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There’s something magical about holding a steaming bowl of soup on a cool evening the way the aroma wraps around you like a cozy blanket, the gentle heat that warms you from the inside out, and the burst of flavors that tell a story of tradition, comfort, and care. This Spiced Red Lentil Soup is exactly that kind of dish.
Not only is it deeply satisfying, but it’s also packed with nourishing goodness. You’ll find a symphony of vibrant spices that awaken your senses, tender vegetables that create a wholesome base, and red lentils that bring texture, protein, and heartiness. Every spoon is an invitation to slow down and savor the moment.
Why You’ll Love Spiced Red Lentil Soup
- Perfect for chilly days – keeps you warm and energized.
- Nutritious and filling – rich in plant-based protein, fiber, and vitamins.
- Full of flavor – layers of spices bring depth and warmth.
- Easy to make in one pot – minimal cleanup, maximum taste.
Nourishing Red Lentil Soup with Aromatic Spices
- Total Time: 50 mins
- Yield: 4 servings
- Diet: Vegan
Description
A cozy and nourishing soup made with red lentils, fragrant spices, and fresh vegetables perfect for chilly days.
Ingredients
- 2 tablespoons sunflower oil
- 1 onion (diced)
- 2 carrots (diced)
- 2 sticks celery (diced)
- 3 cloves garlic (crushed)
- 5 cm root ginger (grated)
- 2 red chillies (de-seeded and chopped)
- 1 teaspoon ground turmeric
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon smoked paprika
- 1 cinnamon stick
- 400 g tin plum tomatoes
- 170 g dried red lentils (washed and drained)
- 1 litre vegetable stock
- Sea salt (to taste)
- Black pepper (to taste)
Instructions
1. Heat the sunflower oil in a large soup pan over a medium heat. Add the onion, carrots and celery and saute gently for 5 minutes without browning.
2. Add the garlic, ginger and chilli to the pan and saute for 2-3 minutes.
3. Add the spices to the pan, stir well, and cook for 1 minute until aromatic.
4. Add the rinsed lentils, tinned tomatoes, and vegetable stock. Season with salt and pepper.
5. Bring to the boil, then reduce to a simmer. Cover and cook for 40 minutes, stirring occasionally.
6. Remove the cinnamon stick and blend to desired texture. Adjust seasoning if necessary.
Notes
Soup can be stored in the fridge for up to 4 days.
Freezes well for up to 2 months.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Soup
- Method: Stovetop
- Cuisine: Middle Eastern Inspired
Ingredients for Spiced Red Lentil Soup
Here’s your complete grocery list. Using fresh, high-quality ingredients ensures the soup’s full richness and depth.
| Ingredient | Quantity |
|---|---|
| Sunflower oil | 2 tablespoons |
| Onion (diced) | 1 |
| Carrots (diced) | 2 |
| Celery sticks (diced) | 2 |
| Garlic cloves (crushed) | 3 |
| Root ginger (grated) | 5 cm piece |
| Red chillies (de-seeded, chopped) | 2 |
| Ground turmeric | 1 teaspoon |
| Ground cumin | 2 teaspoons |
| Ground coriander | 2 teaspoons |
| Smoked paprika | 1 teaspoon |
| Cinnamon stick | 1 |
| Tin plum tomatoes | 400 g |
| Dried red lentils (washed) | 170 g |
| Vegetable stock | 1 litre |
| Sea salt | To taste |
| Black pepper | To taste |
Step-by-Step Cooking Instructions
Step 1 – Build the Flavor Base
Start with a large soup pot over medium heat. Pour in sunflower oil, and when warm, add diced onion, carrots, and celery. Let them soften gently for about 5 minutes, making sure they don’t brown. This step develops a sweet, savory base.
Step 2 – Introduce Aromatics
Stir in the garlic, grated ginger, and chopped chillies. Cook for a further 2–3 minutes to release their fragrance into the oil.
Step 3 – Toast the Spices
Sprinkle turmeric, cumin, coriander, smoked paprika, and drop in the cinnamon stick. Stir well and let them toast for 1 minute until aromatic this amplifies their flavor profile.
Step 4 – Add Lentils and Tomatoes
After rinsing your red lentils under cold water, add them to the pot along with the tinned plum tomatoes. Pour in vegetable stock and season with salt and pepper.
Step 5 – Simmer to Perfection
Bring the pot to a boil, then reduce heat to low. Cover with a lid and simmer for 40 minutes, stirring occasionally to prevent sticking.
Step 6 – Blend and Final Touches
Once the lentils are tender, remove the cinnamon stick. Use a stick blender to puree the soup until smooth, or leave it slightly chunky for texture. Adjust seasoning if needed.
Helpful Tips for the Best Spiced Red Lentil Soup
- Wash lentils thoroughly – this removes excess starch and prevents cloudiness.
- Adjust spice to taste – add more chilli if you prefer extra heat.
- Make it creamy – stir in coconut milk at the blending stage for richness.
- Meal prep friendly – soup keeps well in the fridge for up to 4 days and freezes beautifully.
- Serve creatively – pair with warm naan bread or drizzle with yogurt for a cooling contrast.
Nutrition Information
This recipe is a powerhouse of plant-based goodness. A single serving offers:
- Calories: ~200
- Protein: 10g
- Fiber: 8g
- Fat: 6g
- Carbohydrates: 28g
FAQ – Spiced Red Lentil Soup
Q: Can I use green or brown lentils instead of red lentils?
A: Yes, but note that cooking time will increase, and the texture will be firmer.
Q: How can I make this soup thicker?
A: Use less vegetable stock or let it simmer uncovered for longer.
Q: Is this recipe vegan?
A: Absolutely it’s made entirely with plant-based ingredients.
Q: Can I make it in a slow cooker?
A: Yes, simply sauté the vegetables and spices first, then transfer to your slow cooker and cook on low for 6–8 hours.
Conclusion – Your Bowl of Cozy Comfort
This Spiced Red Lentil Soup is more than food it’s an experience. It’s a celebration of spices from around the world, a gentle hug in a bowl, and a reminder that good meals don’t have to be complicated. From the first simmering aroma to the last spoonful, you’ll find yourself nourished, warmed, and comforted.