Lentil Soup Recipe

Prepare ingredients

Rinse the red lentils in a fine-mesh sieve under cold water until water runs mostly clear. Peel and dice the carrot and potato into roughly 1/2-inch pieces. Finely chop the onion and mince the garlic.

Heat a heavy-bottomed pot over medium heat and add olive oil (and butter if using). Once shimmering, add the chopped onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 5–7 minutes.

Add the diced carrot and potato to the pot and sauté 3–4 minutes until they begin to soften. Add the minced garlic and tomato paste and cook, stirring, 1 minute to develop flavor.

Stir in the washed red lentils, stock, and water. Bring the pot to a gentle boil, then reduce heat to maintain a simmer. Skim any foam from the surface with a spoon.

Partially cover and simmer until lentils and vegetables are very soft and breaking down, about 20–25 minutes. If the soup thickens too much, add up to 1/2 cup additional water or stock to reach desired consistency.

While the soup simmers, combine ground cumin, smoked paprika, dried mint, black pepper, and red pepper flakes in a small bowl.

After the soup has cooked and the lentils are soft, stir in the spice mixture and the measured salt. Simmer 2–3 more minutes to let the spices bloom. Taste and adjust salt, pepper, or heat as needed.

Using an immersion blender, purée the soup directly in the pot until smooth and creamy. Alternatively, working in batches, transfer the soup to a blender (do not fill more than half full) and blend until smooth, then return to the pot. Reheat gently if needed.

Taste and adjust seasoning. If the soup is too thick, stir in up to 1/2 cup water or stock. Stir in the chopped fresh parsley and drizzle the extra virgin olive oil for brightness.

Ladle the soup into bowls. Offer lemon wedges alongside for squeezing just before eating. If desired, add a dollop of plain yogurt to each bowl and sprinkle with a pinch of dried mint or red pepper flakes.

Serve warm. Refrigerate leftovers in an airtight container for up to 4 days or freeze for up to 3 months.