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Red Lentil Soup Recipe

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.
Course Soup
Cuisine Arabic
Prep Time 5 minutes
Cook Time 35 minutes
Servings 4 servings
Calories 269kcal



  • 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.


Calories: 269kcal | Carbohydrates: 36g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 263mg | Potassium: 674mg | Fiber: 14g | Sugar: 5g | Vitamin A: 37IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 4mg