This Easy Red Lentil Soup is hearty, wholesome, and ready in no time. Packed with tender lentils, savory veggies, and fragrant herbs, it’s a cozy, comforting bowl that’s perfect for weeknight dinners or meal prep. Simple ingredients, big flavor, and naturally satisfying!

red lentil soup in bowl topped with parsley
Kelley Simmons Kelley’s Tips

Before You Get Started

  • Rinse Lentils. Give the red lentils a quick rinse under cold water to remove any dust or debris.
  • Watch the Lentils. Red lentils cook quickly and can get mushy if overcooked. Adding half the broth at the end slows the cooking process for perfect texture.
  • Optional Thickening. If you like a creamier texture, use an immersion blender to puree part of the soup, leaving some lentils whole for texture. You could also do a splash of cream at the end.
Kelley

Red Lentil Soup Ingredients

ingredients for red lentil soup on wooden cutting board
  • Onion, Carrots, Celery – Classic mirepoix base that brings natural sweetness, depth, and texture.
  • Garlic – Adds aromatic warmth and a subtle savory punch.
  • Tomato Paste – Concentrates tomato flavor and adds a slight tanginess to the soup.
  • Paprika – Adds mild smokiness and color.
  • Red Lentils – Cook quickly and thicken the soup while providing protein and fiber. I prefer red lentils for soups and stews since they cook faster and have a softer texture compared to green lentils.
  • Chicken Bone Broth – Creates a savory, flavorful base; enhances overall richness.
  • Diced Tomatoes – Add acidity, sweetness, and texture.
  • Fresh Herbs – I add in fresh oregano and parsley to the soup. Fresh rosemary or thyme would work too!

    How to Make Red Lentil Soup

    1. Sauté Veggies: Heat 2 tbsp of olive oil In a large pot over medium high heat. Sauté onions, carrots, and celery for 5-10 minutes or until softened and starting to brown slightly. Season with salt and pepper.
    2. Add Flavorings: Add in garlic, bay leaves, and tomato paste and continue to cook for 1 minute.
    sautéing mirepoix in pot
    adding tomato paste and bay leaves to pot
    1. Simmer: Add in lentils, 1 quart of chicken bone broth, canned tomatoes, and oregano. Cover the pot with the lid and reduce the heat to medium. Let simmer for 10 minutes.
    2. Finish and Serve: Remove the pot from the heat and add in remaining half quart of chicken bone broth. Garnish with fresh parsley and season to taste with salt and pepper.
    adding broth to lentil soup
    simmered lentil soup

    What to Serve With Red Lentil Soup

    Red Lentil Soup FAQ

    How can I make this soup ahead of time?

    Like most soups, red lentil soup is great to make ahead! It stores well in the fridge for up to 4–5 days and can also be frozen for up to 3 months.

    How can I make the soup creamier?

    Use an immersion blender to puree part or all of the soup, or stir in a splash of coconut milk or cream at the end.

    Can I add more vegetables?

    Definitely! Zucchini, spinach, or bell peppers can be added to bulk up the soup and boost nutrition.

    ladling lentil soup out of pot

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      Recipe

      Easy Red Lentil Soup

      This Easy Red Lentil Soup is hearty, wholesome, and ready in no time. Packed with tender lentils, savory veggies, and fragrant herbs, it’s a cozy, comforting bowl that’s perfect for weeknight dinners or meal prep.
      Author: Kelley Simmons
      Prep Time: 10 minutes
      Cook Time: 25 minutes
      Total Time: 35 minutes
      Serves 6 servings
      Rate Print

      Ingredients 

      • 2 tbsp olive oil
      • 1 onion, diced
      • 1 cup carrots, diced
      • 1 cup celery, diced
      • 1 tsp kosher salt
      • 1/2 tsp pepper
      • 4 cloves garlic, minced
      • 2 tbsp tomato paste
      • 3 bay leaves
      • 1 tsp paprika
      • 1 1/2 cup red lentils
      • 1 1/2 quarts chicken bone broth
      • 14.5 oz can tomatoes, diced
      • 2 tbsp fresh oregano
      • 2 tbsp fresh parsley, chopped

      Instructions

      • Heat 2 tbsp of olive oil In a large pot over medium high heat. Sauté onions, carrots, and celery for 5-10 minutes or until softened and starting to brown slightly. Season with salt and pepper.
      • Add in garlic, bay leaves, and tomato paste and continue to cook for 1 minute.
      • Add in lentils, 1 quart of chicken bone broth, canned tomatoes, and oregano. Cover the pot with the lid and reduce the heat to medium. Let simmer for 10 minutes.
      • Remove the pot from the heat and add in remaining half quart of chicken bone broth. This will slow the cooking process and help keep the lentils from getting over cooked and mushy. Garnish with fresh parsley and season to taste with salt and pepper.

      Notes

      • Rinse Lentils. Give the red lentils a quick rinse under cold water to remove any dust or debris.
      • Watch the Lentils. Red lentils cook quickly and can get mushy if overcooked. Adding half the broth at the end slows the cooking process for perfect texture.
      • Use Veggie Broth. For a vegetarian option, use vegetable broth.
      • Optional Thickening. If you like a creamier texture, use an immersion blender to puree part of the soup, leaving some lentils whole for texture.

      Nutrition Information

      Serving: 1servingCalories: 258kcalCarbohydrates: 38gProtein: 15gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 5mgSodium: 1439mgPotassium: 841mgFiber: 17gSugar: 6gVitamin A: 4133IUVitamin C: 15mgCalcium: 110mgIron: 5mg

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