This hearty red lentil soup is made with simple ingredients like onions, leeks, carrots, celery, crushed canned tomatoes, and red split lentils. A delicious (naturally gluten free and vegetarian friendly) soup that will quickly become a weeknight favorite! 

Red Lentil Soup in Bowl with Grated Parmigiano Reggiano Cheese

Happy New Year! I’m back after taking a few weeks to enjoy the holiday season with my family, organize my workspace and brainstorm my goals, and take care of a few things that kept me from producing content for this space (hello, camera repair!). 

With that said, I’m excited to bring you my first new recipe of 2019! It’s a really good one. 

This red lentil soup recipe was developed through pure necessity. The fridge was bare, with the exception of a few celery stalks, carrots, leeks, and some leftover crushed tomatoes, and I had zero desire to head to the grocery store. 

A quick glimpse into my pantry confirmed that I had onions, chicken broth, and some of my favorite red split lentils on hand. Red lentil soup, coming right up! 

I’m convinced that improvisational cooking can lead to our best creations. Many of my favorite soups, including this carrot soup recipe, have come about due to a similar predicament. 

Red Lentil Soup in Copper Pot

Why You’ll Love This Red Lentil Soup: 

The resulting soup was so tasty that I took note of the ingredients, re-tested it, and am sharing the recipe with you today. From start to finish, this soup takes about an hour to prepare.  

The ingredient list is relatively short, and you’ll find everything you need at any generic grocery store (including Trader Joe’s, love that!). This soup is hearty, nutritious, flavorful, and best of all, easy to make. It has a lot of sticking power and tastes like something that has been stewing for hours. 

To add flavor, I always like to add parmigiano-reggiano rinds to soups. They add so much flavor during cooking and it’s a wonderful way to utilize them. If you don’t have any, feel free to leave them out. 

Paired with salad, a crusty slice of bread, or simply enjoyed on its own, this soup makes for a delicious dinner, particularly during these colder winter months. I have a feeling I’ll be making it all season long! 

Split Red Lentil Soup in Bowl

How to Cook Red Split Lentils: 

Red split lentils are my all-time favorite lentil to use in homemade soups. I also use them in this slow cooker winter vegetable soup, which many of you love and make regularly! 

Unlike other types of lentils (such as French Puy, green, black, and some brown lentils), red split lentils are hulled and, therefore, cook extremely quickly and begin to break down and disintegrate during the cooking process, which I love! They produce extra thick, hearty soups, and become almost creamy in texture. 

This quality makes them a poor choice for salads and other preparations where you want the lentils to retain their shape, but makes red split lentils a perfect candidate for soups, dhal, stews, and pureed dishes. 

Before using lentils, they should be rinsed under cold water (a fine-meshed sieve is perfect for this!) and picked over to ensure there are no small stones or rocks. 

Shopping Note: Red split lentils sometimes go by the name of ‘masoor dal’ and range from orange to more golden yellow in color. Since they are hulled, they are thinner in shape than other lentils. They are available at Trader Joe’s, bulk sections, and most generic grocery stores. 

How to Store Red Split Lentils: 

Red split lentils, like all other lentils, should be stored in a cool, dry place. Lentils generally have a shelf life of about a year.

Older lentils have a tendency to dry out and can take significantly longer to cook (and can sometimes never break down properly), so try your best to avoid storing them for too long. Red split lentils should cook through in 20 to 30 minutes. 

Red Lentil Soup in Bowl with Grated Parmesan Cheese

My Favorite Trick for Making Thick and Hearty Soups: 

Just before serving this soup, I take an immersion blender (this one is my favorite, affiliate link) and puree a very small portion of this soup directly in the pot.

If you don’t have an immersion blender, you can transfer a large ladleful of soup to a small food processor or blender, puree until mostly smooth, and then transfer it back into the soup. 

I use this trick for most soups, particularly bean or lentil soups, because it add heft to the broth and lends a certain ‘creaminess’ to the final texture.  You can certainly skip this step, particularly for this soup as the lentils break up quite a bit on their own, but I like doing it all the same. 

How to Freeze Red Lentil Soup and Other Make Ahead Tips: 

To reduce prep time, feel free to chop your vegetables (and store them in separate containers in the refrigerator) a day or two ahead. 

Any leftover soup can be stored in an airtight container in the fridge for up to 5 days. Like most soups, this red lentil soup can also be frozen for another time. Transfer the cooled soup to freezer-safe containers and freeze for up to 4 to 6 months.

Allow the soup to thaw completely in the fridge and reheat over the stove, adding additional broth or water if necessary. 

 

Red Lentil Soup

4.5 stars (163 ratings)
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Yield: 5 Servings
Prep: 15 minutes
Cook: 1 hour
Total: 1 hour
This rustic red lentil soup is one of my all-time favorite dinners. Sautéed onions and leeks are combined with carrots, celery, crushed tomatoes, broth, and red lentils to produce a hearty lentil soup that is nutritious and incredibly filling. This soup tastes even better as leftovers and freezes extremely well.

Equipment

Ingredients

  • 2 tablespoons extra virgin olive oil plus more for drizzling
  • 2 tablespoons unsalted butter
  • 1 large yellow onion small dice
  • 2 leeks (approx. 6 oz), white and pale green parts only, rinsed well small dice
  • 2 large garlic cloves finely chopped
  • 3 carrots (approx. 8 oz) small dice
  • 5 celery stalks (approx. 6 oz) small dice
  • 1½ cups red lentils rinsed (*see notes)
  • 1 (15 oz) can crushed tomatoes
  • 2 dried bay leaves
  • 2 parmigiano-reggiano cheese rinds
  • 2 quarts (8 cups) low sodium chicken or vegetable
  • kosher salt
  • freshly ground black pepper
  • grated parmigiano-reggiano cheese for serving

Instructions 

  • Heat the extra virgin olive oil and butter in a large soup pot over medium heat. Add the onion and leeks, tossing to coat. Season with salt and pepper and cook, stirring occasionally, until the vegetables are very soft and translucent, about 15 minutes. Add the garlic and cook until fragrant, about 1 to 2 minutes, stirring often.
  • Add the carrots and celery. Cook for an additional 3 to 4 minutes, stirring often. Add the red lentils, crushed tomatoes, bay leaves, parmigiano-reggiano rinds, and broth. Stir to incorporate all ingredients and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, until the vegetables are tender and the lentils are soft and beginning to break down, about 45 to 50 minutes. Stir every 10 to 15 minutes. The soup should be thick and hearty. Note: If using older lentils, the total cook time may be longer. Discard the Parmigiano rinds and bay leaves.
  • Optional, but Recommended: For added body, blend a small portion of the soup with an immersion blender (or transfer a large ladleful to a small food processor, pulse several times, and return to the pot).
  • Serve hot, topped with a drizzle of extra virgin olive oil and grated Parmigiano-Reggiano cheese.

Video

Tips for Success:

  • Split red lentils and red lentils (1:1 substitute) are interchangeable, but split red lentils will cook and break down slightly faster than regular red lentils. 
  • Make Dairy Free: Substitute the butter for extra virgin olive oil, and omit the parmigiano rinds.
  • Make Vegetarian: Use vegetable broth in place of chicken broth.
Serving: 1serving, Calories: 201kcal, Carbohydrates: 18g, Protein: 10g, Fat: 11g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Cholesterol: 12mg, Sodium: 326mg, Fiber: 4g, Sugar: 5g
Author: Laura / A Beautiful Plate
Course: Soups and Stews
Cuisine: American