Hearty & Healthy Red Lentil Soup: Your Easy Weeknight Meal Go-To
Welcome to your new favorite weeknight meal! This incredibly satisfying Red Lentil Soup is a testament to how simple, wholesome ingredients can come together to create something truly delicious and comforting. Crafted with everyday staples like fresh onions, leeks, carrots, celery, robust crushed canned tomatoes, and nutrient-rich red split lentils, this soup is not only naturally gluten-free and vegetarian-friendly but also astonishingly easy to prepare. It’s the kind of dish that warms you from the inside out, making it an instant staple in any kitchen, especially during cooler months.
After a wonderful holiday season spent with family, organizing my creative space, and tackling some long-overdue tasks (like getting my camera repaired!), I’m thrilled to kick off the year by sharing a truly exceptional recipe. This particular red lentil soup emerged from a moment of pure culinary improvisation. My fridge was looking sparse, holding just a few resilient celery stalks, carrots, leeks, and a container of leftover crushed tomatoes. The thought of a grocery run was less than appealing.
A quick check of the pantry, however, revealed the stars of the show: humble onions, a carton of rich chicken broth, and my beloved red split lentils. And just like that, the vision for this hearty red lentil soup was born! It’s amazing how necessity can spark some of our most cherished creations. Many of my best soup recipes, including my go-to carrot soup, have come about in a similar fashion – proving that delicious meals don’t always require a precise plan or a fully stocked pantry.
Why You’ll Love This Red Lentil Soup:
The initial improvisation yielded such a flavorful and satisfying result that I immediately documented the recipe, perfected it with a re-test, and am now delighted to share it with you. From start to finish, this incredibly hearty red lentil soup is ready in about an hour, making it ideal for busy evenings.
The ingredient list is remarkably straightforward, featuring items readily available at any local grocery store, including popular spots like Trader Joe’s. This red lentil soup is a powerhouse of nutrition and flavor. It’s incredibly hearty, packed with fiber and protein from the lentils, and tastes like it’s been simmering for hours, developing deep, complex flavors. It’s the perfect bowl of comfort that truly sticks with you, keeping you full and satisfied.
To elevate the flavor profile even further, I highly recommend adding Parmigiano-Reggiano rinds to your soup as it simmers. These humble rinds release an incredible depth of umami and richness during the cooking process, transforming a simple soup into something extraordinary. It’s also a fantastic way to utilize parts of the cheese you might otherwise discard. If you don’t have any on hand, don’t worry – the soup will still be wonderfully delicious without them!
Whether enjoyed on its own as a light but filling meal, paired with a crisp green salad, or served alongside a slice of crusty bread for dipping, this red lentil soup makes for a truly delightful dinner, especially comforting during the colder months of winter. I have a strong feeling this recipe will be on repeat in your kitchen all season long!
How to Cook Red Split Lentils for Creamy Soups:
Red split lentils are truly a marvel in the world of legumes and are my absolute favorite type of lentil to incorporate into homemade soups. Their unique properties make them stand out from other varieties, delivering a thick, creamy texture that is perfect for comforting dishes. You might recognize them from another beloved recipe, my slow cooker winter vegetable soup, which many of you have made a regular part of your rotation!
What sets red split lentils apart is that they are hulled, meaning their outer skin has been removed. This crucial difference allows them to cook incredibly fast and begin to break down and disintegrate during the cooking process. This characteristic is precisely what I adore about them, as it creates extra thick, wonderfully hearty soups with an almost velvety, creamy consistency without needing any actual cream.
While this quality makes red split lentils an ideal candidate for soups, dhal, stews, and pureed dishes where you want them to meld into the broth, it also means they are less suitable for salads or other preparations where you want the lentils to retain their distinct shape. For those dishes, varieties like French Puy, green, or black lentils would be a better choice.
Before adding any lentils to your pot, it’s always good practice to rinse them thoroughly under cold running water. A fine-meshed sieve works perfectly for this task. Additionally, take a moment to pick through them and ensure there are no small stones or debris that might have been mixed in during processing.
Shopping Note:
When you’re at the store, keep in mind that red split lentils are sometimes referred to as ‘masoor dal’. Their color can vary, ranging from a vibrant orange to a more golden yellow. Because they are hulled, they have a thinner, disc-like shape compared to other lentil varieties. You can typically find them easily at most generic grocery stores, in bulk food sections, and they are a staple at places like Trader Joe’s.
How to Store Red Split Lentils:
Like all other types of lentils, red split lentils should be stored in a cool, dry place away from direct sunlight and moisture. When properly stored in an airtight container, lentils generally boast a shelf life of about a year.
It’s worth noting that older lentils tend to dry out over time, which can significantly increase their cooking time. In some cases, very old lentils might even resist breaking down properly, impacting the creamy texture you desire for this soup. For optimal results and quick cooking (typically 20 to 30 minutes for red split lentils), try to use them within a year of purchase.
My Favorite Trick for Making Thick and Hearty Soups:
To achieve that luxurious, velvety texture and extra body in this red lentil soup, I employ a simple yet highly effective trick right before serving. I use an immersion blender (this one is my tried-and-true favorite, affiliate link) to puree just a small portion of the soup directly in the pot. This creates a beautifully thick broth without having to add any dairy or thickeners.
If you don’t own an immersion blender, no problem! You can easily achieve a similar effect by carefully transferring one or two large ladlefuls of the cooked soup to a small food processor or a regular blender. Puree until it’s mostly smooth, then stir this thickened mixture back into the main pot of soup. This step adds incredible heft and a delightful ‘creaminess’ to the final texture, making the soup feel even more substantial and satisfying. While the red split lentils do break down considerably on their own, I find this quick blending step truly elevates the soup to another level. You can certainly skip it, but I highly recommend trying it for that extra touch of perfection!
How to Freeze Red Lentil Soup and Other Make-Ahead Tips:
This red lentil soup is a fantastic candidate for meal prepping and freezing, making your weeknight dinners even easier.
- Prep Ahead: To save time on cooking day, chop all your vegetables (onions, leeks, carrots, celery, and garlic) a day or two in advance. Store each type of chopped vegetable in separate airtight containers in the refrigerator. This way, all your mise en place is ready to go when you are.
- Storing Leftovers: Any leftover soup will keep beautifully. Transfer the cooled soup to an airtight container and store it in the refrigerator for up to 5 days. The flavors often meld and deepen overnight, making leftovers taste even better!
- Freezing for Later: This red lentil soup freezes exceptionally well. Once the soup has cooled completely, transfer it into freezer-safe containers or heavy-duty freezer bags. Be sure to leave about an inch of headspace if using rigid containers to allow for expansion. It can be frozen for up to 4 to 6 months.
- Reheating Frozen Soup: To reheat, simply allow the frozen soup to thaw completely in the refrigerator overnight. Then, transfer it to a pot and gently reheat over medium-low heat on the stove, stirring occasionally. If the soup appears too thick after thawing and reheating, you can add a splash of extra chicken or vegetable broth (or even water) until it reaches your desired consistency.
Red Lentil Soup
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Equipment
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Breville Immersion Blender
Ingredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 2 medium yellow onions medium dice
- 2 medium leeks, white and pale green parts only rinsed well and medium dice
- 3 medium carrots roughly ½ lb, medium dice
- 5 celery stalks (about 6 ounces) medium dice
- 2 large garlic cloves roughly chopped
- 1½ cups red split lentils rinsed
- 1 can (15½ ounces) crushed Italian tomatoes
- 1 to 2 parmigiano-reggiano rinds
- 2 dried bay leaves
- 2 quarts (8 cups) low sodium chicken broth (or vegetable broth)
- kosher salt
- freshly ground black pepper
- freshly grated parmigiano-reggiano cheese for serving (optional)
Instructions
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In a large soup pot, melt the butter and extra virgin olive oil over medium heat until lightly bubbling. Add the onions, leeks, and generous sprinkling of kosher salt, and sauté, stirring occasionally, until the onions and leeks are soft and translucent in color, about 10 to 15 minutes. I place the pot lid on askew, to help trap moisture and ensure the ingredients sweat, soften properly, and don’t gain too much color.
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Add the carrots, celery, and garlic, stirring occasionally, for about 3 to 4 minutes. Continue seasoning the soup lightly with salt and pepper as you add the remaining ingredients. Add the lentils, crushed tomatoes, parmigiano-reggiano rinds, bay leaves, and chicken broth. Stir together and bring to a boil. Reduce the heat to medium-low and slowly simmer, uncovered, for about 30 to 40 minutes, stirring every 10 minutes or so, or until the vegetables are tender and the lentils have cooked through and broken down quite a bit. The soup should be thick and hearty.
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Blend a small portion of the soup with an immersion blender (or transfer a large ladleful of soup to a small food processor or blender, and puree until roughly smooth). This step is optional, but creates a wonderful texture.
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Season the soup with salt and pepper to taste. If it tastes at all flat, feel free to add a small squeeze of lemon juice (however, I like it just as it is!). Before serving, remove and discard the bay leaves and parmigiana cheese rinds. Serve hot. Garnish with freshly grated parmigiano cheese, if desired.
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Tips for Success:
- Older lentils tend to dry out and might take significantly longer to cook.Try to find a bag at the grocery store or choose them from a bulk bin that gets refreshed often (i.e. not the bag of lentils that has been sitting in your convenience store for three years on the top shelf).
- Make Dairy Free: Substitute the butter for extra virgin olive oil, and omit the parmigiano rinds.
- Make Vegetarian: Use vegetable broth in place of chicken broth.