Simple Red Lentil Soup

There’s something about a pot of lentil soup simmering on the stove that makes everything feel right. I started making this version on Sunday evenings as a way to reset after busy weekends — it takes almost no effort, fills the kitchen with the most incredible aroma, and gives me lunches for half the week. The red lentils break down into this silky, creamy texture without any dairy at all. My neighbor stopped by once while I was making it and now she texts me every time she makes a batch herself.

Ingredients

• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 tablespoon red curry paste (we recommend Thai Kitchen brand)
• 1 1/2 cups red lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups low-sodium vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon sea salt, plus more to taste
• Juice of 1 lemon
• Fresh cilantro or parsley for garnish
• Extra olive oil for drizzling

Instructions

1. Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic, ginger, and red curry paste, stirring for another minute until fragrant.
2. Toast the spices: Add cumin, coriander, turmeric, and cayenne. Stir constantly for 30 seconds — this blooms the spices and releases their flavor.
3. Add lentils and liquids: Pour in the rinsed red lentils, diced tomatoes, and vegetable broth. Stir to combine and bring to a boil.
4. Simmer: Reduce heat to low, cover, and let simmer for 20-25 minutes, stirring occasionally. The lentils should be completely soft and starting to break down.
5. Blend (optional): For a creamy texture, use an immersion blender to partially blend the soup, leaving some texture. Or leave it chunky — both ways are delicious.
6. Season and serve: Stir in lemon juice and salt to taste. Ladle into bowls, drizzle with olive oil, and garnish with fresh herbs.

Tips

• Don’t skip the lemon: The brightness from the lemon juice at the end makes all the difference — it lifts the whole soup.
• Check your broth: Many store-bought vegetable broths contain hidden soy or corn. We recommend Bonafide brand — it’s clean and allergen-friendly.
• Make it heartier: Serve over rice or with gluten-free crusty bread for a complete meal.
• Storage: This soup keeps beautifully in the fridge for 5 days and freezes well for up to 3 months. It thickens as it sits — just add a splash of water when reheating.
• Customize the heat: Love spice? Add a diced jalapeño with the onions or increase the cayenne.
• Broth matters: Look for a low-sodium, low-fat broth free of “natural flavors” — we recommend Bonafide brand.