Red lentil soup has long been a staple in Mediterranean households, valued for its simplicity, nutrition, and ability to stretch inexpensive legumes into a hearty meal. Historically, it was a peasant dish that provided protein and warmth during the cooler months.

In Turkey, a similar soup called "mercimek çorbası" often includes paprika and mint. In Greece, red lentils are sometimes pureed with lemon juice for a tangy finish. North African versions may add cumin, coriander, and harissa for extra heat.

It is typically served hot, often with a drizzle of olive oil, a sprinkle of fresh herbs, and a side of crusty bread or pita. Some families also add a dollop of yogurt (or a vegan alternative) for creaminess.

Red lentil soup is popular during fasting periods such as Lent, as it is plant‑based. It is also a comforting starter for family gatherings in autumn and winter, and is served at communal meals during Ramadan evenings.

Pair it with a simple Greek salad, roasted eggplant dip (baba ganoush), or grilled halloumi (or vegan cheese). A side of lemon‑herb rice or couscous also complements the soup nicely.

Traditional ingredients include red lentils, onion, carrot, celery, garlic, cumin, olive oil, vegetable broth, and tomatoes. Acceptable substitutes are yellow split peas for lentils, water with bouillon for broth, and dried rosemary instead of fresh.

Common mistakes include over‑browning the aromatics, skipping the rinse of lentils (which can cause foamy broth), and simmering with a tightly covered lid, which prevents the soup from thickening properly.

Sautéing the garlic, cumin, and red pepper flakes in oil releases their essential oils, deepening flavor and creating a richer base than simply stirring them into the broth.

Yes, the soup can be prepared a day ahead. Cool it quickly, then refrigerate in an airtight container for up to 4 days. Reheat gently on the stovetop, adding broth if it has thickened.

The soup should be smooth and creamy, with the lentils fully broken down. It will have a deep orange‑red hue. If you prefer a slightly grainier texture, you can blend only part of the soup.

Taste a spoonful; the lentils should be soft and melt in your mouth. The broth should be thick enough to coat the back of a spoon without being watery.

The YouTube channel Hilltop Recipes focuses on simple, wholesome, one‑pot meals and comfort foods that are easy for home cooks to prepare with everyday pantry staples.

Hilltop Recipes emphasizes minimal equipment, quick preparation times, and adaptable recipes that can be scaled for families, whereas many other channels may use more elaborate techniques or specialty ingredients.