This red lentil soup is one of my go to soups – one that I make over and over again – and look forward to making each year as it begins to get cold. It’s healthy, simple, and filling. This nourishing red lentil soup defines a definite crowd-pleaser.
It has a hint of sweetness from the carrots and an earthy depth from the red lentils and some cumin. The cumin gives it a touch of heat that’s not too spicy nor too mild – making it a warm, soothing soup. A squeeze of lemon and a bit of minced parsley added right before serving is what makes this soup shine. If you want an extra kick of heat, add more cayenne pepper or red pepper flakes. Red lentils can take on pretty much any flavor so let your imagination go wild.
I should also mention that the flavor of this red lentil soup only improves with an overnight stint in the fridge. Go ahead and make a batch to eat throughout the week. If your weather is still snowy and dreary like it is here in Canada, you’ll enjoy eating this comforting soup for sure.
The beauty of this soup is that it’s a pantry soup (I always keep all the ingredients on hand). It’s one of those dishes I make when I’m pressed for time or have some last minute company coming over. Red lentils are such a great legume because they cook really quickly and don’t require any pre-soaking.
Since red lentils fall apart while cooking, they are the perfect addition to this soup . . . hm, any soup, really. They act as a thickener and provide a velvet-like texture. To make this soup even creamier, you can puree half of the soup in a blender, but it’s not really necessary.
So go. Make this soup right now. It’s sure to warm you up, while simultaneously satisfying your appetite and enticing your taste buds.