My red lentil soup is a simple and genuine first course, a comforting homemade soup.
Made with few fresh ingredients and no sautéing: onion, carrot, celery, garlic, and cherry tomatoes are placed directly in the water along with the red lentils.
As they cook, they naturally break down creating a creamy and enveloping consistency.
It’s a light yet nutritious recipe, perfect for cooler days or when you want a healthy and complete dish without sacrificing flavor.
I don’t count, because I always eat these soups, all those you find on my blog, even in spring and summer, though not hot.
The raw extra virgin olive oil enhances the flavors, while the natural sweetness of the red lentils perfectly matches with the vegetables.
Easy to prepare and ready in no time, this soup is ideal for those seeking a vegetable dish rich in proteins and fibers, yet delicate and digestible.
As I mentioned before, if you love soups, minestrone, and veloutés, here are some more interesting suggestions from me: try them!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- Half onion
- 1 carrot
- celery (stalk + leaves)
- 2 cloves garlic
- 7 piccadilly tomatoes
- to taste salt
- 3 tablespoons extra virgin olive oil
- 7 oz red lentils
- 6 tablespoons ditali (use the pasta you prefer)
- 2 tablespoons spelt (puffed to taste, if you like to enrich, but you can also omit this ingredient)
Tools
Here is the list of tools I used to make the recipe.
For some of these, you’ll find a clickable Amazon icon, so you can purchase them directly from here if you wish.
- 1 Casserole
- 1 Ladle
- 1 Knife
Steps
Preparing this soup will be very easy and the result will be a great success.
First, weigh and thoroughly wash the red lentils without the skins.
These lentils are ready to use, without needing any prior soaking.
Take a casserole, pour the water (about half the pot) and start adding all the ingredients.
Don’t add too much water because you can add more later if needed.
Add the onion, carrot, celery, garlic cloves, fresh tomatoes, red lentils, salt, and extra virgin olive oil.
Cook everything together for about twenty minutes, until you see the lentils and other vegetables start to break down.
Now check the amount of cooking broth in the casserole.
If it’s enough to cook the pasta, leave it as is; otherwise, if it seems too dry, add just enough to complete the cooking and get four servings of soup.
When the soup is ready, it will be beautifully creamy and smooth.
I used ditali pasta, you can use your preferred type.
Once portioned, I also added a few tablespoons of whole spelt flakes.
If you like them, give it a try.
Storage of Red Lentil Soup
If there’s any leftover soup, before storing it in the refrigerator, let it cool completely at room temperature and then transfer it into an airtight container.
In the refrigerator: it keeps for 2–3 days.
When you want to consume it, reheat it in the casserole adding a bit of hot water or broth, as it tends to thicken as it rests.
Stir well to regain a creamy consistency.
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