red lentil soup in a bowl with cilantro leaves on top
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5 from 1 vote

Perfect Red Lentil Soup

This red lentil soup is excellent for a plant-based, meatless meal, if you use vegetable stock. It's hearty, filling and full of flavor!
Prep Time15 mins
Cook Time45 mins
Course: Soup
Cuisine: Mediterranean
Keyword: lentil soup, red lentils, vegan, vegetarian, soup recipe, meatless, nondairy
Servings: 6

Equipment

Ingredients

  • 2 tbsp extra-virgin olive oil
  • 1 medium yellow onion, minced
  • 2 tsp salt
  • 1/4 tsp cracked pepper
  • 1 tbsp cumin
  • 3 tbsp tomato paste
  • 2 c red lentils
  • 3/4 c quinoa
  • 7 c vegetable or chicken stock
  • Optional: fresh cilantro, chopped
  • Optional: sprinkle of cayenne pepper

Instructions

  • Preheat a dutch oven over medium-low heat for 5 minutes.
  • Add olive oil and minced onion. Cook the onion, stirring every now and then, until they turn transparent.
  • Add salt, pepper, cumin and tomato paste to onions and stir to combine.
  • Add lentils, quinoa and stock to dutch oven with onion and spice mixture. Stir and raise temperature to high.
  • Once the soup is boiling, reduce the heat to low and cover with a lid. Allow to simmer for 30 minutes.
  • Using an immersion blender, puree the soup until smooth and creamy.
  • Add another 1-2 tablespoons of olive oil, to enhance flavor.