 cups water
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt, to taste
– 2 tablespoons ghee or vegetable oil
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes. Drain and set aside.
2. In a large pot, heat the ghee or oil over medium heat. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic, cumin, coriander, and salt. Cook for an additional minute.
4. Add the lentils and 2 cups of water to the pot. Bring to a boil, then reduce the heat and simmer for 20-25 minutes, or until the lentils are tender.
5. Serve hot, garnished with chopped cilantro or scallions if desired.
Cooking Time: 30-35 minutes
Red Lentil and Carrot Soup with Ginger
Warm Up with a Hearty Red Lentil and Carrot Soup with Ginger
This comforting soup is perfect for a chilly day, packed with the nutritional benefits of red lentils and carrots. The addition of ginger adds a lovely depth of flavor.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 2 inches fresh ginger, peeled and grated
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Optional: 1/4 cup chopped fresh cilantro for garnish
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the grated ginger and cook for an additional minute.
3. Add the lentils, carrots, and vegetable broth to the pot. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce the heat and simmer for 30-40 minutes or until the lentils are tender.
5. Use an immersion blender to puree the soup to desired consistency.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40-50 minutes
Mexican-Inspired Red Lentil Soup with Lime and Avocado
This vibrant and flavorful soup combines the warmth of red lentils with the brightness of lime juice and the creaminess of avocado, all wrapped up in a comforting bowl.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1/2 cup water
– Salt and pepper, to taste
– Juice of 1 lime (about 2 tablespoons)
– Chopped fresh cilantro, for garnish
– 1 ripe avocado, diced
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, cumin, and smoked paprika (if using) and cook for an additional minute.
3. Add the lentils, broth, diced tomatoes, water, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Stir in lime juice and adjust seasoning as needed.
5. Serve hot, garnished with cilantro and topped with diced avocado.
Cooking Time: 45-50 minutes
Red Lentil and Roasted Garlic Soup
This comforting soup is a perfect blend of earthy red lentils, rich roasted garlic, and aromatic spices. Serve it with a swirl of cream or a sprinkle of crusty bread for a cozy meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, peeled and chopped (1 reserved for roasting)
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cups vegetable broth
– 1 can diced tomatoes
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Wrap the reserved garlic clove in foil and roast for 30 minutes.
2. In a large pot, sauté onions, carrots, and celery in a little oil until tender.
3. Add lentils, broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes or until lentils are tender.
4. Squeeze roasted garlic into the soup and stir well.
5. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro if desired.
Cooking Time: Approximately 45 minutes
Herbed Red Lentil Soup with Thyme and Rosemary
Warm up on a chilly day with this aromatic and nutritious soup, infused with the earthy flavors of thyme and rosemary.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 sprigs fresh thyme, chopped
– 1 sprig fresh rosemary, chopped
– 1 can (14.5 oz) diced tomatoes
– Salt and pepper, to taste
– Olive oil, for serving (optional)
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, vegetable broth, thyme, rosemary, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with salt and pepper to taste.
4. Serve hot, drizzled with olive oil if desired.
Cooking Time: 30-40 minutes
Middle Eastern Red Lentil Soup with Sumac
This hearty soup is a staple of Middle Eastern cuisine, made with red lentils, aromatic spices, and a hint of tangy sumac. Serve it with a swirl of yogurt and a sprinkle of fresh parsley for a comforting and flavorful meal.
Ingredients:
– 1 cup dried red lentils
– 2 cups water
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– 1/2 teaspoon sumac
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
Instructions:
1. Rinse the lentils and soak them in water for at least 30 minutes.
2. In a large pot, sauté the onion and garlic until softened.
3. Add the cumin, smoked paprika (if using), sumac, salt, and pepper. Cook for 1 minute.
4. Add the soaked lentils and 2 cups of water to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
5. Serve hot, garnished with chopped parsley and a dollop of yogurt (optional).
Cooking Time: 45-50 minutes
Creamy Red Lentil and Butternut Squash Soup
This comforting soup is a perfect blend of creamy and savory, with the natural sweetness of butternut squash and the earthiness of red lentils. Serve it as a cozy side dish or enjoy it as a satisfying main course.
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper, to taste
– 1/4 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash cubes on a baking sheet for 30-40 minutes, or until tender.
2. In a large pot, sauté the onion and garlic in a little water until softened.
3. Add the lentils, vegetable broth, cumin, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
4. Blend the soup with an immersion blender or transfer it to a blender and puree until smooth.
5. Stir in the roasted butternut squash and heavy cream (if using).
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Red Lentil and Kale Soup with Lemon Zest
This vibrant soup combines the comforting warmth of red lentils with the earthy freshness of kale, all brightened up by a squeeze of lemon zest. Perfect for a cozy weeknight dinner or a hearty lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups curly kale leaves, stems removed and discarded, leaves coarsely chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– Lemon zest, for garnish
Instructions:
1. In a large pot, heat the oil over medium-high. Add onion and cook until softened, about 5 minutes.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add lentils, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
4. Stir in chopped kale and diced tomatoes. Cook for an additional 5 minutes, or until kale is wilted.
5. Squeeze lemon juice over the soup and stir to combine.
6. Serve hot, garnished with lemon zest.
Cooking Time: 35-40 minutes
Spicy Red Lentil Soup with Chili Flakes
Spicy Red Lentil Soup with Chili Flakes: A flavorful and nutritious soup that combines the comfort of lentils with a kick of heat from chili flakes.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/4 teaspoon chili flakes
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Stir in the cumin, smoked paprika (if using), and chili flakes. Cook for 1 minute.
5. Add the lentils, vegetable broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro (if desired).
Cooking Time: 35-45 minutes
Red Lentil and Chickpea Soup with Tahini Drizzle
This comforting soup is a staple of Middle Eastern cuisine, packed with protein-rich lentils and chickpeas, aromatic spices, and a tangy tahini drizzle. Perfect for a cozy evening meal or lunch.
Ingredients:
– 1 cup red lentils
– 2 cups water
– 1 can chickpeas (14 oz)
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 2 tablespoons tahini
– 2 tablespoons lemon juice
– 1/4 cup water
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add lentils, cumin, smoked paprika, salt, and pepper. Cook for 1 minute.
3. Pour in water and bring to a boil.
4. Reduce heat and simmer for 30 minutes or until lentils are tender.
5. Blend half of the soup with chickpeas.
6. In a small bowl, whisk together tahini, lemon juice, and water.
7. Serve warm soup topped with tahini drizzle.
Cooking Time: 45-50 minutes
French-Inspired Red Lentil Soup with Herbes de Provence
A hearty and flavorful soup that combines the warmth of red lentils with the aromatic essence of Herbes de Provence, a classic French blend of herbs.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon Herbes de Provence
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish (optional)
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the red lentils, vegetable broth, diced tomatoes, and Herbes de Provence. Season with salt and pepper to taste.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 30-40 minutes
Red Lentil and Mushroom Soup with Sage
This comforting soup is a perfect blend of earthy flavors, with the warmth of red lentils, the earthiness of mushrooms, and the subtle hint of sage. Serve with crusty bread for a cozy meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 tablespoon olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried sage
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the garlic and mushrooms; cook until the mushrooms release their liquid and start to brown, about 8 minutes.
4. Add the lentils, broth, and sage. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Season with salt and pepper to taste.
Cooking Time: 45-50 minutes
Red Lentil and Spinach Soup with Lemon-Tahini Swirl
This vibrant soup combines the comforting warmth of red lentils with the bright, zesty flavor of lemon-tahini swirl. Perfect for a chilly evening or a quick lunch, this recipe is packed with nutrients and flavor.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
– 1/2 cup tahini
Instructions:
1. In a large pot, sauté onion and garlic in olive oil until softened.
2. Add lentils, broth, cumin, salt, and pepper. Bring to a boil, then simmer for 20-25 minutes or until lentils are tender.
3. Stir in spinach leaves until wilted.
4. In a small bowl, whisk together lemon juice and tahini until smooth.
5. Serve soup hot, topped with the lemon-tahini swirl.
Cooking Time: 30-35 minutes
Thai Red Lentil Soup with Coconut Milk and Lemongrass
This vibrant and aromatic soup is a twist on traditional Thai curries, substituting lentils for meat to create a hearty and nutritious meal. The coconut milk adds richness and creaminess, while the lemongrass provides a subtle citrus note.
Ingredients:
– 1 cup red lentils
– 2 cups water or vegetable broth
– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1-inch piece of lemongrass, bruised
– 1 can (14 oz) diced tomatoes
– 1 teaspoon Thai red curry paste
– 1/2 cup coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the coconut oil over medium heat.
2. Add the onion and cook until softened, about 3-4 minutes.
3. Add the garlic and lemongrass; cook for an additional minute.
4. Stir in the curry paste and cook for 1 minute.
5. Add the lentils, water or broth, diced tomatoes, and salt. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
6. Stir in the coconut milk and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 30-40 minutes
Summary
Cozy up on a chilly night with these 20 comforting red lentil soup recipes. From Spiced Red Lentil and Coconut Soup to Moroccan-Style Red Lentil Soup with Harissa, and many more international twists, there’s something for every taste bud. Hearty and nutritious, these soups combine the versatility of red lentils with aromatic spices and flavorful ingredients. Perfect for a weeknight dinner or a special occasion, these recipes will warm your heart and belly.
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