Red Lentil Soup Recipe

Rinse the red lentils in a fine-mesh sieve under cold water until the water runs mostly clear; drain well.

Peel and finely dice the onion. Smash and mince the garlic cloves. Peel and dice the potato into roughly 1/2-inch cubes. Peel and dice the carrot into similar-sized pieces.

Sauté onion and garlic

In a large heavy-bottomed pot or Dutch oven, heat the olive oil and butter (if using) over medium heat until shimmering. Add the diced onion and a pinch of salt; cook, stirring occasionally, until the onion is softened and translucent, about 6–8 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to burn it.

Toast spices

Stir in the ground cumin, smoked paprika, and ground coriander. Cook for 30–60 seconds to bloom the spices and deepen their aroma.

Add the diced potato and carrot to the pot and stir to coat with the spiced oil and onions, cooking 2 minutes.

Pour in the rinsed red lentils, stock, and the additional cup of water. Stir to combine and bring the mixture to a gentle boil over medium-high heat.

Once boiling, reduce the heat to low, partially cover the pot, and simmer gently until the lentils and vegetables are very tender and starting to break down, about 20–25 minutes. Stir occasionally to prevent sticking.

If the soup becomes too thick while simmering, add up to 1/2–1 cup additional water or stock to reach your desired consistency.

When the lentils and vegetables are tender, remove the pot from heat. Use an immersion blender to purée the soup until smooth or to your preferred texture. Alternatively, carefully transfer the soup in batches to a blender and purée, then return to the pot. Leave a little texture if you like.

Stir in the lemon juice, kosher salt, and black pepper. Taste and adjust seasoning—add more salt, pepper, or lemon to brighten as needed.

Ladle the soup into bowls. Swirl a spoonful of yogurt or a dollop of crème fraîche into each bowl if using. Sprinkle chopped fresh parsley and a pinch of red pepper flakes over the top for heat, if desired.

Serve hot with crusty bread or warm pita. Leftovers keep refrigerated in an airtight container for up to 4 days and freeze well for up to 3 months.