Red Lentil Soup Recipe

Green bowl of red lentil soup topped with chopped herbs and shredded cheese. The bowl is on a plate with two baguette slices.

5 stars (3 reviews)

This rustic soup is brimming with tender red lentils, chopped sweet carrots and fire roasted tomatoes in a savory tomato broth. It's a cozy, nourishing and delicious vegetarian (and vegan) soup that is ready to serve in less than an hour!

Prep Time15

Cook Time30

Total Time45

Course: Main, Main Course, Soup

Cuisine: American, Italian

Servings: servings

Calories: 172kcal

Author: Sommer Collier

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
Garnishes: Chopped parsley parmesan cheese

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.

Video

Notes

Cool the soup completely before transferring to an airtight container, and keep 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. Thaw in the fridge before reheating.

Nutrition