Red Lentils Soup

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This soup is a staple in many households across the Mediterranean and Middle East. It’s a "one-pot wonder" where the tomatoes and garlic meld together with the lentils to create a savory, earthy base. Finished with a swirl of high-quality olive oil, it’s a healthy, protein-rich meal that is as satisfying as it is simple.

You will simply love this soup. The beauty of red lentils is that they break down during cooking, creating a naturally thick and velvety texture. By adding potatoes and carrots, you give the soup extra body and a subtle sweetness. The combination of turmeric (curcum), cumin, and a hint of curry provides a warm, golden hue and a depth of flavor that is comforting and aromatic.

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Prep Time 10

Cook Time 45

Total Time 55

Servings: 8 Servings

Course: Soup

Cuisine: Levantine, Turkish

Calories: 278

Ingredients Equipment Method Nutrition Video Notes

Ingredients

2 Cups Red Lentils Washed and drained
2 Medium Potatoes Diced
1 Carrot Chopped
1 Medium Onion Chopped
2 Tomatoes Diced
3 Garlic Cloves Chopped
2 Lt Water or Vegetable Broth
1 Tsp Turmeric Curcum
1 Tsp Cumin
½ Tsp Curry
½ Tsp Salt
¼ Cup Olive Oil

Equipment

1 Large Pot
1 Hand Mixer

Instructions

Sauté the Potatoes:

In a large pot, heat the olive oil over medium heat, then add the diced potatoes.
¼ Cup Olive Oil, 2 Medium Potatoes

Add Carrots:

Add the diced carrots to the pot and stir to coat with the oil.
1 Carrot

Add Aromatics:

Add the chopped onions and stir, followed by the diced tomatoes and garlic.
1 Medium Onion, 2 Tomatoes, 3 Garlic Cloves

Season:

Add the turmeric (curcum), curry, cumin, and salt. Stir well to distribute the spices evenly over the vegetables.
1 Tsp Turmeric, 1 Tsp Cumin, ½ Tsp Curry, ½ Tsp Salt

Add Lentils:

Stir in the washed and rinsed red lentils.
2 Cups Red Lentils

Simmer:

Pour in the water or vegetable broth and bring to a boil. Once boiling, cover the pot and simmer for 15 to 20 minutes, or until the lentils and vegetables are well cooked and tender.
2 Lt Water

Blend:

Turn off the heat. Using a hand mixer (immersion blender), blend all the ingredients together until the soup is smooth and creamy.

Nutrition

Calories: 278kcalCarbohydrates: 40gProtein: 13gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 160mgPotassium: 789mgFiber: 16gSugar: 3gVitamin A: 1553IUVitamin C: 19mgCalcium: 46mgIron: 4mg

Video

Notes

💡 Tip for the Perfect Consistency:

Because red lentils and potatoes are high in starch, the soup will continue to thicken as it sits or cools. If your soup becomes too dense after blending, simply stir in a splash of hot water or broth until you reach your desired silkiness.

Serving suggestions:

The Classic Finish: Red lentil soup is best enjoyed with a squeeze of fresh lemon 🍋 just before eating, it brings out the warmth of the cumin and turmeric.
Crunchy Toppings: Serve with toasted pita chips or croutons for a nice textural contrast.
Fresh Herbs: A sprinkle of fresh parsley or cilantro on top adds a beautiful pop of color to the golden bowl.

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