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There’s something so comforting about a bowl of warm soup on a chilly day, and this red lentil soup might just become your new favorite. It’s easy to make, packed with flavor, and incredibly nourishing. Plus, it’s one of those recipes where you throw everything into one pot and let it work its magic. Perfect for busy weeknights or lazy Sundays alike.
Table of contents
Why I Love This Recipe
This is one of those easy soup recipes that takes no time at all to make and is perfectly satisfying. Making this an ideal weeknight dinner. It’s packed with flavor and easy to freeze too!
Recipe Ingredients
- Passata – passata is a deep rich tomato sauce and the perfect base for this recipe. You can also swap for tomato cubes (tin) or another tomato sauce
- Red lentils – red lentils cook faster than regular brown lentils, making them perfect for this recipe
- Cumin – to get those Indian vibes adding cumin is a must
- Smoked paprika
Make sure to double-check full quantities and ingredients in the recipe card below.
How to Make Red Lentil Soup
Making this delicious soup is really not very complicated. You start by adding the onion and the garlic to the pan until translucent. Add the spices (cumin and smoked paprika) and sauté until it becomes fragrant.
At that point you add the lentils and the stock. Add the passata after about 15 minutes. Once the lentils are soft you can use an immersion blender to smooth the soup. If you find it too thick you can add some more stock or water to thin it down.
Serving suggestions:
The red lentil soup is delicious as it is, but gets even better if you serve it with something like homemade naan, focaccia or even a crusty baguette.
Red lentil soup with tomato
Ingredients
- 2 tbsp olive oil
- 1 large onion finely chopped
- 1 garlic clove finely chopped
- 1 tsp cumin
- 1 tsp smoked paprika
- 600 ml vegetable stock
- 150 gr red lentils
- 500 ml passata
- pepper and salt
- cilantro for garnish
Instructions
- Put your pan on the fire and add the olive oil. Sauté the onion and garlic until they are soft and translucent but not too brown.
- Stir the cumin and smoked paprika through and sauté until fragrant. Add the lentils to the pot, stir it all together and add the stock. Leave this to simmer for 15 minutes (check every once in a while, as it can evaporate quite quickly)
- Add the passata, put a lid on the pan and leave to simmer for another 20 minutes or until the lentils are cooked.
- Puree with a stick blender and divide across bowls. Sprinkle with some finely chopped cilantro.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
