This satisfying Red Lentil Soup Recipe is easy to make, requires minimal ingredients, and has rich, deep flavor and creamy texture. It's a delicious first course to a larger meal, or it makes a perfect lunch.
Heat the oil in a saucepan over medium heat. Add the onion and sauté until slightly softened, about 5 minutes.
Add the lentils, bay leaves, cumin, black pepper, and chicken stock. Cover the pot and bring the soup up to a rolling boil, then turn down the heat and let it boil gently for 30 minutes, stirring occasionally, and adding a splash of water if necessary.
Taste the soup and add salt and pepper as desired.
Serve along with fresh lemon wedges to squeeze on top, garnished a sprig of fresh parsley if desired.
Storage: Store leftover Red Lentil Soup covered in the fridge for up to 5 days. This reheats well on the stovetop or in the microwave. You may need to add a splash of water to thin it out when reheating.
Vegan Version: For the vegan version, use vegetable stock instead of chicken stock.