Red Lentil Soup

Red Lentil Soup

This wonderful soup in all its comforting glory is one of my all-time favorites.

So very good on a cold night with a warm loaf of crusty bread, sometimes I serve this with little mix-ins on the side, like petite sweet peas, basmati rice, or diced boiled potatoes.

This soup works its magic in just about an hour, and it’s really good enough for company.  Make it a day or two ahead of time if you like; it just seems to get better with time.  And it freezes well too.

I have prepared this many times for large groups. It’s delicious every time, and among my most requested recipes.


1 large Vidalia onion, chopped
3 or 4 stalks celery, chopped
1 pound red lentils, rinsed
1 tablespoon cumin
3/4 teaspoon turmeric
1 1/2 teaspoons coriander
1 tablespoon kosher salt (generous)
1 teaspoon black pepper
1 teaspoon curry or spicy curry
8 cups vegetable broth
2 1/4 cups water
1/4 cup freshly squeezed lemon juice

Stovetop Instructions

Add all ingredients to a large soup pot, except the lemon juice. Bring to boil. Once boiling, reduce heat to simmer. Cover, and cook for 1 hour and 15 minutes, stirring occasionally, until lentils cook down to a smooth creamy soup.

Use an immersion blender to create an even creamier texture, if desired. Stir in fresh lemon juice, and serve hot.

Slow Cooker Instructions

Add all ingredients to a large slow cooker, except the water and lemon juice. Cover and cook on high setting for 5 hours.

Use an immersion blender to create an even creamier texture, if desired. Carefully stir in the fresh lemon juice and water, and serve hot.

Serving suggestion: Wonderful with diced boiled potatoes, baby green peas, whole wheat pasta, or brown rice.

7 thoughts on “Red Lentil Soup

  1. Hey Vicki, I found your site through T. Colin Campbell’s site. So glad I found you and I made this Red Lentil Soup last night for dinner. I like lentils but am not a super fan of curry dishes but with the turmeric and coriander I knew this dish would be so healthy for us. MY HUSBAND AND I LOVED THIS DISH! It is still cold here in CLE OH so we love a nice creamy warm soup. We already talked this morning and can’t wait to eat it again tonight. It does make a lot and I have to warn people that you do need at least an 8 to 10 quart dutch or stock pot for this one. This was very easy to put together and you definitely need the immersion blender to make this one easy to finish. Wonderful flavor and I plan to share on my site! Thanks Vicki – can’t wait to try another recipe.

    • Hi Lo! I’m very glad you found me, too! I am really delighted to hear that you enjoyed this soup, and I agree that creamy hot soup is especially nice on a chilly evening this time of year. Thank you so much for sharing it on your site too! Very nice to meet you!! : )

  2. Pingback: Fun Food Fact Friday #3 - Renee Baude

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