Looking for a warm, hearty, and nutritious meal? Melissa Clark red lentil soup is the perfect dish for you! Inspired by Turkish mercimek çorbası, this one-pot recipe is packed with bold flavors, creamy red lentils, and aromatic spices. Best of all, it comes together in under an hour, making it an ideal choice for quick weeknight dinners.
Whether you enjoy it smooth or chunky, this healthy, high-protein soup is both comforting and delicious.
What makes this soup truly special is its depth of flavor, achieved through the perfect balance of smoky cumin, tangy lemon, and rich tomato paste. If you love bold flavors, you might want to check out this essential guide to Middle Eastern spices to explore similar seasonings used in this dish.
Ingredients and Their Roles
To create this delicious and wholesome soup, you’ll need:
Base Ingredients
- Olive oil – Adds richness and depth
- Onion & garlic – Essential aromatics for bold flavor
- Tomato paste – Enhances umami and color
Spices & Seasonings
- Cumin – Provides a warm, smoky undertone
- Chili powder or cayenne – Adds a touch of heat
- Salt & black pepper – Balances all the flavors
Main Components
- Red lentils – Quick-cooking, creamy, and protein-packed
- Carrots – Bring natural sweetness and texture
- Broth (vegetable or chicken) – Creates a flavorful base
Finishing Touches
- Lemon juice – Brightens and balances the dish
- Fresh cilantro – Adds freshness and color
- Extra olive oil – Optional, but great for drizzling
Step-by-Step Cooking Instructions
1. Sauté the Aromatics
- Heat olive oil in a large pot over medium-high heat.
- Add chopped onion and garlic, sautéing until golden and fragrant (about 4 minutes).
2. Develop the Flavor
- Stir in tomato paste, cumin, chili powder, salt, and black pepper.
- Cook for 2 minutes to deepen the flavors.
3. Simmer the Soup
- Add red lentils, carrots, and broth (plus 2 cups of water).
- Bring to a simmer, partially cover, and cook for 30 minutes until the lentils soften.
4. Blend for the Perfect Texture
- Use an immersion blender to puree half the soup, keeping some texture.
- (Alternatively, transfer half the soup to a blender and return it to the pot.)
5. Add Final Touches & Serve
- Stir in lemon juice and chopped cilantro.
- Taste and adjust seasoning if needed.
- Drizzle with extra olive oil and sprinkle with a pinch of chili powder before serving.
Why You’ll Love This Soup
- Quick & Easy: Ready in under an hour
- Nutrient-Dense: Packed with protein, fiber, and vitamins
- Budget-Friendly: Uses affordable, pantry-friendly ingredients
- Versatile: Can be vegan, vegetarian, or gluten-free
Delicious Variations
Want to switch things up? Try these customizations:
Spicier Version
- Add extra chili powder or a teaspoon of harissa.
Creamier Texture
- Stir in coconut milk or Greek yogurt at the end.
Hearty Additions
- Toss in spinach, chickpeas, or diced potatoes for extra substance.
Best Ways to Serve Red Lentil Soup
Pair your soup with these delicious accompaniments:
- Bread Pairings: Warm pita, naan, or crusty sourdough
- Side Dishes: A fresh Mediterranean salad or roasted vegetables
- Garnishes: Yogurt drizzle, fresh herbs, toasted nuts
For tips on properly storing and reheating soup, check out this expert guide.
FAQs: Answering Common Questions
Can I make this soup without blending?
Yes! If you prefer a chunkier texture, simply skip blending and mash some lentils with a spoon.
How do I store and reheat it?
- Store in an airtight container in the fridge for up to 5 days.
- Reheat over medium heat, adding water or broth if needed.
Can I freeze this soup?
Absolutely! Let it cool completely, then freeze in portioned containers for up to 3 months.
What are the best substitutes for red lentils?
- Yellow lentils (similar texture)
- Split peas (firmer but work well)
How can I make this soup higher in protein?
- Add chickpeas, quinoa, or diced chicken for extra protein.
What can I use instead of tomato paste?
- Pureed fresh tomatoes or a tablespoon of ketchup for a similar depth of flavor.
Final Thoughts
Melissa Clark Red Lentil Soup is a must-try dish for anyone who loves bold flavors, easy preparation, and healthy meals. With minimal effort and simple ingredients, you’ll have a bowl of warm, comforting soup ready in no time.
Give this recipe a try and let us know your favorite variations! Happy cooking!
Melissa Clark’s Red Lentil Soup
Ingredients
Main Ingredients:
3 tbsp olive oil
1 large onion, chopped
2 garlic cloves, minced
1 tbsp tomato paste
1 tsp ground cumin
½ tsp salt, or to taste
¼ tsp black pepper
Pinch of chili powder or cayenne pepper
1 cup red lentils, rinsed
1 large carrot, peeled and diced
1 quart vegetable broth (or chicken broth for non-vegan option)
2 cups waterJuice of ½ lemon, more to taste
3 tbsp fresh cilantro, chopped
Optional Garnishes:
Extra olive oil for drizzlingAdditional chili powder for heatYogurt or coconut milk for creaminess
Instructions
Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add onion and garlic, sautéing until golden (about 4 minutes).
Toast Spices:
Stir in tomato paste, cumin, salt, black pepper, and chili powder. Cook for 2 minutes, allowing flavors to deepen.
Simmer the Soup: Add red lentils, carrot, broth, and water. Bring to a boil, then reduce heat to low. Cover partially and let simmer for 30 minutes, until lentils are soft.
Blend for Texture: Using an immersion blender, puree half the soup to achieve a creamy yet slightly chunky consistency. Alternatively, transfer half to a blender and return it to the pot.
Add Finishing Touches: Stir in lemon juice and fresh cilantro. Adjust seasoning if needed.
Serve & Enjoy: Ladle into bowls, drizzle with olive oil, and sprinkle with extra chili powder or yogurt for added flavor.
Notes
- Spicier Option: Add extra cayenne or a teaspoon of harissa.
- Creamier Texture: Stir in coconut milk or Greek yogurt.
- Protein Boost: Mix in chickpeas, diced chicken, or quinoa.
- Make-Ahead Tip: This soup stores well in the fridge for up to 5 days and freezes for up to 3 months.