Red Lentil Soup

Red Lentil Soup

4 servings
This is a lentil soup that defies expectations of what lentil soup can be. Based on a Turkish lentil soup, mercimek corbasi, it is light, spicy and a bold red color (no murky brown here): a revelatory dish that takes less than an hour to make. The cooking is painless. Sauté onion and garlic in oil, then stir in tomato paste, cumin and chile powder and cook a few minutes more to intensify flavor. Add broth, water, red lentils (which cook faster than their green or black counterparts) and diced carrot, and simmer for 30 minutes. Purée half the mixture and return it to the pot for a soup that strikes the balance between chunky and pleasingly smooth. A hit of lemon juice adds an up note that offsets the deep cumin and chile flavors.

Ingredients

  • olive oil

    plus more for drizzling

    3 tbsp
  • onion
    1 large
  • garlic cloves
    2
  • tomato paste
    1 tbsp
  • ground cumin
    1 tsp
  • Salt and black pepper
  • chili powder or ground cayenne

    plus more

    1 pinch
  • chicken or vegetable broth
    1 quart
  • red lentils
    1 c
  • carrot
    1 large
  • Juice of ½ lemon

    more

  • fresh cilantro
    3 tbsp

Directions

  1. 1

    In a large pot, heat 3 tablespoons oil over high until hot and shimmering. Add onion and garlic, and sauté until golden, about 4 minutes.

  2. 2

    Stir in tomato paste, cumin, ¼ teaspoons each salt and black pepper and the chili powder, and sauté for 2 minutes longer.

  3. 3

    Add broth, 2 cups water, lentils and carrot. Bring to a simmer, then partly cover pot and turn heat to medium-low. Simmer until lentils are soft, about 30 minutes. Taste and add salt if necessary.

  4. 4

    Using an immersion or regular blender or a food processor, purée half the soup, then add it back to pot. The soup should be somewhat chunky.

  5. 5

    Reheat soup if necessary, then stir in lemon juice and cilantro. Serve soup drizzled with good olive oil and dusted lightly with chili powder, if desired.

Red Lentil Soup

Red Lentil Soup

4 servings

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About this Recipe

Tired of dull, murky lentil soup? This vibrant Red Lentil Soup, inspired by Turkish mercimek corbasi, breaks the mold with its bold color and zesty flavor, ready to transform your dinner table.

What sets this recipe apart is its brilliant balance of deep spice and bright citrus. Unlike traditional lentil soups, it harnesses the power of fast-cooking red lentils and a clever technique of puréeing only half the mixture. This ensures a soup that's both satisfyingly chunky and delightfully smooth. A final squeeze of fresh lemon juice truly elevates the rich cumin and chile flavors, creating an up-note that refreshes the palate.

Prepare for a bowl that’s anything but ordinary. You'll experience a pleasing warmth from the ground cumin and chile powder, balanced beautifully by the tangy, fresh notes of lemon. The texture is a delightful journey—tender red lentils and diced carrot offer a pleasant bite, while the puréed portion creates a velvety, comforting body. It's a surprisingly light yet deeply flavorful dish that challenges your expectations of what lentil soup can be.

Easily adapt this Red Lentil Soup to your pantry or preferences. For a completely vegetarian option, simply choose vegetable broth instead of chicken. Adjust the pinch of chile powder or ground cayenne to your preferred level of heat, and don't hesitate to add more lemon juice for an extra bright finish. If you're missing fresh cilantro, a sprinkle of parsley can offer a similar herbaceous garnish.

This vibrant soup is perfect as a comforting main course on a chilly evening or a light, flavorful lunch. Garnish with an extra drizzle of olive oil and a sprinkle of fresh cilantro for a beautiful presentation that hints at its bold flavors.

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