Easy Red Lentil Soup
This red lentil soup is simple, nourishing, and packed with flavor. It's blended until silky smooth and finished with a warm, spiced butter drizzle. Watch the video below to see how I make this in my kitchen!
Servings: 6 servings
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.
Video
Notes
- 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
Calories: 261kcal | Carbohydrates: 32g | Protein: 10g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 505mg | Potassium: 587mg | Fiber: 12g | Sugar: 4g | Vitamin A: 4032IU | Vitamin C: 11mg | Calcium: 44mg | Iron: 3mg