This hearty and comforting soup is packed with wholesome ingredients and rich flavors that warm you up from the inside out. Perfect for a cozy night in, it’s easy to make and completely plant-based.
Prep Time15 min
Cook Time40 min
Total Time55 min
Difficulty
Hard
Tips For Perfect Results
Rinse the lentils well to remove any dust or debris before cooking.
Use a low to medium heat to avoid burning the spices.
If the soup is too thick, add a little more water or vegetable broth to reach your desired consistency.
Ingredients
0/16
Why This Recipe Is So Popular
This soup is warm, comforting, and full of flavor. It’s easy to make and uses simple ingredients. Plus, it’s packed with protein and fiber, making it both healthy and satisfying.
Step 1
Warm some olive oil in a heavy pot over medium heat. Toss in the onions along with a teaspoon of salt and cook them gently, stirring now and then, until they’re nice and soft—this should take about 8 minutes. Next, add the thyme sprigs, garlic, cumin, and bay leaves. Give everything a good stir and let it cook together for another minute.
Step 2
Pour in the vegetable broth, then add the tomatoes, red lentils, tomato paste, oregano, the rest of the salt, and some pepper. Partially cover the pot and let it simmer, stirring every so often, until the lentils break down and the soup is thick and creamy—this usually takes between 30 and 45 minutes.
Step 3
Once the lentils are super tender, fish out the thyme sprigs and bay leaves and set them aside. Let the soup cool for about 10 minutes before carefully transferring about 4 cups to a blender. Blend until smooth, then pour it back into the pot. Stir in some water to reach your desired consistency.
Step 4
Serve the soup hot, topped with a sprinkle of chopped parsley and a squeeze of fresh lemon juice for a bright finish. Enjoy!
38
people cooked this recipe
ByDavid Brown
David shares approachable recipes, helpful cooking tips, and simple meal ideas.
What To Serve With This Dish
Serve this soup hot with a squeeze of fresh lemon juice on top. It pairs beautifully with crusty bread or a side salad for a complete meal. Garnish with chopped fresh parsley or mint to add a burst of color and freshness.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well for up to 2 months.
Frequently Asked Questions
Can I use yellow or green lentils instead of red lentils?
Red lentils work best because they break down and create a creamy texture. Yellow lentils might be okay, but green lentils stay firm and won’t soften as much.
Do I need to soak the lentils before cooking?
No, red lentils cook quickly and do not require soaking. Just rinse them well before using.
Can I make this soup in a slow cooker?
Yes, sauté the onions and spices first, then add all ingredients to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours until lentils are tender.
How can I make the soup spicier?
Add a pinch of red pepper flakes or a small diced chili when cooking the onions and spices.
Is it okay to skip blending the soup?
Yes, but blending gives the soup a smooth, creamy texture. Leaving it unblended will result in a chunkier consistency.
Can I freeze leftovers?
Absolutely, store in an airtight container for up to 3 months. Thaw and reheat gently on the stove.
What can I use instead of fresh thyme and bay leaves?
Dried thyme (about 1 teaspoon) and 1/2 teaspoon dried bay leaf powder can be substituted if fresh herbs aren’t available.
How do I adjust the thickness of the soup?
Add more water or vegetable broth after blending to thin it, or simmer uncovered longer to thicken.
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