Easy & Delicious Red Lentil Soup Recipe: Warm and Comforting!

Name: Easy & Delicious Red Lentil Soup Recipe: Warm and Comforting!
Prep time: 10 min
Cook time: 33 min
Total time: 43 min
Yield: 4
Cuisine: Middle Eastern
Ingredients: 3 medium Carrots; 1 medium Sweet Potato; 1 medium Onion; 5 cloves Garlic cloves; 2 tablespoons Olive oil (for cooking); 2 heaped tablespoons Tomato paste (optional); 1 tablespoon Salt; to taste Black pepper (to taste); 1/2 teaspoon Sweet paprika; 1/4 teaspoon Cumin; 1 cup Red lentils (well rinsed); 1 liter Water; 1 tablespoon Olive oil (for serving (optional)); 1 tablespoon Cream (sweet cream/soy/coconut cream (for serving, optional)); a little Ground black pepper (for serving (optional)); some Croutons (for serving (optional))

Welcome to my soup corner! 🥣 I'm opening the corner with one of the easiest, most delicious, and warming soups – red lentil soup. Save this video, and if you love soups – you are definitely in the right place.

#Red Lentil Soup

#Easy Soup

#Warming Soup

#Vegetarian

#Healthy

#Comfort Food

#Winter Soup

Delicious Red Lentil Soup ready to serve

Recipe Information

10m

Prep Time

33m

Cook Time

43m

Total Time

Servings

Easy

Middle Eastern

Hebrew

Nutrition (per serving)

320

Calories

18g

Protein

45g

Carbs

10g

Fat

Close-up of creamy red lentil soup with garnish

Ingredients

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Red lentil soup simmering in the pot

Instructions

0/5 completed

1
Chop the onion, garlic, carrots, and sweet potato into small pieces, preparing them for cooking.
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10m
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Chop the onion, garlic, carrots, and sweet potato into small pieces, preparing them for cooking.
10m
Use fresh vegetables for best flavor and a richer soup.
2
In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3-5 minutes. Then add the chopped carrots and sweet potato and continue to sauté for another few minutes.
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5m
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In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until fragrant, about 3-5 minutes. Then add the chopped carrots and sweet potato and continue to sauté for another few minutes.
5m
Sautéing the vegetables properly develops their flavor base for the soup.

3
Add the tomato paste (if using), salt, black pepper, sweet paprika, and cumin to the pot. Stir well to combine all ingredients. Then, add the well-rinsed red lentils and pour in the water. Bring the mixture to a boil.
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2m
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Add the tomato paste (if using), salt, black pepper, sweet paprika, and cumin to the pot. Stir well to combine all ingredients. Then, add the well-rinsed red lentils and pour in the water. Bring the mixture to a boil.
2m
Rinse lentils thoroughly to remove any impurities and prevent the soup from becoming cloudy.
4
Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender. For a smoother consistency, use an immersion blender to blend the soup directly in the pot to your desired texture.
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25m
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Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20-25 minutes, or until the lentils and vegetables are tender. For a smoother consistency, use an immersion blender to blend the soup directly in the pot to your desired texture.
25m
If blending, ensure the soup has cooled slightly or use a high-speed blender with a vented lid for safety.
5
Serve the red lentil soup hot. Optionally, garnish each serving with a drizzle of olive oil, a swirl of sweet cream (or a plant-based alternative like soy or coconut cream), a pinch of freshly ground black pepper, and some croutons for added crunch.
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1m
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Serve the red lentil soup hot. Optionally, garnish each serving with a drizzle of olive oil, a swirl of sweet cream (or a plant-based alternative like soy or coconut cream), a pinch of freshly ground black pepper, and some croutons for added crunch.
1m
Taste and adjust the seasoning before serving to ensure it's perfectly balanced.