A hearty and flavorful soup that’s packed with protein, fiber, and rich spices. This comforting bowl features red lentils simmered with tomatoes, garlic, ginger, and warming spices like cumin, coriander, and chili flakes. It’s finished with a squeeze of lemon and a sprinkle of fresh cilantro for brightness. Perfect as a light main course or a nourishing starter!
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
Base
1tbspolive oil
1medium onion, finely chopped
2clovesgarlic, minced
1inch piece of fresh ginger, grated
1tspground cumin
1tspground coriander
½tspturmeric
½tspchili flakes (adjust to taste)
Salt and black pepper, to taste
Soup
1cupdried red lentils, rinsed
1candiced tomatoes
4cupsvegetable broth
1tbsptomato paste
1tspsmoked paprika (optional, for depth)
1tbsplemon juice (plus more for serving)
Garnish
Fresh cilantro or parsley, chopped
A swirl of coconut cream or yogurt (optional)
Crusty bread or naan, for serving
Sauté the aromatics
1
Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Spice it up
2
Stir in garlic, ginger, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
Add lentils and tomatoes
3
Add the red lentils, diced tomatoes, tomato paste, smoked paprika (if using), and vegetable broth. Stir to combine.
Simmer
4
Bring to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and soup has thickened.
Blend (optional)
5
For a smoother texture, use an immersion blender to partially blend the soup. Leave some texture or make it silky smooth — up to you!
Finish with brightness
6
Stir in lemon juice and adjust seasoning with salt and pepper to taste.
Serve
7
Ladle into bowls and top with chopped cilantro, a drizzle of coconut cream or yogurt, and serve with crusty bread.
Chef’s Notes
8
For extra heat, add a fresh chopped chili when sautéing the onions.
Red lentils cook quickly and break down easily, making them ideal for creamy soups.
This soup freezes beautifully and can be stored for up to 3 months.
Ingredients
Base
1tbspolive oil
1medium onion, finely chopped
2clovesgarlic, minced
1inch piece of fresh ginger, grated
1tspground cumin
1tspground coriander
½tspturmeric
½tspchili flakes (adjust to taste)
Salt and black pepper, to taste
Soup
1cupdried red lentils, rinsed
1candiced tomatoes
4cupsvegetable broth
1tbsptomato paste
1tspsmoked paprika (optional, for depth)
1tbsplemon juice (plus more for serving)
Garnish
Fresh cilantro or parsley, chopped
A swirl of coconut cream or yogurt (optional)
Crusty bread or naan, for serving
Directions
Sauté the aromatics
1
Heat olive oil in a large saucepan over medium heat. Add chopped onion and sauté until soft and translucent, about 5 minutes.
Spice it up
2
Stir in garlic, ginger, cumin, coriander, turmeric, and chili flakes. Cook for 1 minute until fragrant.
Add lentils and tomatoes
3
Add the red lentils, diced tomatoes, tomato paste, smoked paprika (if using), and vegetable broth. Stir to combine.
Simmer
4
Bring to a boil, then reduce the heat and let it simmer uncovered for 25–30 minutes, stirring occasionally, until lentils are tender and soup has thickened.
Blend (optional)
5
For a smoother texture, use an immersion blender to partially blend the soup. Leave some texture or make it silky smooth — up to you!
Finish with brightness
6
Stir in lemon juice and adjust seasoning with salt and pepper to taste.
Serve
7
Ladle into bowls and top with chopped cilantro, a drizzle of coconut cream or yogurt, and serve with crusty bread.
Chef’s Notes
8
For extra heat, add a fresh chopped chili when sautéing the onions.
Red lentils cook quickly and break down easily, making them ideal for creamy soups.
This soup freezes beautifully and can be stored for up to 3 months.
