Crushed Red Lentil Soup

Comfort in a Bowl, Made Simple

This crushed red lentil soup is the kind of meal you turn to when you want something warm, nourishing, and deeply satisfying—without spending hours in the kitchen. Made with pantry staples, cozy spices, and a bright splash of lemon, it comes together quickly and delivers rich, creamy flavor in every spoonful. Whether you’re meal prepping for the week or craving an easy, wholesome dinner, this soup is a go-to favorite that proves simple ingredients can still feel special.

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Crushed Red Lentil Soup

Yield: 4-6

Author: Rooted Vibe Life

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

This cozy red lentil soup is the kind of recipe you’ll want to keep on repeat. It comes together with simple pantry ingredients, requires minimal prep, and delivers big flavor with very little effort. Warm spices, tender lentils, and a bright finish of lemon create a bowl that feels both nourishing and satisfying—perfect for busy weeknights, meal prep, or when you just want something comforting without spending hours in the kitchen.

Ingredients

• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 2 cups red lentils, rinsed
• 3 cups vegetable broth
• 1 additional cup vegetable broth (plus more if needed)
• 2 cups water
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt (adjust to taste)
• ¼ teaspoon ground black pepper
• ¼ teaspoon red pepper flakes
• 2 bay leaves
• 2 tablespoons fresh lemon juice
• Olive oil, for sautéing

Instructions

1. Heat a drizzle of olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3–5 minutes, until soft and translucent. Stir in the garlic and cook for another 30 seconds, just until fragrant.
2. Add the lentils, 3 cups of vegetable broth, cumin, coriander, red pepper flakes, salt, and black pepper. Stir well and bring the mixture to a gentle simmer.
3. Once simmering, cover the pot and cook for 12–15 minutes, stirring occasionally, until the lentils are very soft and beginning to break down.
4. Uncover the pot and add the bay leaves along with the remaining 1 cup of vegetable broth. If the soup feels too thick, add up to ½ cup of additional water. Continue simmering uncovered for another 10 minutes to deepen the flavor.
5. Remove the bay leaves. Use an immersion blender to blend the soup until smooth and creamy (or leave slightly textured if preferred). Stir in the lemon juice, then taste and adjust seasoning with more salt or pepper as needed.
6. Ladle into bowls and finish with a light sprinkle of ground sumac. Serve warm with pita or naan for dipping.

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soup, lentils, lentil soup, red lentil soup, vegan, plant-based, appetizer

Soup

Mediterranean

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