Name: Winter Warmer Red Lentil Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: International
Ingredients: 1 cup red lentils, rinsed; 1 tablespoon olive oil; 1 onion, finely chopped; 2 carrots, diced; 2 celery stalks, diced; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1/2 teaspoon smoked paprika; 1/2 teaspoon ground turmeric; 1/4 teaspoon chili flakes; 6 cups vegetable broth; 1 can diced tomatoes; Salt and black pepper to taste; Fresh parsley for garnish

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Table of Contents: Winter Warmer Red Lentil Soup

Winter Warmer Red Lentil Soup

Feeling the chill in the air? As the days get shorter and the evenings cooler, there’s nothing quite like a comforting bowl of soup to warm you from the inside out. This red lentil soup recipe isn’t just any soup; it’s a hug in a bowl, packed with flavour and goodness, and surprisingly simple to make.

Perfect for those of us who appreciate a delicious, healthy meal without spending hours in the kitchen!

This vibrant and flavourful red lentil soup is a family favourite, and I’m thrilled to share it with you. It’s a wonderful alternative to heavier winter meals, offering a light yet satisfying experience. Whether you’re looking for a nourishing lunch, a starter for a festive holiday dinner, or a quick and easy vegan soup for a weeknight, this recipe delivers.

The subtle spice and aromatic warmth will chase away the winter blues and leave you feeling revitalized. It’s a dish that truly embodies comfort and wholesome eating.

And the best part? Red lentils cook quickly, meaning you can have a delicious, homemade soup on the table in under an hour. This isn’t a recipe that requires pre-planning or a pantry full of obscure ingredients.

It’s about taking simple, wholesome components and transforming them into something truly special. Let’s get cooking!

Alternate Names & Variations

This recipe is often searched for under a few different names, including “Egyptian Red Lentil Soup” (due to the use of warming spices like cinnamon), “Masoor Dal Soup” (referencing the Indian name for red lentils), and simply “Winter Lentil Soup”.

You can easily adjust the spice level to suit your preference, making it a mild and comforting option or a truly spicy lentil soup that will warm you to your core. Adding a swirl of coconut milk at the end creates a creamier, more luxurious texture, while a squeeze of lime brightens the flavours beautifully.

Ingredients: Red Lentil Soup Recipe

Here’s what you’ll need to create this delicious red lentil soup recipe:

* 1 tbsp Olive oil
* 1 tsp garlic, minced
* Pinch of Hing (if you have it – optional, but adds a lovely depth of flavour)
* 2 tsp fresh ginger, minced
* ½ cup celery, finely chopped
* ½ cup carrots, finely chopped
* 1 cup spinach or any leafy greens (kale, chard, etc.)

* 2/3 cup red lentils, rinsed
* 6 cups water or vegetable broth (if using water add 2tsp vegetable Bouillon powder)
* 2 cloves
* 3 whole peppercorns
* 1 cinnamon stick
* Salt and freshly ground pepper to taste
* 1 tbsp fresh cilantro leaves, chopped (for garnish)
* Squeeze of Lemon or lime (for serving)

Step-by-Step Instructions

1. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the minced garlic and ginger, and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic! If using hing, add a pinch along with the garlic and ginger.
2. Build the Base: Add the chopped celery and carrots to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften. This step builds a lovely flavour foundation for the soup.

3. Introduce the Lentils & Spices: Rinse the red lentils thoroughly under cold water. Add the rinsed lentils, water (or vegetable broth), cloves, peppercorns, and cinnamon stick to the pot.
4. Simmer to Perfection: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils are tender and starting to break down. Chef’s Tip: The lentils will continue to thicken the soup as they cool, so don’t worry if it seems a little thin at first.
5. Add the Greens: Stir in the spinach (or other leafy greens) during the last 5 minutes of cooking. Allow the greens to wilt completely.

6. Season & Adjust: Remove the cinnamon stick, cloves, and peppercorns. Season the soup generously with salt and freshly ground pepper to taste. Why is my lentil soup bland? Don’t be afraid to add more salt than you think it needs – lentils can absorb a lot of flavour. A squeeze of lemon or lime juice at this stage will also brighten the flavours.
7. Blend (Optional): For a smoother consistency, use an immersion blender to partially or fully blend the soup. How do you make red lentil soup thicker? Blending some of the soup will create a creamy texture without adding any dairy.
8. Serve & Garnish: Ladle the soup into bowls and garnish with fresh chopped cilantro. Serve with a squeeze of lemon or lime juice.

Recipe Card Block (Quick Reference)

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Approximate Calories: 220 per serving (estimated, will vary based on broth/water used)

Why This Recipe Works & Expert Tips

This red lentil soup recipe works because it’s all about layering flavours. The initial sauté of garlic and ginger creates an aromatic base, while the celery and carrots add sweetness and depth. The spices – cloves, peppercorns, and cinnamon – provide a warming complexity that’s perfect for winter.

Using vegetable broth instead of water elevates the flavour even further, but water with bouillon powder works beautifully for an easy vegan soup option.

It’s truly easy comfort food for family dinners that doesn’t compromise on nutrition. Red lentils are a fantastic source of protein and fibre, making this soup a filling and healthy meal.

For a richer flavour, consider using a combination of water and vegetable broth. Don’t skip the rinsing of the lentils – this removes any dust or debris and helps prevent the soup from becoming overly starchy.

Storage, Freezing, and Reheating Tips

Storage: Leftover red lentil soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

Freezing: This soup freezes exceptionally well! Allow it to cool completely before transferring it to freezer-safe containers or zip-top bags. Leave about an inch of headspace in the containers to allow for expansion. It can be frozen for up to 2-3 months. How long does red lentil soup take to cook after thawing? It will take approximately the same amount of time to reheat as it did to cook initially.

Reheating: Reheat the soup gently on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in a microwave-safe bowl. If the soup has thickened too much during storage, add a little water or broth to reach your desired consistency.

Conclusion: Red Lentil Soup Recipe

I truly hope you enjoy this red lentil soup recipe as much as my family does. It’s a simple, healthy, and incredibly flavourful dish that’s perfect for warming up on a cold winter day. Don’t hesitate to experiment with the spices and vegetables to create your own unique version.

I’d love to hear about your experience! Did you make any modifications? What did you think of the flavour? Please share your thoughts and photos in the comments below. Happy cooking!