Amazing Red Lentil Soup

Ingredients

• 1 cup Red Lentils (rinsed and picked through)
• 2 tablespoons Olive Oil (extra virgin recommended)
• 2 medium Carrots (peeled and diced)
• 1 medium Potato (peeled and diced; russet or Yukon Gold)
• 1 large Yellow Onion (diced; can use white onion)
• 3 cloves Garlic (minced)
• 2 tablespoons Tomato Paste (adds depth)
• 1 teaspoon Paprika (sweet paprika)
• 1 teaspoon Ground Cumin
• 1 teaspoon Kosher Salt
• 0.25 teaspoon Black Pepper (freshly ground)
• 6 cups Low‑Sodium Vegetable Broth (or 4 cups broth + 2 cups water)
• 3 tablespoons Unsalted Butter (for spiced butter drizzle; can substitute olive oil for dairy‑free)
• 2 teaspoons Aleppo Pepper (mild chili flakes; optional if unavailable)
• 1 tablespoon Lemon Juice (freshly squeezed from about 1 lemon)

Instructions

1. Prep Vegetables and Lentils

   Peel and dice the carrots and potato, dice the onion, mince the garlic, and rinse the red lentils, discarding any debris.

   Time: PT10M

2. Sauté Onion and Carrot

   Heat 2 tbsp olive oil in a large pot over medium heat. Add the diced onion and carrot and sauté 4–5 minutes until softened.

   Time: PT5M

   Temperature: medium

3. Add Potato

   Add the diced potato to the pot and stir for another 2 minutes.

   Time: PT2M

   Temperature: medium

4. Add Garlic, Tomato Paste, and Spices

   Stir in the minced garlic, tomato paste, paprika, cumin, kosher salt, and black pepper. Cook for about 30 seconds until fragrant.

   Time: PT1M

   Temperature: medium

5. Add Lentils and Broth

   Add the rinsed red lentils and 6 cups low‑sodium vegetable broth (or 4 cups broth + 2 cups water). Stir, increase heat, and bring to a boil.

   Time: PT5M

   Temperature: high

6. Simmer Soup

   Reduce heat to low, cover the pot, and simmer for 20–25 minutes, stirring occasionally, until the lentils and potatoes are very soft.

   Time: PT22M

   Temperature: low

7. Blend Until Smooth

   Using an immersion blender, blend the soup directly in the pot until silky smooth, about 2 minutes.

   Time: PT2M

8. Make Spiced Butter Drizzle

   In a small pan over low heat, melt the butter and add Aleppo pepper. Cook until the butter just starts bubbling and the mixture is fragrant, about 2 minutes.

   Time: PT2M

   Temperature: low

9. Serve and Finish

   Ladle the soup into serving bowls, drizzle the warm spiced butter over each bowl, and finish with a squeeze of fresh lemon juice.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

35 g

Fat

5 g

Fiber

8 g

Ingredient Substitutions

• Instead of Red Lentils: Brown lentils, Yellow split peas
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Carrots: Parsnips
• Instead of Potato: Sweet potato
• Instead of Yellow Onion: White onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Tomato Paste: Tomato puree (1 tbsp), Ketchup (1 tbsp)
• Instead of Paprika: Smoked paprika
• Instead of Ground Cumin: Ground coriander
• Instead of Kosher Salt: Table salt
• Instead of Black Pepper: White pepper
• Instead of Low‑Sodium Vegetable Broth: Chicken broth (non‑veg), Water + bouillon cube
• Instead of Unsalted Butter: Olive oil
• Instead of Aleppo Pepper: Crushed red pepper flakes + pinch smoked paprika
• Instead of Lemon Juice: Lime juice

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Measuring Spoons
• Measuring Cups
• Immersion Blender
• Small Pan
• Wooden Spoon
• Ladle
• Serving Bowls

Critical Steps — Do Not Skip

• Prep Vegetables and Lentils
• Add Lentils and Broth
• Simmer Soup
• Blend Until Smooth
• Make Spiced Butter Drizzle

Chef Tips from the Video

• Use Yukon Gold potatoes for a naturally creamier texture.
• For extra heat, add a pinch of cayenne pepper to the spiced butter.
• If you don’t have Aleppo pepper, combine crushed red pepper flakes with a tiny pinch of smoked paprika.

Troubleshooting

Storage

Refrigerator: Store in airtight containers for 4–5 days. Reheat gently on the stove, adding water or broth if needed.

Freezer: Freeze in freezer‑safe bags or containers for up to 3 months. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The soup freezes well; portion into single‑serve containers before freezing.
• Make the spiced butter ahead and store in a small jar in the fridge for up to a week.
• If the soup thickens after chilling, thin with a little extra broth or water before reheating.

Frequently Asked Questions