Red Lentil Soup Recipe (2024)

I have made this soup many times and it is foolproof. I usually use vegetable broth instead of chicken and vary the spiciness depending on the audience. Accompanied by some warm muffins or focaccia, it's perfect to bring to a friend who is ill or has had a baby.

Used scant tsps of coriander and cumin because I used ground. Not quite enough. 30 minutes total cook time was sufficient for lentils. WARNING: Rinse lentils immediately prior to adding to pot. I left mine in strainer for about 15 minutes and they stuck together. Had whole lentils for first day, puréed remaining for next day's lunch. We like both. Some drops of Tabasco at end brightened flavor along with the lime (required).

I've made this a few time using regular lentils and while the color may not be great, the flavor is. Instead of lime juice, I use apple cider vinegar and add sliced cooked sausage at the end. I also blend only half to leave a thicker chunky texture.

I've been making this soup for a number of years and it never fails to please. Toasting and grinding the spices is essential, providing depth of flavor not achieved with ground spice. I also toast the curry powder. A can of good quality crushed tomatoes eliminates the immersion blender. We like the slightly coarse texture. This is always better the 2nd day and I've brought it to numerouse pot lucks at my sailing club. Never any leftovers! Serve with toasted pita or naan bread.

Made twice, both times I puréed at the end. It was good the first time, but the second time, I stirred in some coconut milk after the initial covered simmer, and that took it over the top!

You can make a brown lentil soup using the same ingredients and it will be good. But it won't be the same soup -- different color and texture. Still, the recipe will work.

Used 1 T of all spices (used Vadouvan curry powder) and added Aleppo pepper. After sautéing onions, carrots, garlic and spices, cooked down tomatoes as indicated. Cooked lentils in pressure cooker for 9 minutes with natural release. Used key lime juice. Excellent balance of flavor and heat.

Other variations:- I halved the amount of tomatoes and added grated ginger when I added the garlic - great extra flavor.- When I've made this soup to blend, I've added spinach after I turn off the burner, and let it wilt for a few minutes before batch-transferring the soup to the blender.

Oh my. I made this for the first time and just had my first taste. Even without the lime juice and garnishes (which I am holding off on till the evening I serve it) this soup is sublime. And it is so healthy! This will be the start of dinner come Friday, along with salad and thick slices of homemade challah. I held back on the broth, adding about 1.5 quarts rather than 2, and I am happy with the consistency. I will be making this again and again. Thank you Ms. Shulman!

This has become a go-to in my kitchen; nutrient-dense, high in plant-based protein, excellent flavor and easy to prepare. Do not fail to toast the seeds, and try coconut oil for another flavor dimension. Lime juice is essential, but I don't always use the curry. If you don't use curry, it's a nice base for adding shredded chicken, tortilla strips, avocado, etc. (or do that with the curry if it suits!)

I add diced potatoes, turnips and/or celeriac or rutabaga plus lots of celery along with the lentils. Great way to get your winter veggies in.

definitely toast the the spices. After tasting, also added some smoked paprika and red wine to add more flavor. Pureed , more elegant for a big crowd party. A keeper.

Great soup, used home made vegetable stock and lemon zest in lieu of salt because of a family member on a no salt diet. Next time will also try the grated ginger.

Excellent soup. The perfect companion for a slice of crusty homemade quarantine bread.

This is worth cooking just for the smell coming from the pot when warming. The soup is fabulous. Have some yogurt on hand to add for people who don't like spicy. I thought it was perfectly balanced.

Absolutely outrageously good. The flavors come together very well. Used ground spices.

Super easy and filling

This was my first time making this soup. It is easy and excellent. My only departure from the recipe was the addition of some chopped Chinese celery I bought at the Mekong market. It will not be my last time making this. Delicious!

Easy and tasty! Added shredded chix breast bc I had it. 30 min 15 then blend a bit. Added chopped cilantro stems at end. With yogurt dollop and more cilantro

Delicious! Disclaimer: I don't consider myself a very skilled cook. I doubled all the spices and used powder (didn't toast them) and doubled the garlic. Otherwise followed instructions. At one taste point, there was a bitter after-taste, but a little brown sugar, some apple cider vinegar and adding 2 limes resolved it. Served as-as over brown rice. My picky, spice-loving husband gave it his seal of approval, so I'm stoked!! Will make again soon!!

It was four stars for me, then I added the cilantro, yogurt and lime. Now I’m at fiveI liked what cayenne did for it, too, I also added mushroom powder, MSG, and some ground flax seeds

I used tomato sauce instead of diced tomatoes with juice. It turned out more purée like and delicious!

My soup loving family said this was “The Best Soup” ever. I added chopped carrots and celery with the onion and a can of chopped tomatoes. I also added some leftover chicken sausage which transformed the soup into a meal. Will definitely make this again.

Delicious, easy to make, and for a hearty soup, cooks in a short time. Best part of all, is my apartment smells of cumin and curry for hours and hours.

This is a delicious soup and typical of the Turkish gold standard version I love. I don’t think it needs the hot curry powder - the ground toasted cumin and coriander suffice. And instead of the cayenne (which can add too much heat), I added about 1/2 teaspoon Aleppo pepper. This provides some spiciness but more like spicy paprika. I used only 12oz tomatoes so as not to mask the lentils and spices. Finally, I used a blender to produce a veloute-smooth texture and ended with a spritz of lime.

We LOVE this soup..thank you for featuring it in time to freeze extra for after holiday guests. To save space in my little freezer, I added the second set of liquids (stock and water) after defrosting. That worked out just fine. Yummy.

Made as directed and it came out great. Pureed at the end with an immersion blender. The cilantro and yogurt really wake it up. I wonder about adding some fried shallots or croutons to add some texture?

Delicious and adaptable. My curry powder wasn’t very fresh so I used a much greater quantity, and I added diced celeriac and a potato that needed a home. I will make this again soon, with or without added veggies.

If you want to ‘up’ the wow factor, add a couple of kaffir lime leaves for that super zesty, fragrant deliciousness. I buy them fresh when I can find them and store in the freezer to add to soups, curries and G&Ts

Absolutely delicious - a family hit. I wouldn’t change a thing in the recipe, it’s perfect as is.