This red lentil soup recipe is an excellent choice for autumn or winter weeknight dinners as it’s easy to make with a few pantry staples, and it only needs to simmer for about 20 minutes.
The red lentils cook fast and make the soup creamy, almost like a red lentil curry.
They are also very healthy, a superfood rich in dietary fiber, vitamins, minerals, wholesome plant protein, B vitamins, iron, and more.
We cook them in a soffritto or flavor base of olive oil, garlic, onion, celery, and carrots, then season them with bay leaves, rosemary, and cumin to bring out their earthy flavor.
The dish will remind you of our Italian lentils soup or lentil vegetable soup, but with red lentils instead of brown ones.
Serve this red lentil soup with a thick slice of toasted crusty bread brushed with garlic and drizzled with extra virgin olive oil.
Also, don’t forget to squeeze lemon juice to brighten things up and make those flavors pop.
PS. To learn more about lentils, check out our how to cook lentils and how to cook red lentils guides.
