The red split lentil soup is a simple, nourishing dish that is incredibly easy to prepare. With a few ingredients you often already have in the pantry, you can create a warm, comforting soup full of flavor.
The hulled red lentils have the great advantage of cooking very quickly and becoming naturally creamy during cooking, without the need to blend the soup. In less than half an hour you get a healthy, economical dish perfect for a comforting lunch or dinner.
The base of the recipe is an aromatic soffritto of celery, carrot and onion, enriched with fragrant herbs such as rosemary, marjoram, bay leaf and oregano. The addition of tomato pulp and vegetable broth makes the soup even tastier and more balanced.
Our favorite way to serve it is in wide bowls with slices of crusty toasted bread brushed with garlic and finished with a drizzle of extra virgin olive oil.
If you like soups, also check these recipes:
- French onion soup au gratin: easy and super tasty recipe
- Chickpea and black cabbage soup, healthy, nourishing and tasty recipe!
- Lentil and spinach soup, easy and tasty vegetarian recipe
- Farro and bean soup, creamy, warm, nourishing and flavorful
- Soups, broths, veloutés and creams with vegetables and legumes ideal for autumn and winter!
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 20 Minutes
- Portions: 3 Servings
- Cooking methods: Stovetop
- Cuisine: Vegan
- Seasonality: All seasons, Autumn, Winter
Ingredients to make the Lentil Soup
- 1 cup red split lentils
- 14 oz tomato pulp (or peeled tomatoes)
- 4 1/4 cups vegetable broth
- 1 onion
- 1 carrot
- 1 stalk celery
- 1 sprig rosemary
- 1 sprig marjoram
- bay leaf
- dried oregano
- 2 tbsp extra virgin olive oil
- salt
- pepper
Tools to make the Lentil Soup
- Pot
- Knife
- Cutting Board
- Wooden spoon
How to prepare the Lentil Soup
Heat 2 tablespoons of extra virgin olive oil in a large pot. Add chopped celery, carrot and onion and sauté for about 3 minutes. Add rosemary, marjoram, bay leaf and oregano and let the flavors develop for another 2 minutes, stirring often.
Add the tomato pulp or peeled tomatoes, the rinsed red lentils, the vegetable broth, salt and pepper.
Bring to a boil, then lower the heat and let simmer for about 20 minutes, stirring occasionally, until the lentils are soft and the soup has a creamy consistency.
Serve the soup hot, accompanied, if you like, by garlic-toasted bread and olive oil.
Storage
Store the soup in an airtight container in the refrigerator for up to 4 days. Reheat it in a pot or in the microwave, adding a splash of water if needed.
You can also freeze it. In that case, let the soup cool completely before placing it in the freezer and freeze for up to 3 months. To defrost, leave it in the refrigerator for a few hours or use the microwave defrost function.
Tips
Always rinse the lentils under running water before cooking to remove any residues or small stones.
If you prefer a smoother texture, you can blend a small portion of the soup and return it to the pot.
If the soup thickens too much during storage, add a little broth or hot water while reheating to reach the desired consistency.
Variations and additions
You can enrich this soup with other vegetables:
Fresh or frozen spinach (add in the last minutes of cooking)
Chard or black cabbage (add together with the lentils)
Potatoes, diced sweet potatoes or zucchini (add at the start of cooking with the lentils)
FAQ (Questions and Answers)
Do red lentils need to be soaked?
No. Hulled red lentils do not require soaking and can be cooked directly in the pot.
Is it still necessary to rinse them?
Yes, it is always recommended to rinse them under running water to remove any dust or small debris.
Can I prepare the soup in advance?
Absolutely yes. This soup is perfect to prepare in advance because the flavor becomes even more intense the next day.
