Jump to recipe
Pantry Red Lentil Soup
Americanvegangluten-freedairy-free

Pantry Red Lentil Soup

A creamy one-pot red lentil soup from pantry staples: red lentils, canned tomatoes, onion, carrot, and warm spices. Ready in 40 minutes with barely any chopping, and the best use for that bag of lentils in the back of the cupboard.

40 minsEasy4 servings370 kcal

This is the soup for the night the fridge is nearly empty but the pantry isn't. Red lentils, a can of tomatoes, an onion, a couple of carrots, and a jar of spices turn into a thick, golden, genuinely filling soup in about 40 minutes, most of it unattended simmering.

It works because red lentils are the one lentil that needs no soaking and falls apart as it cooks, which is what makes the soup creamy without any cream or blending tricks. Blooming the cumin, turmeric, and paprika in the hot oil before the liquid goes in gives the soup its depth, and the lemon juice stirred in at the end lifts the whole pot.

Expect a thick, spoon-coating soup with warm spice in the background and a bright finish from the lemon. One pot makes four generous bowls; with bread on the side, it's dinner, and the leftovers reheat even better the next day.

shopping_basketIngredients

  • 2 tbsp olive oil
  • 1 large yellow oniondiced
  • 2 carrotspeeled and diced
  • 3 cloves garlicminced
  • 1 tbsp tomato paste
  • 1 1/2 tsp ground cumin, 1 tsp ground turmeric, and 1/2 tsp smoked paprika
  • 1 1/2 cups red lentilsrinsed and picked over
  • 1 can (14.5 oz) diced tomatoes
  • 4 cups vegetable broth
  • 1 tsp kosher salt and 1/2 tsp black pepperplus more to taste
  • 1/2 lemon, juicedplus wedges for serving

Nutrition Per Serving

Calories

370

Protein

18g

Fat

8g

Carbs

56g

restaurantInstructions

1

Soften the vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and carrots and cook, stirring occasionally, for 5 to 7 minutes, until the onion is soft and translucent and the carrots have started to soften at the edges.

2

Bloom the aromatics

Stir in the garlic, tomato paste, cumin, turmeric, and smoked paprika. Cook for 1 to 2 minutes, stirring constantly, until the mixture smells fragrant and the tomato paste darkens a shade. This minute in the hot oil is where the spices develop their flavor.

3

Add lentils and simmer

Add the rinsed lentils, diced tomatoes with their juice, vegetable broth, salt, and pepper. Stir well, bring to a boil over high heat, then reduce to a gentle simmer. Cook uncovered for 20 to 25 minutes, stirring occasionally, until the lentils have broken down and the soup looks thick and creamy.

4

Blend and finish

For a smooth soup, blend part or all of it with an immersion blender right in the pot. For a heartier texture, leave it as is. Stir in the lemon juice, then taste and add more salt a pinch at a time until the flavor comes forward.

5

Serve

Ladle into bowls and serve hot with lemon wedges and crusty bread on the side. The soup keeps thickening as it cools, so if you're serving the second half later, keep a little broth or water handy to thin it.

timer

Cooking Mode

Keep your screen awake with step-by-step guidance.

lightbulbTips for success

  • Rinse the lentils in a fine-mesh sieve before they go in. The dusty starch on dry lentils makes the soup gummy, and rinsing also catches any tiny stones or debris.
  • Don't skip blooming the spices. Raw ground spices taste flat and chalky; one to two minutes in the hot oil with the tomato paste wakes them up and the fat carries their flavor through the whole pot.
  • Resist adding extra water during the simmer. Red lentils release starch as they break down and the soup thickens on its own — thin it at the end if you want, not in the middle.
  • Stir the lemon juice in after cooking, not during. Acid added early slows down how fast legumes soften; added at the end, it brightens the flavor without affecting the texture.

swap_horizSubstitutions

  • No red lentils? Use yellow split peas, or brown or green lentils. Brown and green lentils need 35 to 40 minutes of simmering and stay chunkier, so expect a heartier, less creamy soup.
  • No vegetable broth? Water works with an extra teaspoon of salt. Chicken broth works too, though the soup is no longer vegan.
  • No fresh lemon? Stir in 1 tablespoon of white wine vinegar or apple cider vinegar at the end for the same bright finish.
  • No tomato paste? Use 1/4 cup of tomato sauce, or skip it entirely — the canned tomatoes carry enough tomato flavor on their own.

restaurantWhat to serve with it

Serve with crusty bread, pita, or naan for dipping, and put lemon wedges on the table. A simple green salad on the side rounds out the meal.

kitchenStorage & reheating

Refrigerate within 2 hours in an airtight container; keeps 3 to 4 days in the fridge. It also freezes well for up to 3 months — cool completely first, then freeze in portions and thaw overnight in the fridge.

To reheat: Reheat on the stove over medium-low heat for 5 to 8 minutes, stirring occasionally, until steaming. The soup thickens in the fridge, so stir in a splash of water or broth to loosen it. In the microwave, heat 2 to 3 minutes, stirring halfway.

Recipe FAQ

Do I need to soak red lentils first?expand_more

No, and that's the whole point. Unlike brown or green lentils, red lentils cook through in 20 to 25 minutes with no soaking. That's what makes this a genuine weeknight soup.

Why does my lentil soup taste bland?expand_more

Almost always under-seasoning. Lentils need more salt than you think, and the spices need that minute bloomed in oil to wake up. Add salt in pinches until the flavor pops, then finish with the lemon juice; the acid makes everything taste brighter without more salt.

Can I make this in a slow cooker?expand_more

Yes. Combine everything except the lemon juice in the slow cooker and cook 6 to 7 hours on low or 3 to 4 hours on high, until the lentils have broken down. Stir in the lemon juice at the end and thin with a splash of water if it's thicker than you like.

Can I freeze lentil soup?expand_more

Yes, it freezes well for up to 3 months in an airtight container. Thaw it overnight in the fridge, then reheat on the stove with a splash of water or broth, since it thickens as it sits.

You might also like...

More inspirations from your digital sous-chef.

Crispy Pan-Fried Leftover Salmon Cakes
American

Crispy Pan-Fried Leftover Salmon Cakes

timer30 mins
Leftover Rotisserie Chicken Pot Pie
American

Leftover Rotisserie Chicken Pot Pie

timer50 mins
Leftover Chicken Salad Sandwiches
American

Leftover Chicken Salad Sandwiches

timer15 mins