As the days get shorter and the nights get cooler, there’s nothing quite like curling up with a warm, comforting bowl of soup to cozy up. And what better way to do that than with a rich and creamy red lentil soup? These versatile legumes are packed with nutrients and can be flavored in countless ways to suit any taste. In this article, we’ll explore 20 different recipes for creamy red lentil soups that are sure to become new favorites.
From spicy and smoky to bright and citrusy, each recipe offers a unique twist on the classic dish. Whether you’re looking for a hearty meal to fuel your day or a comforting snack to soothe your soul, these soups have got you covered. So grab your apron, fire up your stove, and get ready to cozy up with a bowl of deliciousness.
Spiced Red Lentil Soup with Coconut Milk
Warm up with this comforting Spiced Red Lentil Soup with Coconut Milk, a flavorful and nutritious meal that’s perfect for any time of the year.
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 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper (optional)
– 4 cups vegetable broth
– 1 can (14 oz) coconut milk
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, coriander, cinnamon, and cayenne pepper (if using). Cook for 1 minute, stirring constantly.
3. Add lentils, broth, and coconut milk. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 40 minutes
Moroccan-Inspired Red Lentil and Tomato Soup
Warm up with this flavorful and comforting soup, inspired by the vibrant cuisine of Morocco. This hearty dish combines tender red lentils with sweet tomatoes and aromatic spices, perfect for a chilly evening.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 4 cups vegetable broth
– Fresh cilantro, chopped (optional)
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, smoked paprika, salt, and pepper. Cook for 1 minute, stirring constantly.
3. Add the lentils, tomatoes, and vegetable broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 40 minutes
Garlicky Red Lentil Soup with Lemon Zest
Brighten up a chilly day with this vibrant and flavorful soup, bursting with the warmth of garlic and the brightness of lemon zest. This hearty and comforting recipe is perfect for a cozy evening meal or a quick lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 2 tablespoons olive oil
– 3 cloves garlic, minced
– 1 onion, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon grated lemon zest
– Fresh parsley or cilantro, for garnish (optional)
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, cumin, and smoked paprika (if using), and cook for 1 minute.
4. Stir in the lentils, vegetable broth, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
6. Stir in the lemon juice and zest.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with parsley or cilantro if desired.
Cooking Time: 45 minutes
Curried Red Lentil Soup with Spinach
This flavorful and nutritious soup is a perfect blend of Indian-inspired spices and comforting red lentils, finished with a burst of fresh spinach. A great option for a chilly evening or a quick lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) diced tomatoes
– 4 cups vegetable broth
– 1/2 cup water
– Salt and pepper, to taste
– Fresh spinach leaves, chopped (optional)
Instructions:
1. In a large pot, sauté onions and garlic until softened.
2. Add cumin, curry powder, and turmeric; cook for 1 minute.
3. Add lentils, diced tomatoes, broth, and water. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Stir in chopped spinach leaves (if using). Serve hot.
Cooking Time: 45-50 minutes
Smoky Red Lentil Soup with Paprika
This hearty soup is a perfect blend of smoky flavors and comforting warmth, thanks to the addition of paprika and red lentils. A simple and satisfying meal for any time of the year.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic; cook until softened, about 5 minutes.
3. Stir in cumin and smoked paprika; cook for 1 minute.
4. Add the lentils, diced tomatoes, and broth; bring to a boil.
5. Reduce heat and simmer, covered, for 30-40 minutes or until the lentils are tender.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley.
Cooking Time: 40 minutes
Red Lentil and Carrot Soup with Ginger
Warm up with this comforting and nutritious soup that combines the creamy texture of red lentils with the sweetness of carrots and the zing of fresh ginger. Perfect for a cozy evening meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 2 inches fresh ginger, grated
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– Salt and pepper, to taste
– Optional: lemon wedges and 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 1 minute.
3. Add the lentils, carrots, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
4. Purée the soup with an immersion blender or transfer to a blender in batches.
5. Taste and adjust seasoning as needed.
Cooking Time: 40-50 minutes
Creamy Red Lentil Soup with Turmeric
This comforting soup is a perfect blend of Indian spices and creamy goodness, made with red lentils, aromatic turmeric, and a hint of cumin. This recipe serves 4-6 people.
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 turmeric powder
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– 1 cup heavy cream or half-and-half
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, heat the oil over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and turmeric; cook for 1 minute.
3. Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Stir in heavy cream or half-and-half. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 45-50 minutes
Red Lentil and Sweet Potato Soup
This recipe combines the creamy texture of sweet potatoes with the nutritious benefits of red lentils, creating a hearty and comforting soup perfect for any season. With its rich flavor profile, this soup is sure to become a new favorite.
Ingredients:
– 1 large onion, chopped
– 2 cloves of garlic, minced
– 2 medium sweet potatoes, peeled and diced
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Optional: fresh cilantro leaves for garnish
Instructions:
1. In a large pot, sauté the onion and garlic until softened.
2. Add the sweet potatoes, lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until the vegetables are tender.
3. Use an immersion blender or transfer the soup to a blender to puree until smooth.
4. Season with cumin, salt, and pepper to taste.
5. Serve hot, garnished with fresh cilantro leaves if desired.
Cooking Time: 45-50 minutes
Herbed Red Lentil Soup with Thyme
This comforting soup is a perfect blend of earthy red lentils and fresh thyme, simmered to perfection in a flavorful vegetable broth. A simple yet satisfying meal for any time of the year.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 sprigs fresh thyme, chopped (about 1 tsp)
– 1 carrot, chopped
– 1 celery stalk, chopped
– Salt and pepper, to taste
– Optional: lemon wedges for serving
Instructions:
1. In a large pot, sauté the onion, garlic, thyme, carrot, and celery in a little water until the vegetables are tender.
2. Add the lentils, broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Use an immersion blender (or transfer soup to a blender) to puree the soup to desired consistency.
4. Taste and adjust seasoning as needed.
5. Serve hot, garnished with lemon wedges if desired.
Cooking Time: 40 minutes
Red Lentil Soup with Cumin and Coriander
This hearty soup is a perfect blend of Indian spices and simplicity, making it a great option for a quick and satisfying meal. The combination of red lentils, cumin, coriander, and aromatic vegetables creates a rich and comforting flavor profile.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 medium carrot, chopped
– 1 celery stalk, chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. In a large pot, sauté onions, garlic, carrot, and celery in a little water until the vegetables are tender.
2. Add lentils, diced tomatoes, vegetable broth, cumin, coriander, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Season with additional salt and pepper if needed. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Roasted Red Pepper and Red Lentil Soup
This hearty soup combines the natural sweetness of roasted red peppers with the comforting warmth of red lentils, making it a perfect meal for any time of year. The smoky flavor from roasting the peppers adds depth to this already flavorful soup.
Ingredients:
– 2 large red bell peppers
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, for garnish (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Place the red bell peppers on a baking sheet and roast for 30-40 minutes, or until charred and blistered.
3. In a large pot, sauté the onion and garlic in a little water until softened.
4. Add the roasted red peppers, lentils, broth, cumin, salt, and pepper to the pot.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender.
6. Serve hot, garnished with fresh cilantro if desired.
Cooking Time: Approximately 45-50 minutes
Red Lentil Soup with Lemon and Dill
This bright and refreshing soup is perfect for a light and satisfying meal on a warm day. The combination of tender red lentils, tangy lemon juice, and fragrant dill creates a flavorful and nutritious dish that’s easy to make.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 1/2 lemon, juiced
– 1 tablespoon olive oil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh dill, chopped (optional)
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, lentils, vegetable broth, lemon juice, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the lentils are tender.
3. Stir in chopped fresh dill, if using. Serve hot, garnished with additional dill if desired.
Cooking Time: 40 minutes
Spicy Red Lentil Soup with Chili Flakes
This hearty and flavorful soup is a perfect blend of spicy and comforting. With the warmth of chili flakes and the richness of red lentils, it’s sure to become a new favorite.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– 1/4 teaspoon chili flakes
– 4 cups vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. In a large pot, heat the 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 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. Season with additional salt and pepper if needed.
7. Garnish with fresh cilantro leaves (if using) and serve hot.
Cooking Time: 35-45 minutes
Red Lentil and Kale Soup with Garlic
This comforting soup combines the nutty flavor of red lentils with the earthy taste of kale, all tied together with a hint of garlic. Perfect for a chilly day or a quick weeknight meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups kale leaves, stems removed and discarded, leaves chopped
– 1 can diced tomatoes (14.5 oz)
– Salt and pepper, to taste
– Optional: lemon wedges and crusty bread for serving
Instructions:
1. In a large pot, sauté onion and garlic in a little water until softened.
2. Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer for 30 minutes or until lentils are tender.
3. Stir in chopped kale and cook until wilted, about 5 minutes.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with lemon wedges and crusty bread if desired.
Cooking Time: 40-45 minutes
Coconut Red Lentil Soup with Lime
This creamy and aromatic soup is a perfect blend of Indian and tropical flavors, with the brightness of lime adding a delightful twist. This comforting and nutritious dish is ideal for a cozy night in or as a unique contribution to any gathering.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 can (14 oz) coconut milk
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– Salt, to taste
– Fresh lime juice, for serving (about 2 tablespoons)
– Chopped fresh cilantro, for garnish (optional)
Instructions:
1. In a large pot, combine lentils and water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the lentils are tender.
2. In a blender or food processor, puree the cooked onion, garlic, cumin, coriander, and 1/4 cup of the coconut milk until smooth.
3. Add the blended mixture to the pot with the lentils and stir well.
4. Stir in the remaining coconut milk and season with salt to taste.
5. Serve hot, garnished with lime juice and cilantro if desired.
Cooking Time: 30-35 minutes
Red Lentil Soup with Tomatoes and Basil
This vibrant soup is a flavorful and nutritious twist on the classic lentil recipe, featuring the sweetness of tomatoes and the brightness of fresh basil. Perfect for a cozy evening or a quick lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 2 cups diced fresh tomatoes (or 1 can of crushed tomatoes)
– 1/4 cup chopped fresh basil
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, vegetable broth, diced tomatoes, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Stir in chopped basil and adjust seasoning as needed.
4. Serve hot, garnished with additional basil leaves if desired.
Cooking Time: 30-40 minutes
Red Lentil and Chickpea Soup
A comforting and nutritious soup that’s perfect for a chilly day or as a filling meal any time of the year. This recipe combines the creamy texture of red lentils with the nutty flavor of chickpeas, all in one delicious pot.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water
– 1 can (14.5 oz) chickpeas, drained and rinsed
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: 2 tablespoons lemon juice, 2 tablespoons olive oil
Instructions:
1. In a large pot, sauté the onion, garlic, carrot, and celery in a little water until softened.
2. Add the red lentils, chickpeas, cumin, salt, and pepper. Stir to combine.
3. Pour in the water and bring to a boil.
4. Reduce heat and simmer for 30-40 minutes or until the lentils are tender.
5. Serve hot, garnished with lemon juice and olive oil if desired.
Cooking Time: 35-45 minutes
Red Lentil Soup with Harissa and Yogurt
This hearty and aromatic soup combines the comforting warmth of red lentils with the bold flavors of North African harissa and creamy yogurt. Perfect for a chilly evening or as a satisfying lunch.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon grated fresh ginger
– 1/4 cup harissa paste
– 4 cups vegetable broth
– 1 can (14 oz) diced tomatoes
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– 2 tablespoons plain yogurt
Instructions:
1. In a large pot, heat the olive oil over medium heat. Add onion, garlic, and ginger; cook until softened, about 5 minutes.
2. Add harissa paste; cook for 1 minute.
3. Add lentils, broth, and diced tomatoes. Bring to a boil, then reduce heat and simmer, covered, for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with cilantro leaves and a dollop of yogurt.
Cooking Time: Approximately 45 minutes
Red Lentil and Pumpkin Soup
As the weather cools down, this hearty soup is just what you need to warm your belly and your soul. This recipe combines the comforting flavors of red lentils and roasted pumpkin with aromatic spices for a truly satisfying meal.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups water or vegetable broth
– 1 small pumpkin (about 1 lb), peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss pumpkin cubes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30 minutes or until tender.
4. In a large pot, sauté onion and garlic in olive oil until softened.
5. Add lentils, cumin, smoked paprika, and roasted pumpkin to the pot.
6. Pour in water or broth and bring to a boil.
7. Reduce heat and simmer for 20-25 minutes or until lentils are tender.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Red Lentil Soup with Toasted Cumin Seeds
Warm up with a comforting bowl of Red Lentil Soup infused with the earthy flavor of toasted cumin seeds!
Red Lentil Soup with Toasted Cumin Seeds
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric powder
– 1 can (14.5 oz) diced tomatoes
– 4 cups vegetable broth
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
– Toasted cumin seeds, for serving (see note)
Instructions:
1. Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add garlic, cumin, and turmeric; cook for 1 minute.
3. Add lentils, diced tomatoes, and broth. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until lentils are tender.
4. Season with salt and pepper to taste.
5. Garnish with cilantro leaves and sprinkle toasted cumin seeds on top (see note).
Note: To toast cumin seeds, dry-roast in a small skillet over medium heat, shaking frequently, until fragrant and lightly browned.
Cooking Time: 30-40 minutes
Summary
Cozy up with a warm and comforting bowl of red lentil soup this winter! This collection of 20 creamy red lentil soup recipes offers something for everyone. From spicy to smoky, and from Moroccan-inspired to Indian-style, each recipe is packed with flavor and nutrients. Try the Spiced Red Lentil Soup with Coconut Milk, Morrocan-Inspired Red Lentil and Tomato Soup, or Curried Red Lentil Soup with Spinach – there’s a perfect bowl of goodness waiting for you in this roundup of delicious recipes.
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