This red lentil soup is simple, nourishing, and packed with flavor. Made with red lentils and a handful of vegetables, it’s blended until silky smooth, then finished with a warm, spiced butter drizzle.
Why You’ll Love This Red Lentil Soup
I’ve really been craving meals like this red lentil soup lately. The kind that feels comforting and wholesome, hearty without being heavy, full of plant-based protein and fiber, and incredibly cozy for cooler days! Unlike my Mediterranean lentil soup that’s chunky and brothy, this version is blended and ultra-smooth. It’s inspired by the Turkish red lentil soup, Mercimek Çorbası, which I can’t wait to enjoy on my upcoming trip to Turkey! This soup is drizzled with the same Aleppo pepper sauce as my Turkish eggs, and its one of my favorite parts about this recipe. You’ll also love that this red lentil soup is:
- Incredibly easy. Aside from the quick Aleppo pepper butter, everything comes together in one pot in about 30 minutes!
- Budget-friendly. This is a fridge and pantry staple kind of soup that’s big on flavor without being expensive.
- A great vegetarian meal. Between the veggies and protein-packed lentils, it’s hearty, satisfying, and perfect for a vegetarian soup recipe.
Red Lentil Soup Ingredients
- Vegetables: A simple blend of onion, carrots, and a Yukon Gold potato forms the cozy, hearty base of the soup.
- Tomato paste and garlic: Just a little of each adds depth and richness.
- Seasoning: You’ll need paprika, ground cumin, salt, and black pepper.
- Red lentils: I’ll show you how to cook lentils perfectly! But the good news is that you’ll be blending them, so no need to worry if they get slightly mushy.
- Vegetable Broth: I’ve linked my favorite brand in the recipe card.
- Lemon: Fresh lemon adds brightness at the end—a must in my opinion!
- Aleppo pepper sauce: The best mix of butter (or olive oil) and Aleppo pepper. I linked the one I’m using in the recipe card!
Find the complete recipe with measurements below
How To Make Red Lentil Soup
Step one: Start by heating the oil in a large pot over medium heat. Add the onion and carrot and let them cook for about 4 to 5 minutes, until they’ve softened. Then, toss in the diced potato and let that cook for another couple of minutes. This combo builds the perfect veggie base.
Step two: Add the garlic, tomato paste, paprika, cumin, salt, and pepper. Give everything a good stir and let it cook for about 30 seconds. You’re just waking up the spices here, so don’t walk away.
Step three: Pour in the lentils and broth, bring everything to a boil, then reduce the heat to low. Cover and let it simmer for 20 to 25 minutes, until the lentils and potatoes are very soft and basically falling apart.
Step four: Use an immersion blender and blend the soup until silky smooth. Turkish-style lentil soup is usually blended completely, but feel free to leave a little texture if that’s more your thing.
Make the Aleppo pepper butter. While the soup finishes, melt the butter in a small pan over low heat. Add the Aleppo pepper and stir for about 20 to 30 seconds, just until fragrant. It should smell warm and buttery, not burnt, so keep the heat low. Then, ladle the soup into bowls, drizzle with the Aleppo pepper butter, and serve with lemon wedges on the side.
Storage Tips
Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for 4 to 5 days. When reheating, warm it gently on the stove or in the microwave. I also love freezing it in individual portions so I can thaw just what I need. It will stay good for up to 3 months in the freezer!
More Soup Recipes
- Classic Tomato Soup: One of my all-time favorites!
- Black Bean Soup: Hearty with spiced flavor.
- Potato Leek Soup: So light yet creamy.
- Carrot Ginger Soup: The best all-around healthy soup.
- Or give these other vegetarian recipes or Mediterranean recipes a try!
If you try this red lentil soup recipe, let me know how it turns out in the comments below! Your review will help other readers in the community. And if you’re hungry for more healthy food inspiration and exclusive content, join my free newsletter here.
Description
Video
Equipment
Ingredients
Red Lentil Soup
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 1 medium potato (Yukon gold), peeled and diced
- 3 garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup red lentils, rinsed
- 6 cup low-sodium vegetable broth
- plus lemon wedges, for serving
Aleppo Pepper Drizzle
- 3 tablespoons butter or olive oil
- 2 teaspoons Aleppo pepper
Instructions
- Sauté the aromatics. Heat the oil in a large pot over medium heat. Add the onion and carrot, and sauté for 4 to 5 minutes, until softened. Add the diced potato and cook for 2 minutes more.
- Add the spices. Add the garlic, tomato paste, paprika, cumin, salt, and pepper, and stir for another 30 seconds.
- Simmer the lentils. Add the lentils and broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, until the lentils and potatoes are very soft.
- Blend. Use an immersion blender to blend until smooth. (Note: Turkish home cooks usually blend it completely, though you can make it as smooth or textured as you'd like).
- Make the pepper butter. In a small pan, melt the butter over low heat. Add the Aleppo pepper and stir for 20 to 30 seconds, until fragrant.
- Serve. Ladle the soup into bowls, drizzle with the pepper butter, and serve with lemon wedges on the side.
Lisa’s Tips
- Storage tip: Let the soup cool completely, then transfer it to an airtight container and store it in the fridge for up to 4 days. I also love freezing it in individual portions. It will stay fresh for up to 3 months in the freezer.
- You can use a Russet or Yukon gold potato here. A Russet potato is more starchy so will thicken the soup a bit more, while a Yukon gold potato is a bit creamier for a smoother finish. The choice is yours!
- For the onion, you can use yellow or white onions. Just don’t use red onions as they can sorta muddy the color a bit.
- Don’t forget that you can use the Aleppo pepper for these Turkish eggs! A great, flavorful breakfast or brunch idea.
Nutrition
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Behind The Scenes
While some recipes out there use paprika on top for the spiced butter drizzle or Aleppo pepper in the soup in addition to on top (to avoid using two different spices), I had some Turkish friends tell me that both spices are necessary. They said the best red lentil soup always uses paprika in the soup and Aleppo pepper on top of the soup. So, that’s what I did in my recipe!
I have a ton of red lentils leftover from another recipe, so I was looking for a way to use some of them up. This soup was perfect. It is easy to make and delicious. Can’t wait to have more tomorrow!
Perfect! Glad you loved this red lentil soup, Gina!
Can I ask what type of pot you use for the lentil soup? Is the pot metal?
Hi Paul – yes, that’s an enameled steel pot. You can find it linked on my Amazon storefront.