u003cstrongu003eWhat does red lentil soup taste like?u003c/strongu003e

Red lentil soup is savory, earthy, and slightly sweet from the carrots, with a warm spice profile from paprika, cumin, and turmeric. The lentils break down into a creamy texture that makes the soup feel rich and hearty without being heavy. It’s cozy, flavorful, and deeply satisfying.

u003cstrongu003eIs red lentil soup good for you?u003c/strongu003e

Absolutely! Lentils are full of plant-based protein, fiber, iron, and folate, making them one of the most nutrient-dense legumes. Carrots add vitamins and natural sweetness, while spices like turmeric bring anti-inflammatory benefits. This soup is low in fat, naturally vegan, gluten-free, and perfect for a balanced, healthy meal.

u003cstrongu003eWhat happens if you don’t soak red lentils?u003c/strongu003e

Unlike other lentils, red lentils don’t require soaking. Soaking simply speeds up cooking and makes them easier to digest. If you skip soaking, you’ll just need to simmer the soup a little longer. Either way, the lentils will cook down and become creamy.

u003cstrongu003eWhich color lentil is healthiest?u003c/strongu003e

All lentils are nutritious, but red lentils cook the fastest and are easier to digest. Green and u003ca href=u0022https://www.aheadofthyme.com/easy-20-minute-one-pot-lentils/u0022u003ebrown lentilsu003c/au003e hold their shape better, while black (beluga) lentils are highest in antioxidants. It depends on what you’re looking for, but red lentils are perfect for creamy soups like this one.

u003cstrongu003eCan I add coconut milk to my soup?u003c/strongu003e

Yes! Stirring in coconut milk adds creaminess and a subtle sweetness that pairs beautifully with the spices. It also makes the soup more filling and gives it a slightly tropical flavor. Add it toward the end of cooking for the best results.

u003cstrongu003eWhen to add vinegar to lentils?u003c/strongu003e

A splash of vinegar or lemon juice added at the very end brightens up the flavors and balances the earthiness of the lentils. Adding it too early can toughen the lentils, so always wait until they’re fully cooked before stirring in an acidic ingredient.

u003cstrongu003eWhat spices are good in red lentil soup?u003c/strongu003e

Classic choices include cumin, turmeric, and paprika, but you can also use curry powder, coriander, cinnamon, or chili flakes. The beauty of lentil soup is that it adapts well to different spice profiles (from smoky and earthy to spicy and fragrant) depending on your mood.

Vegan Red Lentil Soup with Carrots

Name: Red Lentil Soup with Carrots
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 cup red lentils, dry; 1 teaspoon baking soda (for soaking); 1 tablespoon extra virgin olive oil; 1 small onion, diced; 2 cloves garlic, minced; 3 medium carrots, peeled and sliced; 1/2 teaspoon paprika; 1/2 teaspoon ground turmeric; 1/2 teaspoon cumin (or curry powder); 1/4 cup tomato paste; 4 cups vegetable stock; salt and pepper (to taste)

Description

Looking for a hearty and healthy meal? This vegan red lentil soup with carrots is an easy one pot lunch or dinner packed with protein and flavor.

Ingredients

Scale

1 cup red lentils, dry
1 teaspoon baking soda (for soaking)
1 tablespoon extra virgin olive oil
1 small onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and sliced
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon cumin (or curry powder)
1/4 cup tomato paste
4 cups vegetable stock
salt and pepper (to taste)

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Instructions

Add lentils and baking soda into a large mixing bowl. Pour boiling water on top to cover the lentils, and let it soak for 10 minutes. Rinse and drain. Soaking beans in baking soda water can help them cook faster.
In a large pot, heat oil over medium high. Add onions, garlic, and carrots and sauté until fragrant, about 2 minutes.
Add lentils and toast for 3-4 minutes, stirring occasionally.
Add paprika, turmeric, cumin, and tomato paste. Mix well until evenly combined.
Add vegetable stock and bring to a boil, then turn the heat down to low and simmer covered for 15-20 minutes, stirring occasionally. Check for doneness and lentils should be tender but not mushy.
Season with salt and pepper and serve warm.

Notes

How to cook in the Instant Pot: Set the Instant Pot to Sauté mode. Add olive oil, then cook the onions, garlic, and carrots for 3–4 minutes until softened. Stir in paprika, turmeric, and cumin (or curry powder) and cook for 30 seconds to bloom the spices. Stir in the tomato paste, red lentils, vegetable stock, salt, and pepper. Mix well, scraping up any browned bits from the bottom. Seal the lid and cook on High Pressure for 8 minutes. Allow the pressure to release naturally for 10 minutes, then carefully quick release any remaining steam. Stir well, then blend with an immersion blender if you want it creamy, or leave it chunky for a rustic texture. Taste and adjust seasoning. Serve hot.

How to store: Keep cooled soup in an airtight container in the fridge for up to 5 days.

How to reheat: Warm gently on the stovetop over medium heat, adding a splash of stock or water if it’s too thick. You can also microwave in 1-minute intervals, stirring in between.

How to freeze: Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge, then reheat.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: Mediterranean