I’ve had a lot of requests for more Hungry Lady Soups on Instagram, so it felt like the perfect time to share this speedy (under 30 minute!) Red Lentil Soup.

January has officially become soup and salad month over here, and I’m totally here for it. Soups are some of my favorite dishes to make and enjoy year-round, but there’s something especially comforting about a pot simmering away on a chilly winter day. The rich aromas, the warmth, and the fact that it can serve you all week long – it’s a cozy ritual I look forward to.

This Red Lentil Soup is one I’ve been making for years. It’s my go-to when I’m craving something light but satisfying. If you’ve followed along for a while, you know that’s the kind of food I’m all about!

😍 Why You’ll Love My Red Lentil Soup

This soup is everything you need to feel cozy on a chilly day. It’s quick, coming together in under 30 minutes, but the flavor is anything but rushed. With just a little extra care – like toasting the spices – you’ll get a rich, complex taste that tastes like it’s been simmering all day.

It’s the perfect balance of light yet filling, vegan, and so satisfying that you’ll want to make it all winter long. Plus, it’s a great meal prep option – storing beautifully in the fridge for a week or freezing for later when you need something hearty. Paired with crusty bread or a refreshing salad, it’s your new go-to comfort meal.

🗒️ Ingredients

Olive oil: Adds a rich, smooth base for sautéing and enhances the depth of flavor.

Yellow onion: Brings natural sweetness and a savory foundation to the soup.

Garlic: A burst of aromatic flavor that elevates the whole dish.

Celery: Offers a crunchy texture and a subtle earthiness that balances the soup.

Ground cumin: Delivers a warm, slightly smoky flavor that’s perfect for winter.

Ground coriander: Adds a citrusy, herbal note that brightens the soup.

Red pepper flakes: A little heat to wake up your taste buds without overpowering.

Vegetable stock: The liquid gold that carries all the flavors together.

Canned diced tomatoes: Adds acidity and a rich, tangy base to the soup.

Red lentils: Naturally creamy when cooked, they make the soup hearty and satisfying.

Organic lemon: A burst of freshness with a tender rind that adds brightness.

Kosher salt: Balances and enhances all the flavors in the soup.

Fresh cracked black pepper: Adds depth and a mild kick to each bite.

Fresh parsley: A vibrant, fresh garnish that adds a pop of color and herbaceous flavor.

👩‍🍳 How to Make My Red Lentil Soup

🔥 Heat olive oil in a large pot over medium heat.

🧅 Add diced onion, minced garlic, and celery with a pinch of salt. Cook for 3-5 minutes, stirring occasionally, until softened and fragrant.

🥄 Add ground cumin, coriander, and red pepper flakes to the pot. Stir and cook for about 1 minute to release the flavors.

🍅 Pour in the canned diced tomatoes, vegetable stock, and lentils.

🍋 Add the thinly sliced lemon (rind and all!) and stir well to combine. If using unsalted stock, add a teaspoon of salt here.

🧑‍🍳 Cover the pot and bring the soup to a boil. Once boiling, reduce the heat to low and let it simmer for 20-25 minutes, or until the lentils are tender and the flavors have melded.

🧂Taste the soup and adjust the seasoning with more salt if needed. If you prefer not to eat the lemon slices, remove them now.

🥣 Ladle into bowls and top with freshly cracked black pepper and a sprinkle of fresh parsley.

🥳 Enjoy!

🎩 Tips and Tricks

• Toast the spices: Don’t skip the step of toasting the cumin, coriander, and red pepper flakes. It enhances their flavors and makes the soup taste like it’s been simmering for hours.
• Use quality stock: The stock is the base of this soup, so use a good vegetable stock (preferably low-sodium). It really impacts the depth of flavor.
• Leftovers are your friend: This soup actually gets better the next day as the flavors continue to develop. It’s a perfect meal prep dish and stores well in the fridge for up to a week or freezes for future cozy dinners.

🤲 Substitutions

• If you don’t have red lentils, you can use green or brown lentils, but they may require a longer cooking time and won’t break down as much, so the texture will be a little different.
• You can substitute vegetable stock with water, though the flavor may be less rich. For a more intense flavor, use a homemade vegetable broth or low-sodium store-bought broth.
• Fresh tomatoes can work if you have them on hand—just chop them up and use about 2 cups to replace the canned variety.
• Any mild oil, such as avocado oil or grapeseed oil, can replace olive oil for sautéing.
• If you don’t have ground coriander, you can omit it, or use ground ginger for a warm, slightly different twist. If you want extra depth, try a pinch of turmeric or curry powder instead of cumin.
• If you’re not a fan of lemon rind, you can use a squeeze of fresh lemon juice instead, or omit the lemon altogether for a more neutral soup base.

📓 Best served with

This soup is hearty enough to stand on its own as a filling, plant-based lunch. But for the perfect winter dinner, pair it with some crusty bread for dipping or a refreshing salad like my Tuscan Kale Chopped Salad with Lemon Tahini Dressing. The combo creates a balanced, satisfying meal that hits all the right notes.

👝 How to Store Leftovers

Leftover Red Lentil Soup stores beautifully in the fridge for up to a week. Allow the soup to cool to room temperature before transferring it to an airtight container. When you’re ready to enjoy it, simply reheat on the stove over low heat, adding a splash of water or stock if needed to loosen the consistency.

🧠 Common Questions