Red Lentil Soup
Bringing you major warm, cozy and comforting vibes with a tasty red lentil soup! This lentil soup is so easy to make and it’s loaded with nourishing vegetables, warm spices and red lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!
When the weather starts to cool off, soup is one of our favorite family dinners! Whether it’s a slow cooker chicken tortilla soup or a hearty vegetable beef soup, soup is always a hit in my house. This lentil soup is full of flavor, color and texture and is a total crowd pleaser.
Zoup! Good, Really Good® Broth provided me with product for the purpose of this post, as well as compensation for my time. As always, all opinions expressed in this post are my own.
It’s that time of year, friends. It’s comfort food season! For me, there is just about nothing more comforting than a bowl of hot soup to warm the body and soul. My family loves when they smell a big pot of my red lentil soup cooking away on the stove. This flavorful soup is the perfect meal for a chilly day! It’s thick, creamy and so satisfying.
Red Lentil Soup
If you’ve never tried or cooked with lentils it’s time to change that with a delicious and very easy red lentil soup. Not only do red lentils make this soup thick and creamy, but they also give it a super nutritious boost! Each serving contains a good amount of protein, fiber, and minerals. There are five varieties of lentils – red, yellow, brown, black and green. Let’s chat below about why I like to use red lentils in this soup.
What Lentils to Use for Lentil Soup
I recommend red or yellow lentils for this quick lentil soup recipe. Both red and yellow lentils cook up quicker than other lentil varieties and have a similar texture. Red and yellow lentils also break down during the cooking process, which is actually what we want for this particular lentil soup recipe.
If you only have brown or green lentils available, they can be substituted for the red lentils. Simply extend the cook time by about 10 to 15 minutes. It’s also important to note that the soup won’t have a creamy texture. The soup will still be delicious though!
Ingredients In Red Lentil Soup
- Red lentils. Red lentils cook quickly and get somewhat mushy, which is perfect to make a thick and creamy soup.
- Onion & garlic. Major flavor enhancers!
- Spices. You’ll need turmeric, cumin, cinnamon, cardamom, salt and pepper. This blend of spices adds the perfect warm and cozy flavor.
- Canned tomatoes. Diced tomatoes add liquid and great flavor to the soup. Feel free to sub diced tomatoes with crushed tomatoes, if you prefer.
- Vegetable broth. It’s important to use a high quality vegetable broth because it’s the base for this soup. I turn to Zoup! Good, Really Good® Veggie Broth for a variety of reasons. To start, the flavor is so wonderful, we even like drinking it warmed without any additional ingredients. is kettle cooked in small batches using the freshest and finest ingredients. It’s also low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, hormones, gluten, GMO’s, fat, trans fat and saturated fat. The lineup was developed by a 20+ year soup industry veteran and the team behind Zoup! Eatery, so it’s no wonder my family enjoys it so much – Zoup! Broth is kettle cooked in small batches using the freshest and finest ingredients. It’s also low in calories, paleo-friendly, and completely free of artificial ingredients, preservatives, hormones, gluten, GMO’s, fat, trans fat and saturated fat.
- Coconut milk. This adds a slight sweetness that complements the warm spices perfectly. You can use light coconut milk, but I prefer full fat because it gives the soup such a lovely creaminess. If you’re not a fan of coconut milk, simply sub with another cup of vegetable broth.
- Spinach. Extra veggie goodness!
- Lime juice. Don’t forget this last step! Just a splash of lime juice really makes the flavor of this soup pop. If lemon is what you have available that will totally work too.
Quick Note About Zoup! Broth
The Zoup! Good, Really Good® Broth lineup includes new seafood broth and new spicy chicken bone broth, original and low sodium chicken broth, veggie broth, chicken and beef bone broth, plus certified organic chicken and veggie broth. The broths are packaged in recyclable glass jars, and are available to purchase at retailers across the country and online at ZoupBroth.com and Amazon.com.
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How to Make Red Lentil Soup
This soup is as easy as 1, 2, 3 and it takes under 30 minutes to cook!
- Sauté. Cook the onion and garlic in a little bit of olive or avocado oil in a large soup pot. While the onion is getting nice and soft, you can be measuring out the seasonings and prepping the rest of the ingredients.
- Seasonings. Once the veggies have sautéed a bit, stir in the seasonings.
- Simmer. Add in the tomatoes, coconut milk, broth and lentils. Bring the soup to a boil, then simmer, until everything is cooked through — about 20 minutes.
- Finishing. Once the lentils are tender, it’s time to add in the spinach. You can turn off the heat and let the spinach gently wilt into the soup.
- Serve. Just before serving, stir in a bit of lime juice. Garnish with fresh parsley, a dollop of yogurt and slices of lime or anything else you desire. Serve with a crusty hunk of bread and enjoy!
What to Serve with Red Lentil Soup
- Salad. A light, fresh green salad pairs so nicely with this flavorful soup.
- Grilled cheese. This is my favorite way to eat this soup! My kids and I love dipping a classic grilled cheese sandwich into this soup. So good!
- Bread. Crusty bread, pita or naan bread is an easy, yet satisfying counterpart to lentil soup.
- Add protein. To make this soup even more protein-packed, stir in shredded rotisserie chicken or other cooked chicken. However, this soup is plenty satisfying on its own.
Make Ahead + Storage Recommendations
- Make ahead. You can save time by chopping the onion and garlic and measuring out the spices up to 1 day in advance. Store onion and garlic in the refrigerator.
- Leftovers. Store leftover red lentil soup in an airtight storage container in the refrigerator for up to 5 days.
- Reheat. Warm up leftover soup on the stovetop over medium-low heat. Add additional broth as needed to thin the soup. You can also rewarm this soup in the microwave.
- Freeze. Place leftover soup that is completely cooled in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
More Favorite Soup Recipes
If you try this easy red lentil soup recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. It’s so fun to see what you’re cooking! Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.
Bringing you major warm, cozy and comforting vibes with a tasty red lentil soup! This lentil soup is so easy to make and it's loaded with nourishing vegetables, warm spices and red lentils, all simmered in a savory veggie broth. An easy one pot dinner option that the whole family will love!
- 1 to 2 tablespoons avocado or olive oil
- 1 large diced onion
- 2 garlic cloves, minced
- 2 teaspoons ground turmeric
- 1 1/2 teaspoons ground cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground cardamom
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (15 oz.) can diced tomatoes with juices
- 4 cups Zoup! Good, Really Good® Veggie Broth
- 1 can full fat coconut milk
- 3/4 cup uncooked red lentils
- 1 (5 oz.) package baby spinach
- juice from one lime
- optional for garnish: wedge of lime, fresh parsley or cilantro, a dollop of yogurt, crumbled feta cheese or other preferred cheese
In a large pot over medium-high heat, add the oil, then onion and cook, stirring often until onion is soft and translucent.
Add the garlic and cook, stirring for another minute until fragrant.
Add the salt, turmeric, cumin, cinnamon, cardamom, and pepper; stir with the onion and garlic until well combined. Cook for one minute.
Add the tomatoes, broth, coconut milk, and lentils. Bring to a boil, then reduce heat and simmer uncovered about 20 minutes or until lentils are soft.
When lentils are soft, turn off the heat and add the spinach; let it gently wilt into the soup.
Serve immediately and garnish with a generous squeeze of fresh lime juice and any other preferred garnish.
- TO STORE. Store lentil soup in an airtight storage container in the refrigerator for up to 5 days.
- TO REHEAT. Rewarm leftover soup in a large pot on the stovetop over medium-low heat. Add more broth as needed to thin the soup. You can also reheat this soup in the microwave.
- TO FREEZE. Place leftover soup in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.