Red Lentil Soup
by Sommer Collier — last updated on Aug 20, 2026 
I’ve found red lentils are perfect for big-batch soups because they cook quickly, cost very little, and create the most wonderfully thick texture. For my easy Red Lentil Soup, I simmer them with sweet carrots, fire-roasted tomatoes, and simple seasonings for a hearty lunch or dinner. I can make 12 servings in under an hour, then freeze the extras or enjoy them for easy lunches all week long.
They may not sound all that sexy, but I love to cuddle up with a rich, comforting bowl of lentils. Sometimes if my family want meat, I make my rustic beef and lentil stew, but when I’m after a bowl of cozy goodness that doesn’t feel heavy I make this super-healthy red lentil soup recipe. With a classic base of carrots, onions and celery, seasoned simply with vegetable broth, salt, pepper and Italian seasoning it’s simple yet delicious, vegetarian and vegan friendly, and super satisfying!
Brooke – ⭐⭐⭐⭐⭐ Absolutely loved this soup! It was rich, flavorful, and came together so quickly. Even my family, who aren’t usually lentil fans, couldn’t get enough!
Table of Contents
Sommer’s Recipe Notes
This is not your average lentil soup – What makes this recipe different is that it uses red lentils. Red lentils have a delicate, sweet, and nutty flavor that sets them apart from green or brown lentils. They are also softer, so they make the soup thick and chunky. We’re talking similar vibes to my Tuscan lentil soup recipe, but with a cozier texture. And what really sets this fabulous recipe apart from other traditional, similar versions you may have tried is that it includes tons of carrots, fire-roasted tomatoes, and tomato paste, for a more tangy vibrant taste.
Serious budget batch cooking – Go look at the ingredient list, nothing in there is going to break the bank at the grocery store, yet this recipe makes 12 whole portions of soup. It’s perfect for feeding a crowd, great for keeping in the fridge to sort a couple of last-minute meals during the week, and it freezes so, so well.
Suitable for special diets – Honestly, I just make this soup because it tastes good, but it also ticks so many special diet boxes from naturally gluten-free (just check the broth you’re using is suitable), to vegetarian and vegan. It’s also high in protein with a whole 9g of protein per serving.
Key Ingredients and Tips
- Olive oil – Olive oil is my preferred general cooking oil, but any other high-heat cooking oil like avocado, canola, or vegetable oil will work in this recipe.
- Sweet onions – Peeled and chopped. These add sweetness and body to the soup.
- Carrots – I usually slice these into coins so they add texture to the soup.
- Celery – I like to chop this into quite small piece for this recipe.
- Garlic – Peeled and minced, in a pinch I don’t think it would impact the recipe much if you wanted to use jarred garlic. 1 teaspoon is about the same as 1 large garlic clove.
- Vegetable broth – I usually choose a low-sodium version as it makes it easier to control the amount of salt in the overall dish. You could also use chicken broth if you don’t need this soup to be vegetarian or vegan friendly, but I’d avoid beef broth as the flavors will overwhelm the vegetables.
- Fire-roasted tomatoes – These will give you the most flavorful soup, but you can use regular canned tomatoes if you can’t find the fire-roasted kind.
- Dried red lentils – These cook nice and quickly making them perfect for everyday cooking (and look at that beautiful orange color!) but this soup will work with other kinds of dried lentils, you might just need to adjust liquid amounts and cooking times depending on what you’re using. Whatever lentils you choose, make sure you rinse them well before adding them to the pot. Green and brown lentils have a more toothsome texture, but are otherwise very similar.
- Tomato paste – Use canned tomato paste, not ultra-concentrated paste from a tube. There is nothing wrong with the tube kind, it’s just different and not the level of tomato we’re going for here.
- Spices – Italian seasoning, salt, and black pepper keep this soup simple, but delicious!
How To Make Lentil Soup
Find the full recipe with detailed instructions, storage tips, and a video tutorial in the printable form at the bottom of the post!
Get chopping – First, I chop all the vegetables for the soup. It’s ok to get a little OCD here… Even chopping means even cooking.
Soften the vegetables – Next, I set a large 6–8 quart soup pot over medium heat and add the oil. Once it’s hot, I add the chopped onions, carrots, celery, and garlic and sauté for 3–5 minutes, until the onions are soft.
Add the lentils and seasonings – I add the vegetable broth, canned tomatoes, dried lentils, tomato paste, and Italian seasoning. I stir well to make sure the lentils don’t stick together.
Simmer – I then bring the soup to a boil, then lower the heat if needed and simmer for 20–25 minutes, stirring occasionally, so it doesn’t burn on the bottom. I usually partially cover the pot while it cooks to reduce splattering.
Season – The soup is ready when the lentils are soft and the base has thickened. I taste and season with salt and pepper as needed.
Recipe Variations
- Add more veggies – Swap out or add extra veggies to the soup for more nutritious (and delicious) flavor! Chopped and seeded bell peppers, zucchini, diced sweet potatoes or butternut squash, and fresh spinach have all worked well for me in the past. Actually, I really, really loved the texture wilted spinach added when I tried it.
- Add extra protein – Lentils are already packed with lots of plant-based protein. But, if you aren’t concerned with keeping things vegan and want to add some more protein pep, consider adding a handful or two of shredded cooked chicken. I’ve found this is a great way to use leftover chicken up if I’ve roasted a whole bird, and it is also a nice way to change things up on the second or third day of the same soup for lunch.
- Change up the seasonings – I sometimes mix things up by adding ground cumin, ground coriander, chili powder or cayenne pepper to make it spicy, smoked paprika, lemon zest or lemon juice, cilantro, basil, or fresh mint. While simply seasoned lentils are delicious, they also hold up well to so many different flavors as a blank canvas for you to play with.
Serving Suggestions
I find lentil soup is substantial enough to serve as a meal by itself, but soup and salad is a classic combo for a reason, and a bit of bread is always nice for dipping and dunking. Try my beet and feta salad or broccoli cauliflower salad, or serve the soup instead in a bread bowl!
You can also change up different bowls of soup through the week with different toppings. Grated Parmesan, cheddar cheese, or a dollop of sour cream are good dairy options, or you could add chopped herbs, or some chunky croutons for crunch.
Storage Notes
This is a terrific soup for meal prepping and storage. The textures get a bit softer, but the flavor gets deeper the longer it sits. Cool the soup completely before transferring it to an airtight container, and keep it in the refrigerator for up to 4-5 days.
To freeze, cool the soup and transfer it to an airtight container. I suggest wrapping the container in a layer of aluminum foil for extra protection from freezer burn. Then, store lentil soup in the freezer for up to 3 months, and thaw in the fridge before reheating.
Frequently Asked Questions
No, what I love about red lentils (besides the color) is that they don’t need to be soaked before cooking. Just rinse them well and add them directly to the pot!
By completely heating the soup through in the pot before simmering it you make sure everything cooks evenly. Cold spots can result in crunchy lentils which are both not nice to eat, and bad for your digestion!
Yes! Of course you can. I do like how many portions this soup makes though, as it freezes really well, it’s perfect for meal prepping on a budget. However, you can use the servings slider in the recipe card below to adjust the proportions.
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More Cozy Soup Recipes
Red Lentil Soup
Video
Ingredients
- 3 tablespoons olive oil or butter
- 1 large sweet onion chopped (about 2 cups)
- 1 cup sliced carrots
- 1 cup sliced celery
- 3-5 cloves garlic minced
- 8 cups vegetable broth or chicken broth
- 15 ounce can fire-roasted tomatoes
- 2 cups dried red lentils
- 2 tablespoons tomato paste
- 1 tablespoon Italian seasoning
- Salt and pepper
- chopped parsley optional garnish
- Parmesan cheese optional garnish
Instructions
- Chop all the vegetables for the soup.
- Set a large 6-8 quart soup pot over medium heat. Add the oil to the pot. Once hot, add the chopped onions, carrots, celery, and garlic. And sauté for 3-5 minutes until the onions are soft.
- Add the vegetable broth, canned tomatoes, dried lentils, tomato paste, and Italian seasoning. Stir well to make sure the lentils don't stick together.
- Bring to a boil, then lower the heat if needed and simmer the soup for 20 to 25 minutes, stirring occasionally. You can partially cover the pot while cooking for less splatter.
- The soup is ready when the lentils are soft and the base has thickened. Taste, then salt and pepper as needed.
Just added my stars after my previous post!
I recently discovered your site. I just made this red lentil soup, and it’s fantastic! My husband loved the flavor of the fire roasted tomatoes. I threw in a little fresh basil and topped it with a dollop of Greek yogurt! Thank you for a great recipe!
Absolutely loved this soup! It was rich, flavorful, and came together so quickly. Even my family, who aren’t usually lentil fans, couldn’t get enough!
This red lentil soup is incredible! The flavors are perfectly balanced, and it’s so hearty and satisfying.