Red lentils are a miracle of the dried legume family. Why? They only take 20 minutes to fully cook, with NO SOAKING NEEDED! But they’re just as cheap and nutritious – high in protein, fiber, vitamins, and minerals – as any of their more needy cousins. Buy any other dried legume and you’re looking at hours of soaking and a lengthy cooking time. Which is easy if you plan ahead, or use a slow cooker or pressure cooker, but if you want dinner in a half hour? Reach for those red lentils, friend. Now this soup is not your average lentil soup. This is PACKED with flavor, inspired by Turkish red lentil soup (Mercimek Corbasi). Spices, garlic, fresh lemon juice, and a large dose of fresh herbs – almost any kind you want – abound in this soup. And it’s packed with veggies. I love serving it with a swirl of good extra-virgin olive oil and crushed red pepper flakes in each bowl. Now here is a true “Bowl of Delicious” if ever I saw one!
Ingredients in Red Lentil Soup
Red Lentils Onion and Garlic Cumin Chili Powder Canned diced tomatoes Broth (chicken or vegetable, either will work) Sweet Potato Carrots Fresh lemon juice Fresh herbs (any combination of mint, chives, cilantro, parsley, dill, basil, oregano, etc.)
How to make Red Lentil Soup with Vegetables and Herbs
In a large pot, sautè the onion in olive oil, then add garlic, cumin, and chili powder. Add the broth, diced tomatoes, rinsed lentils, carrots, and sweet potatoes, and simmer covered for 20 minutes until everything is cooked. Turn off the heat and add herbs and fresh lemon juice and season to taste. Serve! Please scroll to the bottom of the post for the full recipe including ingredient amounts and detailed instructions.
Wait… aren’t you not supposed to cook tomatoes with dried legumes?
Well, yes. When dried legumes are cooked with something acidic, like tomatoes, they can turn out tough and not fully cook until soft. HOWEVER, red lentils are so fast cooking and tender, in the case of this red lentil soup, it’s fine, and allows the flavors to develop more. So rid yourself of this expectation here, and add those tomatoes!
But CAN I soak red lentils if I want to?
I wouldn’t recommend it. I think they would turn out mushy if you tried soaking them before cooking them in this soup.
Can I freeze red lentil soup?
Absolutely! It freezes wonderfully in an airtight container for up to 6 months.
What can I serve red lentil soup with?
This red lentil soup is a balanced nutritious meal in a bowl, with protein, healthy carbs, and healthy fats. But it would also be delicious served with pita bread or a crusty no knead bread for dipping.
What fixings should I top red lentil soup with?
I love serving the red lentil soup with a swirl of good quality extra-virgin olive oil, some red pepper flakes (or Aleppo pepper flakes, which would harken back to its Turkish roots), and some more fresh herbs, as well as a squeeze of extra lemon juice. It would be great with a dollop of Greek yogurt or sour cream as well.
Other Mediterranean soup recipes
And be sure to check out our other lentil soup recipes, like this hearty lentil barley soup and this smoky sweet potato and lentil stew! Did you know commenting and rating recipes is one of the best ways you can support your favorite food bloggers? If you made this recipe or have a question, please click the stars below to comment and Rate this Recipe and/or share photos on social media using the hashtag #bowlofdelicious or tagging @bowlofdelicious!
