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soup
Spiced Red Lentil and Tomato Soup
Middle Eastern · Mediterranean
40 minTime
4 servingsYield
MediumLevel
vegangluten freedairy freesouplunchdinner
About
A hearty and aromatic vegan, gluten-free red lentil soup bursting with warming spices like cumin, coriander, and smoked paprika. Ready in just 40 minutes, it's the perfect weeknight meal. Serves 4 at about $1.55 per serving.
Ingredients
0/11 itemsInstructions
6 steps1
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 6–8 minutes until golden and softened.
8 minutes
pot
2
Add garlic, ginger, cumin, coriander, and smoked paprika. Stir constantly for 1–2 minutes until fragrant. Be careful not to burn the spices.
2 minutes
3
Stir in the crushed tomatoes and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
3 minutes
4
Featured RecipeChef's Choice
souplunchMiddle Eastern
Spiced Red Lentil and Tomato Soup
A hearty and aromatic vegan, gluten-free red lentil soup bursting with warming spices like cumin, coriander, and smoked paprika. Ready in just 40 minutes, it's the perfect weeknight meal. Serves 4 at
Prep Time40 min
Yield4 servings
LevelMedium
CaloriesN/A
Ingredients
0/11Method
6 steps01
Heat 2 tbsp olive oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, for 6–8 minutes until golden and softened.
8 minutes
pot
02
Add garlic, ginger, cumin, coriander, and smoked paprika. Stir constantly for 1–2 minutes until fragrant. Be careful not to burn the spices.
2 minutes
03
Stir in the crushed tomatoes and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.
3 minutes
04
Add the rinsed red lentils and vegetable broth. Bring to a boil, then reduce heat to low. Simmer uncovered for 20–25 minutes, stirring occasionally, until lentils are completely broken down and the soup is thick and creamy.
25 minutes
05
Use an immersion blender to blend about half the soup for a creamier texture, leaving the rest chunky. Alternatively, transfer half to a blender, blend until smooth, then return to the pot.
blender
06
Stir in the lemon juice, season generously with salt and pepper. Serve in bowls topped with fresh cilantro, a swirl of olive oil, and crusty bread on the side.
