Easy Red Lentil Soup with Tomatoes and Lemon

Choose split red lentils

Look for small orange-red split lentils rather than whole brown or green ones. Their cooking behavior is different. Sort through the dry lentils on a light plate for small stones, then rinse in a fine strainer until the draining water looks less cloudy.

Older lentils can take longer to soften. Treat the timer as a checking point and taste a cooled spoonful before serving. Tomatoes also make it especially important to check tenderness rather than stopping automatically.

Dice carrots small

Carrots should be small enough to cook while the lentils soften. Large chunks may remain firm after the soup has otherwise thickened. Stir the onion and carrot mixture regularly so the bottom does not darken before the broth is added.

Cumin and garlic need only a brief stir in the hot oil. If they catch, lower the heat and add the wet ingredients promptly rather than letting burned spices flavor the whole pot.

Adjust thickness gradually

Lentils settle as the soup simmers. Run the spoon along the bottom to keep thick patches from sticking. Add small amounts of water only when needed, keeping the simmer gentle rather than boiling hard.

The soup may thicken further as it stands. When reheating, loosen the portion in the saucepan before deciding whether it needs additional seasoning. Add the measured lemon juice at the end so its brightness is easier to judge.

Refrigerate in small portions

Divide leftovers into shallow containers and refrigerate within 2 hours, or 1 hour above 90°F. Store at 40°F or colder for up to 3 days. Reheat to 165°F, stirring so the center heats evenly. These storage instructions assume prompt cooling and clean handling; they do not make soup left out overnight safe.

OUBELLA KITCHEN

Easy Red Lentil Soup with Tomatoes and Lemon

PrintCopy link

TimeAbout 45 min

Servings4

CategoryDinner

Ingredients

1×2×3×

Amounts scale; cooking times do not.

• 1 cup dry split red lentils (190 g), sorted and rinsed
• 1 medium yellow onion, finely diced
• 2 medium carrots, cut into ¼-inch cubes
• 2 garlic cloves, minced
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 can diced tomatoes, 14.5 oz, with juice
• 4 cups low-sodium vegetable broth (950 ml)
• ¼ tsp fine salt
• ¼ tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Heat the oil in a large saucepan over medium heat. Add the onion and carrots. Cook for 7–8 minutes, stirring occasionally, until the onion softens. Stir in the garlic and cumin for 30 seconds.
2. Add the rinsed lentils, tomatoes with their juice, broth, salt, and pepper. Stir and bring to a boil. Reduce to a gentle simmer and cover with the lid slightly ajar.
3. Simmer for about 20–25 minutes, stirring along the bottom occasionally, until the lentils break down and the carrots are tender. If needed, cook longer and add water ¼ cup at a time to prevent sticking. Do not serve lentils that remain firm.
4. Remove from the heat and stir in the lemon juice. For a slightly smoother texture, mash a small amount against the side of the pot with a spoon. Divide into four bowls. Taste before adding more salt, since broth brands vary.

Notes

Estimated preparation: 10 minutes; cooking: 30–35 minutes. This recipe has not been kitchen-tested. Use split red lentils; whole green or brown lentils need a different method and timing.

Times vary with equipment. Editorial approach.

You May Also Like

• For another vegetable soup, try Carrot Ginger Soup with a Yogurt Swirl.
• For a warm potato side, try Oven-Baked Parmesan Potato Wedges.